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1. : Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
by: David Joachim

July 07, 2004
List Price: $21.95
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2. : The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques
by: David Joachim

September 03, 2005
List Price: $19.95
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3. : Cooking School Secrets For Real-World Cooks Cooking School Secrets For Real-World Cooks
by: Linda Carucci

May 19, 2005
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4. : 834 Kitchen Quick Tips: Techniques And Shortcuts for the Curious Cook 834 Kitchen Quick Tips: Techniques And Shortcuts for the Curious Cook
by: Cook's Illustrated Magazine

September 30, 2006
List Price: $16.95
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5. : Cookwise: The Secrets of Cooking Revealed Cookwise: The Secrets of Cooking Revealed
by: Shirley O. Corriher

August 21, 1997
List Price: $30.00
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6. : The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You
by: Sharon Tyler Herbst

August 06, 2002
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7. : How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know
by: Perla Meyers

September 23, 2005
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8. : On Food and Cooking: The Science and Lore of the Kitchen On Food and Cooking: The Science and Lore of the Kitchen
by: Harold McGee

November 16, 2004
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9. : What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
by: James Peterson

April 19, 2007
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10. : Chef's Secrets: Insider Techniques from Today's Culinary Masters Chef's Secrets: Insider Techniques from Today's Culinary Masters
from: Quirk Books
September 30, 2004
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