CUL: Culinary Arts Program

In this collection of fresh and sunny recipes Kysar, a Maui native and popular food blogger, takes you into the homes, restaurants and farms of Hawai'i. She interweaves island history, regional knowledge, and the aloha spirit to explore the cultures that have influenced foods in Hawai'i over time.

From stone to steel -- The anatomy of a knife -- Your knife wardrobe -- Knife maintenance -- Safety and storage -- Cutting boards -- Basic knife techniques -- Preparing fruits and vegetables -- Fabricating poultry, meat, and fish.

Cooking with America's Team celebrates the gold medal winning team of American chefs at the 2004 Culinary Olympics. Featuring over 100 recipes complemented with full-color photography, Cooking with America's Team is the first cookbook of its kind to offer fool-proof, executable recipes-created by successful working chefs, many of whom are U.S.-certified master chefs-that appeal equally to professionals and cooking enthusiasts.

It will feature authentic recipes from 63 amazing food carts in 12 cities across the country: Atlanta, Austin, Washington D.C., Los Angeles, Minneapolis, Raleigh/Durham, Charlotte, New Orleans, New York, Portland, Philadelphia, and the San Francisco Bay area

From the fiery kimchi of Korea to the ceviche of Latin America, pickles are a global food. Throughout history humans have relied on pickling to preserve foods-- and add to their flavor. Davison explores their culinary history, and discusses pickle making and consumption, from ketchups and chutneys to sauerkraut.

Though it doesn't quite live up to the "ultimate reference on how cooking works" claim, Joachim and Schloss' encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like "citrus," "game," "juice," "roasting" and "sweeteners," allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge.

What I believe -- The way I cook -- Getting dirty -- Spring -- Summer -- Fall -- Winter -- Sides and sauces.