Books like Marco Pierre White in Hell's Kitchen by Marco Pierre White

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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

A ballerina cookbook that offers simple, step-by-step recipes for dance-themed snacks and drinks, perfect for young dancers and ballet enthusiasts alike.

A practical guide showing how classic French dishes can be made using readily available American ingredients and appliances.

In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. Here, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.--From publisher description.

Roasting in Hell's Kitchen offers an unvarnished biography of Gordon Ramsay, revealing his rough upbringing, early soccer career, and relentless pursuit of culinary excellence that built a Michelin‑starred empire.

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.

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

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

"...Eating foods close to their source, prepared in a fashion that allows their pure, unadulterated flavors to shine, is the key to a meal's success. Developing close relationships with local farmers and purveyors is the first and most important step in great cooking. That is the philosophy behind Hot and Hot Fish Club, the Hastings' nationally recognized restaurant in Birmingham, Alabama...'Hot and Hot Fish Club Cookbook' offers a glimpse into the Hastings' family life and encourages you to celebrate life through great seasonal meals..."--Dust cover.

Dips, spreads, salsas, fondues, and more: Over 115 recipes for hot, cold, bean, and sweet dips. Find the perfect dip for any party, potluck, or snack.

From traditional holidays like Thanksgiving and Christmas to birthdays, anniversaries and family reunions, this collection of over 250 inspiring photos and easy-to-follow instructions gives you all the information you'll need to have a good time without breaking the bank. Inside you'll find delicious, efficient menus and recipes to amaze all your guests; festive and elegant decorating tips and tricks to set the mood for every occasion; low-cost, crafty ways to bring holiday spirit into your home and involve your family in the process--