Culinary School

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

“Salt, Fat, Acid, Heat will make you a better cook” (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.” Transform how you prep, cook, and think about...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.

From the author of the bestselling Pelican Cove cozy mysteries Meet Meera Patel - college dropout and soon to be murder suspect Life in sleepy college towns in the south follows a predictable pattern. Summers are slow and lazy and campus is almost deserted. Scorching days end in flaming sunsets. Meat cooks on the backyard grills, infusing the air with heady aromas of charcoal and dry rubs. Kids splash in pools and run around, licking snow cones and popsicles. It's the calm before the storm, before the frenzy of fall term begins in earnest. Swan Creek, Oklahoma is no different. Meera Patel ...

The inspiring and delicious memoir of an American woman who had the gall to open a cooking school in Paris—a true story of triumphing over French naysayers and falling in love with a city along the way “An engaging, multilayered story of a woman navigating innumerable cultural differences to...

🎓 Prestige. Secrets. Sabotage. Prissy Carter dreamed of perfecting her craft at the world-renowned Auguste Academy of Culinary Arts. But when she arrives, the recipes aren’t the only things simmering. Whispers of vanished students, cryptic notes hinting at a “next course,” and punishments that feel more like chains than lessons threaten to turn her dream into a nightmare. When a suspicious “kitchen accident” nearly turns deadly, Prissy’s Chef’s Sixth Sense—a gift for tasting lies as easily as flavors—warns her that something sinister is at work. With her ragtag allies...

Includes a new introduction written and read by Irvine Welsh When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously...

Looking to add some extra pizzazz to your cooking? Look no further than The Ultimate Guide to Culinary Herbs and Spices. This comprehensive guide takes you on a journey through the savory world of herbs and spices, exploring everything from the essential flavor-boosters every cook should have in their pantry to the incredible health benefits they offer. Whether you're a seasoned chef or a kitchen newbie, this book has everything you need to know to start cooking with confidence. Inside, you'll find invaluable tips for growing and harvesting your own herbs and spices, as well as techniques ...

When Nell Valenti is offered a chance to move to Tuscany to help transform an aging villa into a farm-to-table cooking school, she eagerly accepts. But Nell gets more than she bargained for when she arrives. With only a day to go until the launch dinner for the cooking school, the villa is in shambles, and Chef O is blissfully oblivious of the work that needs to be done before a group of local dignitaries arrive, along with a filmmaker. The situation only worsens when Nell discovers that the filmmaker is an ex-boyfriend, and he's found murdered later that night.

Culinary Leverage: A Journey Through the Heat is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole.

Nell Valenti is settling into her role of transforming the Villa Orlandini into a superb farm-to-table cooking school, and the time has finally come for a full taste test run. But when Chef Orlandini prepares to reveal his top secret marinara recipe for the first time to a group of American gastro-tourists, Nell realizes she might have bitten off more than she can chew.

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.

When a wealthy New York philanthropist pays top dollar for a private four-day ziti workshop, Nell Valenti wants everyone at the Villa Orlandini Cooking School focused on the task at hand. But complications abound when Nell’s boyfriend, Pete Orlandini, rushes to Rome for an unexpected business trip; Chef Orlandini is more preoccupied with a potential spot on an American cooking show than with preparing for the workshop; and an uninvited woman sneaks into the villa to inspect Pete’s olive grove.

Retirement is bliss—or is it? Newly retired music teacher, Susan Wiles, puts her natural nosiness to work and discovers a talent for solving murders. In Murder is Elementary, Susan finds her former principal dead on the office floor, a half-eaten funfetti cupcake on the desk, and a list of suspects rivaling pre-pandemic lines at Disney! In book two, a dead body is discovered in a construction site behind a school. Susan puts her sleuthing skills into action to save her husband’s best friend, Tank, who is accused of the crime. While Susan works to solve this mystery and exonerate Tank, ...

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation. This program is read by the author. "What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female...

Discover the perfect children's adventure story that combines education and entertainment in this delightful addition to the beloved "What Shall We Do Today?" series! Join curious 7-year-old Imani, enthusiastic 8-year-old Tommy, and knowledgeable 8-year-old Maya as they embark on an exciting journey celebrating both International Bat Appreciation Day and National Cheeseball Day! When Maya's mom invites the friends to visit the bat sanctuary where she works, followed by a special cheeseball-making activity at a local snack bar, the children dive into a day filled with fascinating discoveries...

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

The first and definitive history of the use of food in United States law and politics as a weapon of conquest and control, a Fast Food Nation for the Black Lives Matter era In 1779, to subjugate Indigenous nations, George Washington ordered his troops to “ruin their crops now in the ground and...

Read Kathleen Flinn's posts on the Penguin Blog. This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle...