Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tip

As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook -- without a single recipe. The book

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been th

Discover new ways to savor your favorite beer with 60 traditional and inventive recipes. In the age of craft beer, the varieties seem endless. From floral IPAs