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Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own ...
Green is the new black. With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially at ...
A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another ...
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 ...
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 ...
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 ...
Whether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make ...
Use sous vide to cook absolutely anything!
If you own a sous vide machine, chances are you've tried it out by cooking burgers, steak ...
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 ...
'the best food reference work ever to appear in the English language ... read it and be dazzled'Bee Wilson, New StatesmanFirst published in 1999, the ...
Sous vide cooking is the latest trend in home kitchens. Because of their cost and size, sous vide cooking devices were once found only in ...
Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of ...
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner ...
