Cooking

Nutritional science or dietetics has been trying to relate food to health for many centuries, Hippocrates was probably the first person to have wrote about relationship of diet to health. Indian systems of medicine too have advocated the therapeutical properties of food. In 1933, Williams identified... More

"This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere. With its 2650 alphabetically arranged entries as well as 39 longer articles on staples such as rice, ... More

More than an A-Z guide to the artists and bands that have shaped jazz, this invaluable resource also tracks the history of jazz and its changing styles and terminology.Essential reading for all jazz fans Far more than an AaZ guide to the artists and bands who have shaped jazz, this invaluable resou... More

Comprehensive, international, and up-to-date The great mystery--and beauty--of spices in their use, blending, and ability to change and enhance the character of food. In these pages, spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. Fil... More

An Alain Ducasse Book World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 year... More

This book provides you with more than 750 detail-packed pages of the most-needed circuit schematics. Nearly 1,300 in all!... More

Larousse Gastronomique is the world's most famous culinary reference book. A mounmental work, it was the vision of Prosper Montagne a French chef who was responsible for the first edition published in Paris in 1938. This new edition reflects the culinary revolution of the closing decades of the 20th... More

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, a... More