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Ad Hoc at Home
In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heartMore. |
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Alice Feiring - In Vino Veritas
Alice wrote The Battle for Love and Wine, and she travels the world's vineyards to keep the edge on her wine knowledge, especially about the organic, biodynamic, and natural wine movements.More. |
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Alice Waters and Chez Panisse
Small farmers have few better friends than Alice Waters, who is credited with instigating America’s culinary movement through her legendary restaurant Chez Panisse.More. |
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Almond-Crusted Catfish
This recipe was perfected in the kitchen of a real Viking customer. Join My Viking Kitchen and enjoy more recipes like this, plus cooking tips and special offers exclusively for owners of a Viking kitchen.More. |
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Antipasti: Fabulous Appetizers and Small Plates
As an appropriate reaction to our varied, fast-paced culture, Goldstein presents antipasti as the perfect food for entertaining or family sampling. Like the dishes themselves, the book is simple and elegant, stressing the sensual experience of food.More. |
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Barbecue Nation
Fred Thompson confesses that he hated to finish this book because he had so much fun traveling America by its backyards capturing the primal spirit and community of cooking food outside over fire.More. |
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Bouchon
This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork.More. |
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Bouchon Bakery
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture.More. |
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Bouchon Bakery by Thomas Keller
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes of all the French classics he fell in love with as a young chef apprenticing in Paris.More. |
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Chez Jacques: Traditions and Rituals of a Cook
"Of all the cookbooks that I have written, this is certainly the most personal," begins legendary French chef Jacques Pepin in the introduction to his gorgeous new book, a mixture of memoir and greatest hits.More. |
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Chez Pim
Chez Pim chronicles her globetrotting adventures – and misadventures – in the world of all things edible, from vibrant street-side fares in Asia to the refined world of Three Michelin Star restaurants in Europe.More. |
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Corporate Brochure
F60126 (1.06 MB)
Sold 125 to a carton.
"We introduced professional cooking to the home in 1987, and gourmets the world over rejoiced. So we added a rangetop. Then a dishwasher. A refrigerator. Even a gas grill and complete outdoor kitchen to go wi th it . Along the way, we created our own culture of creativity and innovation. Now we’re applying Viking perfection to new kitchen categories like cookware , cutlery, small appliances, and cabinetry. And we’re fulfilling the concept of the Viking Life with cooking schools, culinary events, and trips exploring authentic flavors around the world." More. |
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Culinary Trail
Come experience the best of Mississippi—all you need is your appetite and a great pair of shoes, as you travel the culinary trail!More. |
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Delta Bistro
Culinary art is like painting, the menu reflects creativity, and Delta Bistro paints each item with flavor as well as color.More. |
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Doe's Eat Place
Doe’s Eat Place tells the complicated story of Italian immigration, Delta foodways, and Mississippi social history.More. |
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eGullet
The eGullet Society for Culinary Arts & Letters is dedicated to increasing awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink.More. |
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Grape Radio
Grape radio features in-depth guest interviews with winemakers, vineyard owners, wine retail/wholesale leaders, restaurateurs, and sommeliers via podcasts.
