Guide to Books on Food and the Kitchen

Lind, Mary Beth and Hockman-wer, Cathleen

Simply In Season

Simply In Season

Post date: 02/02/2009 - 12:00am

McGee, Harold

On Food and Cooking: The Science and Lore of the Kitchen

Core Books

Post date: 02/27/2009 - 8:17pm
On Food and Cooking: The Science and Lore of the Kitchen

Recipes Are Made To Be Broken, Part Three

Post date: 04/06/2009 - 6:50am
On Food and Cooking: The Science and Lore of the Kitchen

Storing Cheese

Post date: 02/10/2009 - 8:33am
On Food and Cooking: The Science and Lore of the Kitchen

Storing coffee

Post date: 02/03/2009 - 6:25pm

Page, Karen and Dornenburg, Andrew

The Flavor Bible

Book Review: The Flavor Bible

Post date: 02/07/2009 - 11:20am
The Flavor Bible

Core Books

Post date: 02/27/2009 - 8:17pm

Ruhlman, Michael

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Kitchenhacker Cookbook of the Year: Ratio

Post date: 12/16/2009 - 11:03pm
Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Recipes Are Made To Be Broken, Part Three

Post date: 04/06/2009 - 6:50am
The Elements of Cooking

Michael Ruhlman on Veal Stock

Post date: 05/02/2009 - 3:09pm

Schneider, Sally

The Improvisational Cook

Recipes Are Made To Be Broken, Part Three

Post date: 04/06/2009 - 6:50am

Shopsin, Kenny

Eat Me: The Food and Philosophy of Kenny Shopsin

Kitchenhacker Profile: Kenny Shopsin

Post date: 02/03/2009 - 2:38pm

Berman, Stuart Chang
-Potsticker Chronicles
Brown, Alton
-Alton Brown's Gear For Your Kitchen
-Good Eats: The Early Years
-I'm Just Here for the Food
Corriher, Shirley O.
-BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
-Cookwise: The Secrets of Cooking Revealed
Gower, Eric
-The Breakaway Cook: Recipes That Break Away from the Ordinary
Herbst, Ron and Herbst, Sharon Tyler
-The New Food Lover's Companion
-The New Wine Lover's Companion
Katzen, Mollie
-The New Moosewood Cookbook
Keller, Thomas
-Under Pressure: Cooking Sous Vide
Le Cordon Bleu
-Le Cordon Bleu at Home
-Le Cordon Bleu Dessert Techniques
-Le Cordon Bleu's Complete Cooking Techniques
Lersch, Martin
-Texture - A hydrocolloid recipe collection
Lind, Mary Beth and Hockman-wer, Cathleen
-Simply In Season
McGee, Harold
-On Food and Cooking: The Science and Lore of the Kitchen
Page, Karen and Dornenburg, Andrew
-The Flavor Bible
Parsons, Russ
-How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Pépin, Jacques
-Jacques Pépin's Complete Techniques
-The Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort
Rombauer, Irma S.
-Joy of Cooking: 75th Anniversary Edition - 2006
Ruhlman, Michael
-Ratio: The Simple Codes Behind the Craft of Everyday Cooking
-The Elements of Cooking
Schneider, Sally
-The Improvisational Cook
Shopsin, Kenny
-Eat Me: The Food and Philosophy of Kenny Shopsin
This, Hervé
-Building a Meal: From Molecular Gastronomy to Culinary Constructivism
-Kitchen Mysteries: Revealing the Science of Cooking
-Molecular Gastronomy: Exploring the Science of Flavor
Wolke, Robert L.
-What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
-What Einstein Told His Cook: Kitchen Science Explained

Guide to Books on Food and the Kitchen

Berman, Stuart Chang

Brown, Alton

Corriher, Shirley O.

Gower, Eric

Herbst, Ron and Herbst, Sharon Tyler

Katzen, Mollie

Keller, Thomas

Lersch, Martin

Lind, Mary Beth and Hockman-wer, Cathleen

McGee, Harold

Page, Karen and Dornenburg, Andrew

Ruhlman, Michael

Schneider, Sally

Shopsin, Kenny