COOKING / Methods / General
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COOKING / Methods / General
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COOKING / Methods / General
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bisacsh
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Incoming Resources
- All about dinner, simple meals, expert advice, Molly Stevens ; photography by Jennifer May
- Almonds, anchovies, and pancetta, a vegetarian cookbook, kind of, Cal Peternell
- Food on tap, cooking with craft beer, Lori Rice
- Math for the professional kitchen, the Culinary Institute of America ; Laura Dreesen, Michael Nothnagel, and Susan Wysocki
- Modern cast iron, the complete guide to selecting, seasoning, cooking, and more, Ashley L. Jones ; photography by Carissa Fassnacht
- The chopped cookbook, use what you've got to cook something great
- The kids' turn to cook, Margaret Brooker with Alexandra & Charlotte Stephen ; photography by Paul McCredie
- En pocas palabras, las recetas + sencillas del mundo
- Enchiladas, Aztec to Tex-Mex, Cappy Lawton & Chris Waters Dunn
- The best of America's Test Kitchen, the year's best recipes, equipment reviews, and tastings, by the editors at America's Test Kitchen
- 100 recipes you'll make forever, perfected in our test kitchen for success in yours
- Bread, mix, knead, bake-a beginner's guide to bread making
- Kiwilimón, 10 años cocinando contigo
- Christopher Kimball's Milk Street, the new home cooking, with Matthew Card [and three others]
- How to cook, from first basics to kitchen master : the cooks guide to baking, poaching, casseroling, steaming and roasting more than 140 tasty recipes, Bridget Jones
- Betty Crocker cookbook, everything you need to know to cook from scratch
- Modern British food, recipes from parlour, Jesse Dunford Wood
- Science and cooking, physics meets food, from homemade to haute cuisine, Michael Brenner, Pia S?rensen, and David Weitz
- Steaming basics, 97 recipes illustrated step by step, Orathay Guillaumont ; photographs by Pierre Javelle
- The feast of the seven fishes, a Brooklyn italian's recipes celebrating food & family, by Daniel Paterna
- The kimchi cookbook, 60 traditional and modern ways to make and eat kimchi, Lauryn Chin with Olga Massov ; photography by Sara Remington
- The missing ingredient, the curious role of time in food and flavor, Jenny Linford
- The art of weed butter, a step-by-step guide to becoming a cannabutter master, Mennlay Golokeh Aggrey
- How to dress an egg, surprising and simple ways to cook dinner, Ned Baldwin and Peter Kaminsky ; photographs by Hirsheimer & Hamilton ; illustrations and hand lettering by Gerardo Blumenkrantz
- Smashed, mashed, boiled, and baked, and fried, too!, Raghavan Iyer
- Earth to table every day, cooking with good ingredients through the seasons, Jeff Crump and Bettina Schormann
- Culinary math, Linda Blocker + Julia Hill
- Mark Bittman's kitchen matrix, more than 700 simple recipes and techniques to mix and match for endless possibilities, Mark Bittman
- Wake/sleep, what to eat and do for more energy, Ariane Resnick, CNC
- Smart chefs stay slim, lessons in eating and living from America's best chefs, Allison Adato ; foreword by Art Smith
- The zero waste cookbook, 100 recipes for cooking without waste, Giovanna Torrico & Amelia Wasiliev ; photography by Deirdre Rooney
- Cocinología, la ciencia de cocinar, Dr. Stuart Farrimond ; traducción, Ruben Giró i Anglada
- New kitchen basics, 10 essential ingredients, 120 recipes : revolutionize the way you cook, every day, Claire Thompson
- Chinese food made easy, Ross Dobson
- Jim Peyton's the very best of Tex-Mex cooking, plus Texas barbecue and Texas chile, James W. Peyton
- $10 dinners, delicious dinners for a family of four that don't break the bank, Julie Grimes
- Most requested recipes
- Fresh & fermented, 85 delicious ways to make fermented carrots, kraut, and kimchi part of every meal, Julie O'Brien & Richard J. Climenhage ; photography by Charity Burggraaf
- How to eat a lobster and other edible enigmas explained, by Ashley Blom ; illustrated by Lucy Engelman
- In the charcuterie, the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
- Edible inventions, cooking hacks and yummy recipes you can build, mix, bake, and grow, by Kathy Ceceri
- The science of cooking, Dr. Stuart Farrimond
- Margaritaville, the cookbook, relaxed recipes for a taste of Paradise, Carlo Sernaglia and Julia Turshen ; foreword by Jimmy Buffett ; food photography by Beatriz da Costa ; lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- Modern country cooking, kitchen skills and seasonal recipes from Salt Water Farm, Annemarie Ahearn ; photographs by Kristin Teig
- My Asian kitchen, Jennifer Joyce
- The art of eating through the zombie apocalypse, a cookbook & culinary survival guide, Lauren Wilson ; illustrations by Kristian Bauthus
- How to cook, Hugh Acheson ; photographs by Andrew Thomas Lee
- Cooking, blokes + artichokes, a modern man's kitchen handbook, Brendan Collins ; foreword by Curtis Stone ; photography by Jean Cazals
- P?t?, confit, rillette, recipes from the craft of charcuterie, Brian Polcyn with Michael Ruhlman
- The confident cook, basic recipes and how to build on them, Irena Chalmers ; drawings by Robert Graham Penny