John Wiley & Sons

In today's increasingly multicultural world, consumers are becoming more and more knowledgeable and adventurous about cooking and eating. Foods that would once have been considered "ethnic," like...

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new...

* Successfully navigate a post-surgery lifestyle * Get the lowdown on the latest dietary guidelines * Know which foods to buy and how to prepare them * Stay on track with meal-planning, setting up...

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed...

Are you up to date on today's wine scene? Wine For Dummies, 6th Edition reveals what's in, what's out, and what's new in wine. With new and revised content, this edition of the popular Wine For...

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this...

Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and...

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for "world casual" flavors from diners in every...

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition...

Get started cooking now with Cooking Basics For Dummies, 5th Edition! Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th...

Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking...

Cooking for Special Diets provides the skills and techniques needed to address special diets while providing culinary inspiration for healthy, wholesome meals for these consumers and guests. This...

The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne...

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's...

Aspiring culinary professionals face so many choices as they launch themselves into a career that it can be overwhelming. From traditional restaurants, banquet facilities, and contract foodservice...

The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a real challenge, and can make or break a meal. Pairing Food and Wine For Dummies helps you understand...

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen...

Master Class with Toba Garrett provides readers with a springboard to infinite ideas of what can be achieved in the advanced art of cake decorating. A foremost expert in this field, Garrett has...

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper...

The easy way to transition to the raw food lifestyle Celebrities like Demi Moore, Sting, Madonna, and Woody Harrelson as well as experts in diet and nutrition have drawn attention to the newest...

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and...

The stress-free way to cook under pressure In today's "hurry-up" society, pressure cooking is an attractive means of preparing consistent, convenient everyday meals. Increasing health concerns...

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for...

A newly updated 75th anniversary edition of the trusted bartender's guide--now in a handy pocket-size edition Every bartender's favorite drink-mixing guide is better than ever in this super-handy...