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Kitchen Confidential: Adventures in the Culinary Underbelly
by: Bloomsbury USA
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by: Little, Brown and Company
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Fast Food Nation
by: Houghton Mifflin
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Under Pressure: Cooking Sous Vide
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ZagatSurvey 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)
by: Zagat Survey
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Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead
by: Revell
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
by: Knopf
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The Professional Chef
by: Wiley
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Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
by: Storey Publishing, LLC
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Larousse Gastronomique
by: Clarkson Potter
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Choosing Appliance -> Fridge / Freezers Added features such as ice making and drinks dispensers can all add to the appeal of certain models. Ice making is an option on many American style fridge-freezers, sometimes available without opening the door, as are cold water dispensers. Zoned models offer several storage areas, all at different temperatures, designed to keep a variety of foods fresh for longer. Most manufacturers now offer adjustable shelf heights and storage units which simplify food storage. Choosing Appliance -> Taps Dual-flow mixers provide independent hot, cold or mixed water after leaving the end of the spout. They can be deck-mounted on the sink or pillar/bridge-mounted for a more traditional look. Alternatively, choose a monobloc tap, which is a single-hole fitting that usually has two handles for hot and cold water supply. Kitchen tips -> French fries When deep-frying french fries, do not overload the basket. Trying to cook too many at one time will result in greasy and soggy fries.
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