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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
- edition :1
- Authors: Karen Page, Andrew Dornenburg
- ISBN: 0316118400
- ISBN-13: 9780316118408
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The Professional Chef
- edition :9
- Authors: The Culinary Institute of America (CIA)
- ISBN: 0470421355
- ISBN-13: 9780470421352
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Under Pressure: Cooking Sous Vide
- edition :First Edition
- Authors: Thomas Keller
- ISBN: 1579653510
- ISBN-13: 9781579653514
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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
- Authors: Ivan Orkin, Chris Ying
- ISBN: 1607744465
- ISBN-13: 9781607744467
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The Slanted Door: Modern Vietnamese Food
- Authors: Charles Phan
- ISBN: 1607740540
- ISBN-13: 9781607740544
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Sous Chef: 24 Hours on the Line
- Authors: Michael Gibney
- ISBN: 0804177872
- ISBN-13: 9780804177870
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Manresa: An Edible Reflection
- Authors: David Kinch, Christine Muhlke
- ISBN: 1607743973
- ISBN-13: 9781607743972
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Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
- edition :1
- Authors: Gianaclis Caldwell
- ISBN: 1603583327
- ISBN-13: 9781603583329
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Culinary Artistry
- edition :1
- Authors: Andrew Dornenburg, Karen Page
- ISBN: 0471287857
- ISBN-13: 9780471287858
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Eating with the Chefs
- Authors: Per-Anders Jorgensen
- ISBN: 0714865818
- ISBN-13: 9780714865812
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<div id="imgContentProd9780316118408na" style="display: none;"><table border=0><tr><td colspan='2' class='content' style='min-height:0px'><h3 style='width:70% !important'>The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs</h3></td></tr><tr><td><IMG id='pi9780316118408na' SRC='http://ecx.images-amazon.com/images/I/51Xn5VmVMcL.jpg' ALIGN='LEFT' BORDER=1 WIDTH=178.5 HSPACE=10 VSPACE=5></td><TD style='vertical-align:top'>	<span class="prd_author_det">
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</script><TD></TR></TABLE></div><div id="imgContentProd9780470421352na" style="display: none;"><table border=0><tr><td colspan='2' class='content' style='min-height:0px'><h3 style='width:70% !important'>The Professional Chef</h3></td></tr><tr><td><IMG id='pi9780470421352na' SRC='http://ecx.images-amazon.com/images/I/41wHsaaPzuL.jpg' ALIGN='LEFT' BORDER=1 WIDTH=177 HSPACE=10 VSPACE=5></td><TD style='vertical-align:top'>	<span class="prd_author_det">
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</script><TD></TR></TABLE></div><div id="imgContentProd9781579653514na" style="display: none;"><table border=0><tr><td colspan='2' class='content' style='min-height:0px'><h3 style='width:70% !important'>Under Pressure: Cooking Sous Vide</h3></td></tr><tr><td><IMG id='pi9781579653514na' SRC='http://ecx.images-amazon.com/images/I/5180NaEB4bL.jpg' ALIGN='LEFT' BORDER=1 WIDTH=240 HSPACE=10 VSPACE=5></td><TD style='vertical-align:top'>	<span class="prd_author_det">
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</script><TD></TR></TABLE></div><div id="imgContentProd9781607744467na" style="display: none;"><table border=0><tr><td colspan='2' class='content' style='min-height:0px'><h3 style='width:70% !important'>Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint</h3></td></tr><tr><td><IMG id='pi9781607744467na' SRC='http://ecx.images-amazon.com/images/I/61D9IhVuPiL.jpg' ALIGN='LEFT' BORDER=1 WIDTH=184.5 HSPACE=10 VSPACE=5></td><TD style='vertical-align:top'>	<span class="prd_author_det">
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		<li><span class="prd_head">Retail Price :</span><span class="prd_value"> $29.99 (not our price)</span></li><li><span class="prd_head">ISBN :</span><span class="prd_value">1607744465</span></li><li><span class="prd_head">ISBN-13 :</span><span class="prd_value">9781607744467</span></li><li><span class="prd_head">Format :</span><span class="prd_value"> Hardcover</span></li>		
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</script><TD></TR></TABLE></div><div id="imgContentProd9781607740544na" style="display: none;"><table border=0><tr><td colspan='2' class='content' style='min-height:0px'><h3 style='width:70% !important'>The Slanted Door: Modern Vietnamese Food</h3></td></tr><tr><td><IMG id='pi9781607740544na' SRC='http://ecx.images-amazon.com/images/I/51Dv7EJnwoL.jpg' ALIGN='LEFT' BORDER=1 WIDTH=178.5 HSPACE=10 VSPACE=5></td><TD style='vertical-align:top'>	<span class="prd_author_det">
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
	Retail Price : $38.00 (not our price) ISBN :0316118400 ISBN-13 :9780316118408 Format : Hardcover

The Professional Chef
	Retail Price : $75.00 (not our price) ISBN :0470421355 ISBN-13 :9780470421352 Format : Hardcover

Under Pressure: Cooking Sous Vide
	Retail Price : $75.00 (not our price) ISBN :1579653510 ISBN-13 :9781579653514 Format : Hardcover

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
	Retail Price : $29.99 (not our price) ISBN :1607744465 ISBN-13 :9781607744467 Format : Hardcover

The Slanted Door: Modern Vietnamese Food
	Retail Price : $40.00 (not our price) ISBN :1607740540 ISBN-13 :9781607740544 Format : Hardcover

Sous Chef: 24 Hours on the Line
	Retail Price : $25.00 (not our price) ISBN :0804177872 ISBN-13 :9780804177870 Format : Hardcover

Manresa: An Edible Reflection
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