Best Sellers in Professional Kitchen

Don’t Panic – Dinner’s in the Freezer by Susie Martinez, Bonnie Garcia, and Vanda Howell is a great cookbook that shows you how to prepare delicious meals ahead of time. This cookbook is perfect for your busy lifestyle. Overcrowded schedules make traditional cooking methods impossible for many families. The result is poor nutrition and limited budgets due to resorting to fast food or prepared meals. This book offers simple, affordable alternatives, with dozens of recipes that can be prepared and then frozen for future use. Get helpful tips for planning, organizing, and shopping for meals, as well as ways to freeze and reheat prepared foods.

Don’t Panic – More Dinner’s in the Freezer from the same authors is a second helping of tasty meals you can make ahead of time. This book will fit perfectly into your hectic lifestyle. While traditional methods often become obsolete in your busy schedule, this book can help you make nutrition go hand in hand with cheap cooking. Avoid resorting to fast food or commercially prepared foods. This book offers simpler, cheaper recipes than its prequel and offers tips for planning, organizing, and shopping for meals.

The Flavor Bible by Karen Page and Andrew Dornenburg is the essential guide to culinary creativity based on the wisdom of America’s most imaginative chefs. This book shows that good cooking goes beyond simply following the steps of a recipe. It requires knowledge of how to season ingredients to get the best possible flavor out of them. Drawing on the experience of dozens of other chefs at the nation’s best restaurants, Page and Dornenburg present an essential guide to creating deliciousness in any dish. Readers will learn how to be more intuitive in the kitchen, experiment with temperature and texture, and balance the sensual and emotional elements of a meal.

Bobby Flay’s Throwdown by Bobby Flay, Stephanie Banyas and Miriam Garron features over 100 recipes from Food Network’s Ultimate Cooking Challenge. Every week on his reality television show, celebrity chef Bobby Flay goes head-to-head with chefs who have bid to master an iconic dish like chicken wings or sticky buns. In his first cookbook collaboration with the Food Network, Bobby shares his recipes from his popular show. Both Bobby’s recipe and his challenger’s recipe are included. Try both dishes to choose your favorite or challenge your friends and family to a battle of your own. Jonathan Dixon’s Beaten, Seared, and Sauced is about his experience becoming a chef at the Culinary Institute of America. Many people dream of leaving their old lives behind, enrolling in cooking school and becoming a chef, but the difference between dream and reality can be huge.

This book gives readers a first-hand experience of what it was like to be a full-time student facing all the challenges of this legendary course. Dixon signed up for the CIA on a scholarship to pursue his passion for cooking at the age of 38. This book recounts the hilarious and harrowing stories of life at the CIA as he and his companions navigate the institution’s many rules and customs. This is a fascinating first-person view of America’s most famous culinary institution.