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Grilling
I’ve never received more kudos for my grilling, nor felt more like a barbecue champ, than when I cooked from this book. -- Jamie KornegayMore. |
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Heat
A triumph of great food writing and full-submersion journalism — instructive, entertaining, naughty, and sometimes gossipy, but always interesting.More. |
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In Defense of Food
Perhaps the country’s most influential thinker on food, Pollan showed us how the food industry compromises our health and undermines the role of food in our community.More. |
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Leite's Culinaria
A comprehensive web site full of delicious recipes and artfully written food articles, Leite’s Culinaria offers hot food and dry wit.More. |
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Margarita Presidente
This recipe was perfected in the kitchen of a real Viking customer. Join My Viking Kitchen and enjoy more recipes like this, plus cooking tips and special offers exclusively for owners of a Viking kitchen.More. |
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Serious Eats
Focused on celebrating and sharing food enthusiasm, their unique combination of community and content brings together the distinctive voices of food bloggers, compelling video, and spirited conversations about all things food- and drink-related.More. |
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Slow Food USA
Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in essence, a food system that is good, clean, and fair.More. |
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Smoked Sausage
Smoked sausage hot off your C4 makes a great appetizer and leftovers are delicious when added to your favorite Jambalaya recipe.More. |
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Southern Belly: The Ultimate Food Lover's Companion to the South
Southern food guru Edge has traveled the back roads and side streets of cities and towns from East Texas to Virginia in search of the best and most storied chicken shacks, fish camps, burger joints and barbecue stands, and he presents them here with their glorious histories and, often, a recipe or two.More. |
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Southern Foodways Alliance
The Southern Foodways Alliance documents and celebrates the diverse food cultures of the American South. By preserving, promoting, and chronicling the region’s culinary standard bearers, the SFA honors chefs of all stripes and the dishes they serve.More. |
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Sustainable Table
Sustainable Table celebrates the sustainable food movement, educates consumers on food-related issues, and works to build community through food.More. |
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Texas Cake
This recipe was perfected in the kitchen of a real Viking customer. Join My Viking Kitchen and enjoy more recipes like this, plus cooking tips and special offers exclusively for owners of a Viking kitchen.More. |
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The Barbecue Oral History Project
Integral to an appreciation and understanding of the diverse food cultures of the American South is the collection and preservation of the stories behind the food. The Southern Foodways Alliance’s Oral History Initiative seeks to capture stories of Southerners who grow, create, serve, and consume food and drink.More. |
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The French Laundry Cookbook
The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.More. |
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The James Beard Foundation
Celebrating the country’s culinary artists, providing scholarships and educational opportunities, and serving as a resource for the industry, the JBF offers members the opportunity to enjoy the delights of fine dining.More. |
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The Omnivore's Dilemma
Anyone who eats would do well to consider the findings of Mr. Pollan, who is as much a philosopher as food writer. His book hooks you unexpectedly and opens your mind to some otherwise obscured aspects today’s food industry.More. |
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The Produce Bible
The increasing prevalence of local farmers’ markets has reawakened the food lover’s sense of seasonality in their fresh fruits and vegetables.More. |
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The Strong Buzz
The Strong Buzz is a blog for people who love food, who live for hot new restaurants, priceless dives, and old school classics alike, and who make it their business to keep their fingers on the pulse of New York City’s dynamic world of dining.More. |
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The Wine Anorak
One of the most interesting wine resources on the web for novices and long-term wine enthusiasts.More. |
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The Young Man & the Sea
Dave Pasternack, who has won the best chef in New York award from the James Beard Foundation, will change the way you think about fish. "Nobody knows more about fish, fishing, and fish cooking," says Mario Batali.More. |
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Under Pressure: Cooking Sous Vide
Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection — and they show the way in this collection of never-before-published recipes from his landmark restaurants — The French Laundry in Napa Valley and per se in New York.More. |
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Viking Delux Apron - Red, Blue, or Black
A necessity in any busy kitchen, our colorful but heavyweight 100% cotton apron features a double pocket along with adjustable neck and waist straps to ensure a comfortable fit for cooks of all sizes. Machine-wash. 27" x 34". More. |
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Viking Delux Oven Mitt - Red, Blue, or Black
Made from 100% cotton twill, this terry cloth lined oven mitt will give every cook confidence and comfort in the kitchen while the bright colors will provide a seasonal flair all year round. Machine-wash. 13" long.
Blue and Red Oven Mitts are currently on backorder. More. |
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Viking Delux Pot Holder - Red, Blue, or Black
A kitchen essential, this durable 100% cotton terry cloth lined potholder offers a secure, comfortable pocket grip while the colors will brighten your kitchen decor. Machine-wash. 9" x 9".
Red and Blue Pot Holders are currently on backorder. More. |
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Wine Review Online
Featuring an all-star cast of renowned and influential wine journalists from across the United States, this online publication delivers dynamic, entertaining opinion coupled with expert buying advice.More. |
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Wine Terroirs
Bertrand Celce, a French photographer and writer, showcases his thoughts on wine discovery, wine tasting, and vineyards in France.More. |
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