The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for th

Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating prof

In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In ad

A cookbook based on the author's fondness of geek culture and baking.

Over 2,200 Jokes from America’s favorite live radio show A treasury of hilarity from Garrison Keillor and the cast of public radio’s A Prairie Home Companio