The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's in

Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook

Navigating what at she calls the " extravagantly rich world of nonfiction," renowned readers' advisor (RA) Wyatt builds readers' advisory bridges from fiction t