Cooking - Methods - Professional

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Garlic and Sapphires: The Secret Life...

Ruth Reichl

GARLIC AND SAPPHIRES is Ruth Reichl’s riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes o...

Published: Apr 2006

The Soul of a Chef: The Journey Towar...

Michael Ruhlman

The author of THE MAKING OF A CHEF writes about three young master chefs, taking the reader behind the scenes and into the kitchens to explore the creativity and professionalism that go into a superb meal at a major restaurant. A New ...

Published: Jul 2001

Back of the House: The Secret Life of...

Scott Haas

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the ...

Published: Feb 2013

Cooking in Russia - Volume 2

Greg Easter

In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detail...

Published: Oct 2015

The Elements of Cooking: Translating ...

Michael Ruhlman

In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ...

Published: May 2010
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