In The Food Lab, J. Kenji Lopez-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques.
The Propagation Handbook : A guide to propagating houseplants
Hilton Carter
book
Family Celebrations with the Cake Boss : Recipes for Get-Togethers Throughout the Year
Buddy Valastro
book
Science and Cooking : Physics Meets Food, From Homemade to Haute Cuisine
Pia Sörensen, Michael Brenner, David Weitz
audiobook
Tastemaker : Cooking with Spice, Style & Soul
Scot Louie
book
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca
Tom Valenti, Andrew Friedman
book
It’s My Life Now
Meg Kennedy Dugan, Roger R. Hock
audiobook
The Amorino Guide to Gelato : Learn to Make Traditional Italian Desserts—75 Recipes for Gelato and Sorbets
Stéphan Lagorce
book
Artisan Italian Sourdough Bread Cookbook
Enea Bianchi
book
Bread : Mix, Knead, Bake—A Beginner's Guide to Bread Making
book
A Korean Cooking Cookbook
Jaehyun Hwan
book
Gardening Hacks : 300+ Time and Money Saving Hacks
Jon VanZile
audiobookbook
Sprint : How to Solve Big Problems and Test New Ideas in Just Five Days
Jake Knapp, John Zeratsky, Braden Kowitz
audiobook