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  Science and Cooking - Physics...

  Michael Brenner, Pia Sörensen,...

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  Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne.

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  James Beard's Theory and...

  James Beard

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  “The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). “In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.” So begins James Beard’s expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.   With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

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  HERBAL APOTHECARY - 200+...

  Catherine Bruwer

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  If you have bought this book, I’m sure you are keen to learn about holistic living and herbal healing. Many of us have heard about the power of everyday natural ingredients, but most of us stayed far from these concoctions and teas as we didn’t know where to begin. Many even think it’s hard and can drill a hole into your pocket. 
  What if I give you a one-stop formula to prepare all these herbal concoctions at home? Over the years, we have recognized the importance and benefits of leading a holistic life. This book is your one-stop-all for herbal remedies that nurture and heal the whole family. 
  When I started years ago, it was frustrating. I was leading a hectic and chaotic lifestyle, but it started taking a toll on my health. I was working a job I loved, but there was no work-life balance. After working for 16 hours at a stretch, eating all kinds of junk foods, and being stuck in traffic while traveling back home, I could only crash on the bed. My work-hard and party-harder lifestyle did not help my well-being either. 
  At one point, I was suffering through multiple health issues and hit rock bottom with my mental health. One day, I decided I couldn’t go on like this anymore, and that was when I took the right steps to change my life. 

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  The Good Fork Cookbook

  Rachel Wharton, Sohui Kim

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  “A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo 
   
  For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. 
   
  “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern  
   
  “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

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  The Dessert Book

  Duncan Hines

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  A “wonderful compilation” of hundreds of classic dessert recipes from the man behind the brand name (Nathalie Dupree, Food Network host).   You may know his name only as a beloved brand on the supermarket shelf, but Kentucky native Duncan Hines published his first cookbook, Adventures in Good Cooking, in 1939—at age fifty-nine—after years as a well-traveled and widely known restaurant reviewer. Featuring recipes from restaurants across the country as well as crowd-pleasing family favorites, it helped raise the standard for home cooking in America. Following this bestselling debut, Hines penned The Dessert Book in 1955. Filled with hundreds of decadent treats, from homemade ice cream royale to fried apple pie to praline fudge frosting, this book inspired the recipes for the earliest boxed cake mixes and baked goods that carried the Duncan Hines name.   Featuring a new introduction by Hines biographer Louis Hatchett, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation’s most trusted names in food. Also included are plentiful tips and references. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

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  Sweet Miniatures - The Art of...

  Flo Braker

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  Add a special touch to any occasion with this award-winning collection of over 125 mini dessert recipes that are sure to wow any group. 
   
  No one knows the art of making sweet miniatures better than acclaimed baking expert Flo Braker. And when it comes to charm and elegance, Sweet Miniatures has all the right ingredients for creating the perfect bite-sized morsel to suit any occasion. Welcome the coming of spring with a tempting bouquet of gorgeous Lemon Sunflowers, exquisite Chocolate Tulips, and a delicate sprig of White Blossom Circles. Chewy Panforte di Siena, crispy Florentine Squares, and tangy Shreveshire Tarts whisk family and friends away on an exotic, mouthwatering journey. Jam-paced with more than 125 delicious treats and luscious full-color photos, this IACP Award–winning cookbook explains, step-by-step, the methods, tricks, and techniques for ensuring a perfect batch of little pastries, cookies, cakes, or candies every time. Plus, you’ll find lots of great do-ahead, planning, and storage information that make miniature baking convenient all year round. 
   
  From cheerful Chocolate Hedgehogs to a set of Midas Cups for adding that golden touch to a festive soiree, Sweet Miniatures has all the right ingredients for creating the perfect bite-size morsel to suit any occasion.

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