Reference/Techniques

The Fundamental Techniques of Classic Pastry Arts

by Judith Choate

Cooking Under Pressure

by Lorna Sass

The Competent Cook

by LAUREN BRAUN COSTELLO

The Dumpling

by Wai Hon Chu

Slow Cooker Comfort Food

by Judith Finlayson

Good Eats

by Alton Brown

Baking

by James Peterson

The Culinary Institute of America® Cookbook

by The Culinary Institute Of America

Gourmet Today

by Ruth Reichl

Taste of Home®: Casseroles, Slow Cooker & Soups

by the Taste of Home Magazine Editors

Martha Stewart's Cooking School

by Martha Stewart

Fix-It and Forget-It® Big Cookbook

by Phyllis Pellman Good

Bobby Flay's Grill It!

by Bobby Flay

Slow Cooker: The Best Cookbook Ever

by Diane Phillips

Canning & Preserving For Dummies®

by Amelia Jeanroy