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1,000 Food Art and Styling Ideas: Mouthwatering Food Presentations From Chefs, Photographers, and Bloggers From Around the Globe (Bendersky, Ari)


100 Classic Cocktails (Moore, Sean)


100 Jams, Jellies, Preserves & Pickles: Recipes and Techniques for Preserving Fruits and Vegetables (Nicol, Gloria)


101 Recipes for Making Cheese: Everything You Need to Know Explained Simply (Back-To-Basics Cooking) (Martin, Cynthia)


A Chef's Guide to Gelling, Thickening, and Emulsifying Agents (CRC Press)


A Curious Harvest: The Practical Art of Cooking Everything (Thaler, Maximus)


A Feast of Ice and Fire (Chelsea Monroe-Cassel)


A Salad for All Seasons (Eastwood, Harry)


Amazing Food Hacks (Wang, Peggy)


America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (American Pie Council)


Amuse-Bouche (Tramonto, Rick)


Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Nguyen, Andrea)


Authentic Mexican 20th Anniversary Ed: Regional Cooking From the Heart of Mexico (Bayless, Rick)


Baker's Manual (Amendola, Joseph)


Baking Heirloom Artisan Bread (Theriault, William)


Bar Book (Morgenthaler, Jeffrey)


Bitters (Parsons, Brad Thomas)


Bread Revolution (Reinhart, Peter)


Building Homebrew Equipment (Lutzen, Karl F.)


Butchering Poultry, Rabbit, Lamb, Goat, and Pork (Danforth, Adam)


Butchering, Processing, and Preservation of Meat (Ashbrook, Frank Getz)


Cake Balls: Amazingly Delicious Bite-Size Treats (Ankeny, Robin)


Charcuterie: The Craft of Salting, Smoking, and Curing (Ruhlman, Michael)


Cheese and Microbes (Donnelly, Catherine W.)


Chemistry of Spices (Parthasarathy, V. A.)


Chez Panisse Vegetables (Waters, Alice L.)


Chicken (Bean, Marcus)


Chocolate Chip Cookies : Dozens of Recipes for Reinterpreted Favorites (9781452129518) (Jones, Carey; Lenzi, Robyn; Achilleos, Antonis (PHT))


Comfort Food Makeovers: All Your Favorites Made Lighter (Editors At America's Test Kitchen)


Cooking for Two 2013 (The Editors At America's Test Kitchen)


Cooking with Fire (Marcoux, Paula)


Culinary Birds (Ash, John)


Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! (Thibeault, Bridget)


Dehydrating Food: A Beginner's Guide (Bills, Jay)


Do You Know the Muffin Pan?: 100 Fun, Easy-To-Make Muffin Pan Meals (Fazio, Amy)


Doughnuts: Delicious Recipes for Finger-Licking Treats (Miles, Hannah)


Dumplings All Day Wong (Wong, Lee Anne)


Egg (Ruhlman, Michael)


Empanadas - The Most Delicious Empanada Recipes Collection (Cicero, Karen)


Essentials of Classic Italian Cooking (Hazan, Marcella)


Essentials of Cooking (Peterson, James)


Feta & Related Cheeses (Ellis Horwood Series in Food Science & Technology) (Robinson, R. K.)


Flavor Flours (Medrich, Alice)


Flour and Water (McNaughton, Thomas)


Getting Started with Sourdough (Kauffman, Tom)


Great British Cooking (Garmey, Jane)


Handbook of Fermented Meat and Poultry (Toldrá, Fidel)


Handbook of Spices, Seasonings, and Flavorings, Second Edition (Raghavan, Susheela)


Home Butchering Handbook: A Living Free Guide (Living Free Guides) (Waldron, Jamie)


Home Cheese Making: Recipes for 75 Homemade Cheeses (Carroll, Ricki)


Home Production of Quality Meats and Sausages (Marianski, Stanley)


Homestyle Malay Cooking (Jelani, Rohani)


Hooch (Meyer, Scott)


How to Cook Everything (Completely Revised 10th Anniversary Edition) (Bittman, Mark)


How to Cook Everything Christmas (Bittman, Mark)


How to Cook Everything Fast: A Better Way to Cook Great Food (Bittman, Mark)


How to Cook Everything Thanksgiving (Bittman, Mark)


I'm Just Here for the Food: Version 2.0 (Brown, Alton)


IPA (Steele, Mitch)


Imbibe! (Wondrich, David)


In Search of the Perfect Loaf (Fromartz, Samuel)


In the Charcuterie (Boetticher, Taylor)


Indian for Everyone: The Home Cook's Guide to Traditional Favorites (Singla, Anupy)


Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Nguyen, Andrea)


Japanese Soul Cooking (Ono, Tadashi)


Keep Calm and Make Cheese (Webber, Gavin)


Kitchen Mysteries: Revealing the Science of Cooking (This, Hervé)


Knife Skills (Collins, Bill)


Learn to Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How) (Johnson, Hilah)


MEAT (LaFrieda, Pat)


Make Ahead Meals (Bradley, Maggie)


Make It Ahead: A Barefoot Contessa Cookbook (Garten, Ina)


Making Artisan Cheese (Smith, Tim)


Making Quick Breads (Karoff, Barbara)


Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More (Gulling, Rich)


Marinades, Rubs, Brines, Cures and Glazes (Tarantino, Jim)


Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less (Bittman, Mark)


Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers (Caldwell, Gianaclis)


Mastering the Art of French Cooking (Child, Julia)


Mastering the Art of French Cooking, Volume 2 (Child, Julia)


Mastering the Craft of Making Sausage (Anderson, Warren R.)


Mastering the Craft of Smoking Food (Anderson, Warren R.)


