As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked.
Larry Knight has worked as a dishwasher, busboy, waiter, Maitre’D, and Senior Butler.
Four decades in the business of wine—from tasting and pairing as a professional cellar master to educating the next generation—means Kevin Zraly isn’t just an authority on wine—he’s an eno-expert.
Food photographer, journalist, and trained agricultural engineer Jean-Pierre Gabriel has written a culinary bible by way of science.
What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena.
With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world.
Registered dietician David Grotto finds more than satisfaction or flavor in food—he finds restorative properties and the key to better health.
Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different.
Among his myriad other accomplishments, Master Chef Rudi Sodamin has helped define higher standards and expectations for cruise line cuisine.
The Sur La Table cooking series offers this neat little guide as a gift to its readers, and a handy gift it is, with over 500 tips touching on almost every topic in basic cuisine.
With more than thirty years of experience in the business, Delores Custer knows how to make food look good for the camera.
The Fearless Critic series is at it again, this time in Washington, DC, covering the best and worst culinary outposts in our nation’s capital.
Joe David has done his fair share of traveling and eating, and this, his fifth book, is a testament to his skill and passion as a culinary traveler.
With a background in cultural anthropology and a native familiarity with cacao production, Maricel Presilla brings both an expert’s authority and a life’s experience to this comprehensive guide to cho
Pastry chef, instructor, TV producer, chocolatier, cookbook author and general guru of all things chocolate Susie Norris delivers a gem of a book dedicated to the culture and cuisine her favorite subj
Nutritionist and Food Network host Ellie Krieger views her work as not only changing the way people eat, but how they live.
Award winning baker and ardent “real bread” advocate Andrew Whitley reissues this revealing indictment of industrial bread production at a time when more and more chefs are returning to house-made, lo
Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses.
Approaching food as a medicinal rather than simply gustatory resource, John La Puma and Rebecca Powell Marx provide a compendium of ingredients and recipes for readers in search of a more health-consc
Robert Landolphi’s Gluten Free Every Day provides a thorough and sophisticated introduction to the world and preparation of gluten-free foods.
For the cook or chef not content to use store-bought, pre-made jams, butters, ricotta or mayonnaise comes this handy resource – a how-to on 75 culinary craft projects.
Perhaps one of the best-known purveyors and practitioners of everything sausage, Bruce Aidells brings his intimate knowledge of the world of cased and seasoned meats to the home cook.
Frank McClelland and food writer Christie Matheson here pass on the “Wine Mondays” tradition of McClelland’s renowned Boston-based L’Espalier, where the philosophy of wine-pairing is to drink what you
In a culinary era that emphasizes sustainability and locally-sourced ingredients, no kitchen – professional or home – should be without a good pickling resource.
Ardie A. Davis, the self-styled “doctor of barbecue philosophy” (or Ph.
An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all.
In Saltsman’s own words, this book is intended “to offer novice and market-savvy shoppers a seasonal guide to both familiar and exotic crops, with tips on how to select, store, and prepare these inter