Books like Culinary Calculations by Terri Jones

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

These simple math secrets and tricks will forever change how you look at the world of numbers.Secrets of Mental Math will have you thinking like a math genius in no time. Get ready to amaze your friends--and yourself--with incredible calculations you never thought you could master, as renowned "mathemagician" Arthur Benjamin shares his techniques for lightning-quick calculations and amazing number tricks. This book will teach you to do math in your head faster than you ever thought possible, dramatically improve your memory for numbers, and--maybe for the first time--make mathematics fun.Yes, even you can learn to do seemingly complex equations in your head; all you need to learn are a few tricks. You'll be able to quickly multiply and divide triple digits, compute with fractions, and determine squares, cubes, and roots without blinking an eye. No matter what your age or current math ability, Secrets of Mental Math will allow you to perform fantastic feats of the mind effortlessly. This is the math they never taught you in school.Also available as an eBook

A candid behind‑the‑scenes memoir by New York City’s first female captain at Thomas Keller’s Per Se, detailing the demanding world of fine dining and the personal insights of a waiter turned leader.

A comprehensive guide to juicing recipes for a healthy lifestyle.

A comprehensive guide to vegan cooking and lifestyle principles for compassionate living.

A practical, indispensable reference for foodservice managers and chefs, the third edition of *Chef's Book of Formulas, Yields and Sizes* provides up‑to‑date ingredient yields, serving sizes, and cost‑control tools for over 2,000 items and 150 new foreign ingredients.

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

Comprehensive guide to designing, writing, costing, marketing, and merchandising menus for the foodservice industry, incorporating current trends, nutrition data, and practical tools.

Ruth Reichl, former editor‑in‑chief of Gourmet, shares vivid memories of dining at New York’s top restaurants, revealing the contrasting nuances of her experiences as a known critic and a covert guest.

A book full of tasty recipes for two people, featuring familiar favorites and new dishes to please both partners, all developed for quick and easy preparation without leftovers.

More than 300 sumptuous recipes—from an award-winning author and chef.In this revised and expanded edition, award-winning author and chef Ellen Brown gives you all they need to know to make party appetizers such as spicy cheese fondue, easy classics such as Coq au Vin, vegetarian specialties such as slow-cooked black beans, and cobblers and puddings for dessert. Each chapter offers a great mix of easy, intermediate, and complex recipes.