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Professional

Professional

Our store in Philly gets visits from some of the best chefs in this country.  These books are geared to those in profession.

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 A New Napa Cuisine
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A New Napa Cuisine follows Christopher Kostow's journey from a young line cook in a seaside town to ..
$50.00 $48.95
 Back of the House: The Secret Life of a Restaurant
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a to..
$16.00 $14.95
 Brooks Headley's Fancy Desserts: The Recipes of del Posto's James Beard Award-Winning Pastry Chef
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While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the ba..
$29.95 $27.95
 Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
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In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and im..
$35.00 $32.95
 Flour + Water: Pasta
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THOMAS MCNAUGHTON is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeri..
$35.00 $32.95
 Ideas in Food: Great Recipes and Why They Work (New)
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Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog "Ideas i..
$25.00 $23.95
 Marque: A Culinary Adventure
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Marque is a unique and exquisite celebration of food, showcasing inspirational recipes and technique..
$39.95 $37.95
 Massimo Bottura: Never Trust a Skinny Italian Chef (New)
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This volume is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five ..
$59.95 $56.95
 Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
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Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two othe..
$29.99 $27.99
 Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
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Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mea..
$29.95 $27.95