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1.
: On Food and Cooking: The Science and Lore of the Kitchen
Regular marked price: $40.00
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On Food and Cooking: The Science and Lore of the Kitchen
Author name: Harold McGee
November 16, 2004
 
2.
: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Regular marked price: $22.95
Discount Price: $15.61
Cost Savings: $7.34 (32%)
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Author name: Hervé This
October 23, 2007
 
3.
: Kitchen Chemistry
Regular marked price: $39.95
Discount Price: $35.95
Cost Savings: $4.00 (10%)
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Kitchen Chemistry
Author name: Ted Lister, Heston Blumenthal
October 03, 2005
 
4.
: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Regular marked price: $34.95
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Author name: Heston Blumenthal
October 31, 2006
 
5.
: Decoding Ferran Adria: Hosted by Anthony Bourdain
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Decoding Ferran Adria: Hosted by Anthony Bourdain
Author name: Anthony Bourdain
March 28, 2006
 
6.
: Charcuterie: The Craft of Salting, Smoking, and Curing
Regular marked price: $35.00
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author name: Michael Ruhlman, Brian Polcyn
November 21, 2005
 
7.
: Working the Plate: The Art of Food Presentation
Regular marked price: $40.00
Discount Price: $24.00
Cost Savings: $16.00 (40%)
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Working the Plate: The Art of Food Presentation
Author name: Christopher Styler
September 25, 2006
 
8.
: What Einstein Told His Cook: Kitchen Science Explained
Regular marked price: $25.95
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What Einstein Told His Cook: Kitchen Science Explained
Author name: Robert L. Wolke
2002-05
 
9.
: Pierre Gagnaire: Reinventing French Cuisine
Regular marked price: $60.00
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Pierre Gagnaire: Reinventing French Cuisine
Author name: Peter Lippmann
November 01, 2007
 
10.
: The Science of Cooking
Regular marked price: $49.95
Discount Price: $34.70
Cost Savings: $15.25 (31%)
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The Science of Cooking
Author name: Peter Barham
June 08, 2001
 

 


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