Even if you suffer from FOF (fear of flour), the tips and techniques that leaven this book will soon get you thinking like a pastry chef.

In her autobiography, Italian cooking authority Marcella Hazan tells how she found love and fame—and changed what Americans ate.

There’s a lot to be said for a chef who spends half the year entertaining in a home kitchen: Fussy preparations go out the window.

If you could use a little help building flavor and imagination into vegetable dishes, then this book will change your life.

The sheer heft of Beyond the Great Wall conveys as much about the book as its color-saturated photos and its evocative prose.

Chef Rick Moonen and coauthor Roy Finamore have drafted a blueprint for minimizing hand-wringing in the store and kitchen and maximizing pleasure at the table.

You need know nothing of the the bamboo steamer to enroll. Come lunchtime, though, you’ll be forming sticky-rice balls between your fingers.

Sprinkled throughout this book are charming tidbits: anecdotes, tips, and trivia. But perhaps the book’s most refreshing aspect is its authoritative demystification of cooking....

Ana Sortun's interest in her adopted cuisine is deep, and her book would be a welcome gift this holiday season for a cook ready to try new things.

For kitchen philosopher Angelo Pellegrini, the riches of the Pacific Northwest were the American Dream on a dinner plate.