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Every question answered to perfect your cooking
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep ...
Celebrating chicken's central place in the world's culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia ...
Originally created by Prosper Montagne in 1938, the "Larousse Gastronomique" is the world's classic culinary reference book, known for its authoritative and comprehensive collection ...
Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends.
Break new ground ...
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores ...
'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal
'A fascinating, thought provoking, palette-teasing read for anyone interested ...
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.
An informative, illustrated guide to food, cooking, and ...
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving ...
Haute Cuisine at the Hangar-7 The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional ...
Featuring over 100 recipes, Cooking with Truffles- A Chef's Guide is the perfect primer to use truffles in so many creative recipes.
The perfect ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen ...
Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andr Simon ...
The acclaimed La Cuisine de Reference is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique ...
Every time you cook, you're trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make ...
