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Culinary Arts & Techniques

Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven
O’Halloran and Holton artistically dispense the cooks that share the needle that delivers an endorphin rush through and from the kitchen
O’Halloran and Holton artistically dispense the cooks that share the needle that...
At-home Training for Experienced Pastry Chefs
At-home Training for Experienced Pastry Chefs

The Elements of Dessert

Pros: Reveals how to perform many advanced techniques

Cons: Skills required are well out of reach for most home cooks

Manufacturer

698 Results
Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven

Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven

“I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal.    But the writing is chatty and cutesy. This doesn't impact which recipes work and don't work, but I found it annoying. Tastes will vary.  There are plenty of photographs if that's what interests you in cookbooks.    I've...” --phatch

0% Positive Reviews
Eat Ink: Recipes. Stories. Tattoos.

Eat Ink: Recipes. Stories. Tattoos.

“Eat Ink by Birk O'Halloran (Author) , Daniel Luke Holton (Author) Reviewed by Jim Berman   Cooks are branded into their field. They wear “I’m a cook” as a badge of honor; a war wound, a number across a mug shot. When you shake hands with a cook, you feel the rugged callousness of their hands from sweeping the carnage across their cutting board or hefting a ten-inch chef’s knife over...” --Jim Berman

100% Positive Reviews
The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

“It's much more than a collection of recipes.  In this book Kenji explains cooking techniques and the science behind them.  Also ingredients and how to find them, how to use them.   For many recipes, there is a fully illustrated 'knife techniques' section.  ex.  for people who are not pros, it is very useful to explain how to cut up a fennel or any other uncommon or...” --MillionsKnives

100% Positive Reviews
Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker

Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker

“ If you love "cream of anything" soup, you'll love this book. I've been a busy, working woman (I'm now retired) who used her crockpot fairly often. I thumbed through this book before buying it, more eager for solutions to the "what's for dinner?" dilemma than for haute cuisine. I got it, but at a price.   I cook mostly beef and some pork in my slow cooker, so my focus is mostly on those...” --Mezzaluna

0% Positive Reviews
Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker

Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker

“   Reviewed by Sandra Bowens   When was the last time that you used your slow cooker? I had to move about seven things on the shelf to unearth mine. It was right where I put it after unpacking it from the moving van when we arrived here six years ago.    Electric slow cookers are rather trendy right now, and I can see why. People are trying to cook at home more...” --ChefTalk.com

100% Positive Reviews
Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time

Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time

Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and . . . probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than one hundred popular...

Braise: A Journey Through International Cuisine

Braise: A Journey Through International Cuisine

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat...

The Best Recipe

The Best Recipe

“ The Best Recipe is quite simply one of the best (and most enjoyable) cookbooks I have read in a while. Although it sports a rather lofty title that I am sure many would challenge, I found the book to be an excellent resource on cooking. One of the better features of this book is that the editors of Cooks Illustrated (the authors) talk about the testing process that each recipe went through in...” --Nicko

100% Positive Reviews
Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry

Cutting Up in the Kitchen: The Butcher's Guide to Saving Money on Meat & Poultry

This book does not contain recipes, it is a butcher's guide to saving money on meat and poultry.

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