Reference/Technical->IACP Cookbook Award

The Science of Good Food: The Ultimate Reference on How Cooking Works

On Food and Cooking: The Science and Lore of the Kitchen

The Oxford Companion to the Wines of North America

The Spice and Herb Bible

The Spice and Herb Bible

Ingredient: Unveiling the Essential Elements of Food

The Fundamental Techniques of Classic Pastry Arts

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto (The Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techniques Book)

The Spice and Herb Bible

Butchering Poultry, Rabbits, Sheep, Pigs, and Goats: The Comprehensive Photographic Guide to Slaughtering and Butchering

The Oxford Companion to Food

Tacopedia: The Taco Encyclopedia

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History

Food Styling: The Art of Preparing Food for the Camera

Vegetables From Amaranth to Zucchini The Essential Reference: 500 Recipes 275 Photographs

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

The Science of Good Food: The Ultimate Reference on How Cooking Works

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

The Science of Good Food: The Ultimate Reference on How Cooking Works

Modernist Cuisine at Home

On Food and Cooking: The Science and Lore of the Kitchen