(Technique) Julia Child. Julia Child & Company
*Sale* Note-by-Note Cooking: The Future of Food (Herve This)
Quality Meats: The home guide to sausages, charcuterie, smoked meats & more: Smoking, Curing, Grilling, Roasting (Luke Powell)
The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (The Coastal Kitchen)
Child, Julia, Simone Beck & Louisette Bertholle. Mastering the Art of French Cooking
(*NEW ARRIVAL*) Mademoiselle Rose. 100 Façons de preparer les Sauces
(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking
(*NEW ARRIVAL*) (Sauces) Raymond Oliver. Classic Sauces and their Preparation
Smoke & Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters (Valerie Aikman-Smith)
BBQ Days, BBQ Nights: Barbecue recipes for year-round feasting (Helen Graves)
Molecular Gastronomy: Exploring the Science of Flavor (Herve This)
*Sale* 2000 Recettes de la Cuisine Française.
Poissons: Un Art Du Japon (Chihiro Masui)
Skewered: Recipes for Fire Food on Sticks from Around the World (Marcus Bawdon)
Mastering the Art of French Cooking, 2 Volume Set (Julia Child, Louisette Bertholle, Simone Beck)
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. (Adam Danforth)
*Sale* Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook (Aida Mollenkamp)
A Tradition of Soup: Flavors from China's Pearl River Delta (Teresa M. Chen, Martin Yan)
Food, Drink and Celebrations of the Hudson Valley Dutch (Peter G. Rose)
*Sale* Punches & Infused Rums (Jessie Kanelos Weiner)