Meals in a Jar (Languille, Julie)


Modern Sauces: More Than 150 Recipes for Every Cook, Every Day (Holmberg, Martha)


Modernist Cuisine Volume 1: History and Fundamentals (Myhrvold, Nathan)


Modernist Cuisine Volume 2: Techniques and Equipment (Myhrvold, Nathan)


Modernist Cuisine Volume 3: Animals and Plants (Myhrvold, Nathan)


Modernist Cuisine Volume 4: Ingredients and Preparations (Myhrvold, Nathan)


Modernist Cuisine Volume 5: Plated-Dish Recipes (Myhrvold, Nathan)


My Kitchen Table: 100 Weeknight Curries (Jaffrey, Madhur)


On Food and Cooking (McGee, Harold)


On Food and Cooking: The Science and Lore of the Kitchen (McGee, Harold)


One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! (Lucero, Claudia)


Our Irish Grannies' Recipes (Purcell, Eoin)


Pasta Revolution (Editors At America's Test Kitchen)


Pastry (Bertinet, Richard)


Paul Hollywood's Bread (Hollywood, Paul)


Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Reinhart, Peter)


Pie School (Lebo, Kate)


Pies and Mini Pies (Scott, Bonnie)


Postmodern Winemaking (Smith, Clark)


Practical Food Smoking (Walker, Kate)


Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling (Weingarten, Matthew)


Primal Cuts: Cooking With America's Best Butchers (Guggiana, Marissa)


Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman, Michael)


Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track (Stein, Rick)


Ruhlman's How to Roast (Ruhlman, Michael)


Ruhlman's Twenty: 20 Techniques, 200 Recipes, a Cook's Manifesto (Ruhlman, Michael)


Salted: A Manifesto on the World's Most Essential Mineral, With Recipes (Bitterman, Mark)


Salumi: The Craft of Italian Dry Curing (Ruhlman, Michael)


Sear, Sauce, and Serve (Rosenfeld, Tony)


Step by Step Moroccan Cooking (Konemann)


Thai Street Food (Thompson, David)


The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. (Solmonson, David)


The America's Test Kitchen DIY Cookbook (The Editors At America's Test Kitchen)


The Arabian Cookbook (Choueiry, Ramzi)


The Art of Eating Cookbook: Essential Recipes From the First 25 Years (Behr, Edward)


The Banh Mi Handbook (Nguyen, Andrea)


The Bartender's Bible: 1001 Mixed Drinks (Regan, Gary)


The Beginner's Guide to Preserving Food at Home (Chadwick, Janet)


The Best Pasta Sauces (Micol Negrin)


The Best Pasta Sauces: Favorite Regional Italian Recipes (Negrin, Micol)


The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences With the Underbelly of the Pig (Pearsall, Jennifer)


The Big Book of Desserts and Pastries (Karlsson, Claes)


The Classic Cocktail Bible (Spruce)


The Complete Book of Dutch Oven Cooking (Fears, Wayne J.)


The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking (Dave Dewitt)


The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Helweg, Rick)


The Complete Joy of Homebrewing (Papazian, Charlie)


The Cook's Book of Intense Flavors (Krause, Robert)


The Cook's Illustrated Cookbook (The Editors At America's Test Kitchen)


The Cook's Illustrated How-to-Cook Library (The Editors At America's Test Kitchen)


The Cook’s Illustrated Meat Book (The Editors At America's Test Kitchen)


The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, With 500 Recipes (DeGroff, Dale)


The Cuban Table (Pelaez, Ana Sofia)


The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (Ruhlman, Michael)


The Essential Cocktail: The Art of Mixing Perfect Drinks (DeGroff, Dale)


The Essential Cuisines of Mexico (Kennedy, Diana)


The Everyday Fermentation Handbook (Byers, Branden)


The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers, 300 Tasty, Tempting Thai Dishes You Can Make at Home (Kotylo, Jennifer Malott)


The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook (Segnit, Niki)


The Gourmet's Guide to Cooking with Liquors and Spirits (Ridgaway, Dwayne)


The Great Lobster Cookbook (Pettit, Matt Dean)


The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish (Hasheider, Philip)


The Illustrated Step-By-Step Cook: More Than 300 Updated Recipes From DK's Classic Look & Cook Series (Dorling Kindersley, Inc.)


The Joy of Cheesemaking (Farnham, Jody)


The Joy of Jams, Jellies, & Other Sweet Preserves (Ziedrich, Linda)


The Magic of Mini Pies (Gehring, Abigail R.)


The Make-Ahead Cook (The Editors At America's Test Kitchen)


The Meat Lover's Meatless Cookbook (O'Donnel, Kim)


The New Charcuterie Cookbook (Bissonnette, Jamie)


The New Portuguese Table: Exciting Flavors From Europe's Western Coast (Leite, David)


The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery and Cafe (Rather, Rebecca)


The Perfect Meal: The Multisensory Science of Food and Dining (Spence, Charles)


The Pie and Pastry Bible (Beranbaum, Rose Levy)


The Pleasures of Cooking for One (Jones, Judith)


The Reach of a Chef: Beyond the Kitchen (Ruhlman, Michael)


The Science of the Oven (This, Hervé)


The Seasonal Cocktail Companion (Savarino, Maggie)


The Six-Ingredient Solution: How to Coax More Flavor From Fewer Ingredients (Editors At America's Test Kitchen)


The Soul of a Chef: The Journey Toward Perfection (Ruhlman, Michael)


The Spicy Vegetarian Cookbook (Media, Adams)


The Vegetarian Flavor Bible (Page, Karen)


The Wine Bible (MacNeil, Karen)


The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service (The International Culinary Schools At The Art Institutes)


Twelve Recipes (Peternell, Cal)


Vinaigrettes & Other Dressings (Reese, Peter)


Whisky: The Manual (Broom, Dave)