Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu.

"In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique"-- Kluger believes there's more to mastering cooking than just following directions. Each recipe in his book includes a tip, technique or component that can have a life of its own beyond the dish. Readers will learn how to swap out sauces, repurpose ingredients, or balance flavors like the experts do. -- adapted from...

"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well,...

"The ultimate guide to live-fire cooking and smoking at home, with recipes that will have you grilling up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue"--

"Whether home is a small apartment, a tiny house or RV, a boat, or a college dorm room, chef Annie Mahle shares her small-space cooking strategies and 50 of her favorite recipes"-- Making marvelous meals in a small kitchen can be easier than you think. You just need a well-organized space, a little creativity, and recipes that don't require specialized equipment, big appliances, or lots of dishes. Mahle's recipes will help you see the big possibilities...

Howard shares her tips and tricks for making basic food taste fantastic. Her culinary accessories-- spiced nuts, fruit preserves, spicy pickled tomatoes and more-- will brighten, deepen, and define your food. More than half of the dishes are vegetarian, gluten-free, or both. The ingredients are easy to find, and the recipes are super-quick meals to lean on when you're limping toward dinner. -- adapted from front flap.

"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other:...

Not a cookbook, but a way to organize your kitchen-- and everything in it-- so that it will work for you. Adachi teaches you to apply a five-step process-- prioritize, essentialize, organize, personalize and systemize-- so that you can turn your hardest-working room into your favorite one, too. .-- adapted from back cover "Learn to love your kitchen by making it work for you with this practical guidebook from the New York Times bestselling author...