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Books like Chef Express by Trident Press International


First publish date: 2003
Genre: Food, Sports & Hobbies/Cooking & Recipes
Authors: Trident Press International
★ ★ ★ ★ ★ 5.0 (2 community ratings)

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Chef Express by Trident Press International

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Books similar to Chef Express (5 similar books)

How to Cook Everything by 6603603|Mark Bittman book cover

📘 How to Cook Everything
 by Mark Bittman

Mark Bittman's entry‑level cookbook offers clear, practical recipes for everyday cooking, covering basic techniques and a wide range of dishes—including vegetarian options—aimed at home cooks in the United States.

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The flavor bible by 6995675|Karen Page book cover

📘 The flavor bible
 by Karen Page

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.

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New York Times Cook Book by 6277391|Craig Claiborne book cover

📘 New York Times Cook Book
 by Craig Claiborne

A classic cookbook by New York Times food editor Craig Claiborne, offering a wide range of international and American recipes tailored for the home gourmet cook.

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Mastering the art of French cooking by 6511680|Julia Child book cover

📘 Mastering the art of French cooking
 by Julia Child

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

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100 recipes by 7411986|Editors at America's Test Kitchen book cover

📘 100 recipes
 by Editors at America's Test Kitchen

"We have countless recipes at our disposal today, but what are the real keepers, the ones that don't just feed us when we're hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America's Test Kitchen have answered this question in [a] collection of recipes that you won't find anywhere else"--Amazon.com.

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Some Other Similar Books

The Professional Chef by The Culinary Institute of America
The Short Order Cook by James Peterson
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
The New Basic Cook Book by Judy Rodgers
The Joy of Cooking by Irma S. Rombauer
Larousse gastronomique: The Encyclopedia of French Food, Wine and Cooking by Joël Robuchon
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

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