Books like From our kitchens by Culinary Institute of America.

A cookbook by Julee Rosso featuring recipes from The Silver Palate gourmet food store in New York.

"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--

A cookbook from the Culinary Institute of America that collects cooking techniques, recipes and insider knowledge said to be developed by the CIA, offering readers a behind‑the‑scenes look at special‑operations cuisine.

Learn the timeless principles of good cooking with Alice Waters’ guide to choosing ingredients, mastering basics, and creating balanced, seasonally inspired meals—simple techniques that bring out the best in everyday cooking.

Celebrating home-cooked meals through chatty, sometimes cheeky recipes and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake.

A comprehensive guide to substituting ingredients in cooking and food preparation, focusing on both vegetarian and vegan options.

Individual 30-day meal plan for each blood type based on Peter D'Adamo's theory of blood types.

Emeril Lagasse shares his culinary secrets and flavorful recipes in this engaging cookbook.

Union Square Cafe's 160 recipes, inspired by the restaurant's signature dishes and tips for success, bring the bustling energy and warm artwork of the Union Square Cafe to your kitchen. Perfect for home cooks and culinary enthusiasts alike.

A practical, up‑to‑date manual for restaurant service professionals, covering everything from setting up dining rooms and taking orders to wine service, complaint handling, and staff training.