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The Science of Good Food
WINNER Best Food Reference Book —International Association of Culinary Professionals Cookbook Awards, 2009
WINNER Best Food Literature Book —World Gourmand Cookbook Awards, 2008
WINNER Best Culinary Reference Book —Cordon D'Or Culinary Academy Awards, 2008
"...this admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking." —Publisher's Weekly
"...comprehensive guide to the whys and wherefores of cooking and eating." —Booklist
"Move over, Harold McGee - there's a new science book in town." —San Francisco Chronicle
"...demystifies the complexities of cooking." —NY Times Herald-Record
"...a must-read for any serious home chef." —LA Food Examiner
"Highly recommended." —Library Journal, starred review
"An important addition to every cookbook shelf. Good for any cook, no matter what level." —National Post
Il Viaggio di Vetri: A Culinary Journey
"Amateur chefs may have only dreamed of having a culinary journey like Vetri's, but with this book he has given them a reliable key to turning dream into reality." —Publisher's Weekly
"Few things are more anxiously anticipated than when a popular restaurant produces a cookbook...Il Viaggio di Vetri is the latest successful example."
—San Francisco Chronicle
Mastering the Grill
WINNER Best Barbecue Book in the World —World Gourmand Cookbook Awards, 2008
WINNER Best Barbecue Book in the USA —World Gourmand Cookbook Awards, 2007
"One of the Top 20 Food Books of 2007" --Leite's Culinaria
"A must-own grill book...simply a masterpiece." —Associated Press, 2007
"One monster of a tome on all things involving food and flames." —MSN.ca
"The big book of the season...a virtual school for the authors' particular kind of high-level inventive barbecue." —Los Angeles Times, 2007
The Food Substitutions Bible
WINNER Best Food Reference Book 2006 —International Association of Culinary Professionals
"A terrific resource...an instant must-have reference in my kitchen, and I know of nothing like it. —Ventura County Star, 2005
"Well-researched, well-tested reference book...The guy is seriously detailed-oriented...endlessly useful." —Neptune Asbury Park Press, 2005
"A must-have for the serious cook. All charts, no recipes and no prose. Useful when you need it." —Pittsburgh Post-Gazette, 2005
"Full of very practical information...A must for the inquisitive cook." —Peterborough Examiner, 2005
"This would be handy reference for any cook to keep on the bookshelf." —Los Angeles Daily News, 2005
"This is the hands-down best [guide] I have ever found... you need this book." —Lewisboro Ledger, 2005
"625 pages of highly useful information... If you've got questions, Joachim's got answers. Highly recommended." —Restaurant Hospitality, 2005
"A blessing to cooks all over... 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable." —Birmingham News, 2005
The Tailgater's Cookbook
"Joachim...steps it up a notch with this slim yet comprehensive guide to cooking on asphalt...the recipes are certainly inviting, [but] it's the tailgate-specific advice that makes this book a champ." —Publishers Weekly, 2005
A Man, A Can, A Plan
"Dude, this cookbook is for you." —Detroit Free Press, 2002
"This cookbook makes meals guys would love," —Philadelphia Daily News, 2002.
"A foolproof, not to mention spill-proof, guide to manly success in the kitchen," —Sunday Star-Ledger, 2002
A Man, A Can, A Grill
"...geared toward the busy good ol' boy craving a manly meal." —Publishers Weekly, 2003
A Man, A Can, A Microwave
"...there's a nice sense of fun in this cookbook, and a few decent ideas to boot...this might make a great gift for the newly independent frat guy or confirmed bachelor..." —Publishers Weekly, 2004
Brilliant Food Tips and Cooking Tricks
"Do you want to cook like a pro? Then Brilliant Food Tips and Cooking Tricks is your answer. This exhaustively researched, masterfully organized book will help you be a faster, smarter, better cook. And isn't that what we all want? —Pam Anderson, USA Weekend columnist and author of How to Cook without a Book and The Perfect Recipe.
"Move over Joy of Cooking. Make way for Brilliant Food Tips and Cooking Tricks. There's enough culinary wisdom and savvy food tips packed into this book to keep you cooking and eating well for a lifetime." —Steven Raichlen, author of the award-winning Barbecue Bible, How to Grill, and Healthy Latin Cooking
"Here, finally, is a great reference book for novice and experienced cooks alike. The A-Z arrangement and accurate cross-referencing make it easy to find all the information you need—especially when another cookbook gives incomplete or unclear instructions. Brilliant Food Tips and Cooking Tricks is destined to become a classic." —Nick Malgieri, author of Chocolate and Cookies Unlimited
"This compendium of cooking techniques, ingredient facts and smart tips is comprehensive...Joachim, who makes frequent TV appearances, should bring some name recognition to this title." —Publishers Weekly, 2001
"...an encyclopedic range of simple and sound advice." —Booklist, 2001
Fresh Choices
"Fresh Choices is a breath of fresh air! Finally, there is a clear explanation of the connection between the choices you and I make about the food we eat and the farmers who are growing it for us. Food grown by family farmers is a good choice and David Joachim and Rochelle Davis provide some great recipes and easy solutions for finding fresh, healthy food to feed your family." —Willie Nelson, president and founder, Farm Aid
"This outstanding work by David Joachim and Rochelle Davis is timely and long overdue. If only I had this book as my guide in navigating the twists and turns of obtaining the fresh, local, and humane foods that I can now confidently serve to our guests at the White Dog, I would have a lot fewer gray hairs." —Kevin von Klause, executive chef/partner, White Dog Café, Philadelphia
Prevention's The Healthy Cook
"Any cook will find useful information here. Highly recommended." —Library Journal, 1997
"...a wealth of culinary as well as nutritional information" —Booklist, 1997
"This is a very special resource for those who need both change and enjoyment. The scope of information is wide enough to satisfy and accurate enough to provide real solutions." —Graham Kerr, cookbook author, television personality, and culinary consultant
"This is a book everyone should have. It has good, solid information, easy-to-follow recipes and all the basics for a healthful kitchen." —Marie Simmons, author of Fresh & Fast and columnist for Bon Appetit magazine
"Along with being a wonderful cookbook filled with valuable nutrition information, The Healthy Cook is also a complete compendium on techniques and a great buying guide for foods of every description." —Jeanne Jones, Cook it Light syndicated columnist and author
"Helpful, down-to-earth and comprehensive—this book is a boon to health-conscious cooks everywhere." —Nancy Baggett, author of Skinny Italian Cooking and The All-American Cookie Book, among others
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