Showing 1–9 of 25 results

Garde Manger: The Art and Craft of the Cold Kitchen

2,661.60
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The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation

The Art of Cooking with Vegetables

2,638.80
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Not Returnable The Art of Cooking with Vegetables Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. Ranging through the year, the recipes include: Asparagus, pear, lemon, and sorrel in April and May Peas, pink grapefruit, almond, and thyme in July and August Beetroot, blackberry, sage, and lavender in September and October Red potatoes, red chicory, sage, lemon, and nutmeg in December and January. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients.
Why You Choose Grozzbuy

Why You Choose Grozzbuy

Baking and Pastry: Mastering the Art and Craft

1,798.80
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Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs and revised, up-to-date information on creating spectacular pastries, desserts, and bread. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.

Advanced Practical Cookery, 4th edition: A Textbook for Education and Industry by John Campbel

1,494.38
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Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees. Now in paperback and with specially commissioned full-color photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips, and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

Herb and Spices The Cook’s Reference

1,439.40
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The essential companion for every creative cook *NOTE THIS IS E-BOOK AND ONCE PURCHASED WILL BE EMAILED YOU THE DOWNLOADABLE LINK. BECAUSE OF THE HUGE FILE SIZE WE CANNOT UPLOAD THE FILE ON THIS WEBSITE.   With global herbs, spice, and seasonings now widely available, cooking has never been more varied. Add exciting and exotic new flavors to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you. With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs, and flavor-packed sauces this is the comprehensive reference for cooks of any skill level. This updated edition comes with 25 brand new recipes, plus a completely updated guide to include all international herbs and spices available now. Experiment with flavor and explore exotic cuisines with Herbs & Spices as your essential companion.

Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home

1,254.00
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Baking Artisan Bread provides an unintimidating, formula-based approach to baking bread at home. With step-by-step, photo-illustrated instructions, chef Ciril Hitz shows you how with just 10 formulas you can create more than 30 different breads. After a full exploration of the ingredients, equipment, and techniques of bread baking, move confidently into the kitchen to bake a range of bread types with easy-to-follow recipes for these doughs:
  • Baguette
  • Ciabatta
  • Whole Wheat
  • Pane Francese
  • Pizza
  • Bagel
  • Pain de Mie
  • Challah
  • Brioche
  • Croissant
Once you’ve mastered these staples, expand your repertoire with variations on each formula. Baguette dough yields a bouquet of breadsticks, buttery brioche becomes an elegant fruit Danish, challah transforms into delicately flavored orange aniseed wheels, and so on—deliciously. Baking bread is fun, but the fruits of the labor are often copious. Ciril comes to the rescue with some basic recipes that include bread as a main ingredient, including bread crumbscroutonsbagel chipsFrench toast, and bread pudding. A second set of extras includes formulas to help make your bread creations sing, with washes and glazes as well as ideas for sweet and savory embellishments to guide your culinary creativity. With simple ingredients and most of the equipment needed already in the kitchen, you’ll be filling your home with the heavenly aroma of baking bread in no time!

New Concise Larousse Gastronomic: The Culinary Classic Revised

1,199.40
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*NOTE THIS BOOK IS THE E-BOOK , BECAUSE OF THE MASSIVE FILE SIZE, WE CANNOT UPLOAD ON THIS WEBSITE BUT ONCE PURCHASED WE WILL SEND YOU A DOWNLOADABLE LINK IN YOUR REGISTERED EMAIL. Larousse Gastronomique, the world's classic culinary reference book, is known worldwide for its authoritative and comprehensive collection of recipes. Originally created by Prosper Montagné and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook and serious gastronome alike.Without the exaggeration and extravagant distractions of many of today's cookery titles, New Concise Larousse Gastronomique contains recipes, tips, cooking styles, and origins for almost every dish in history. Developments in appliances, nutrition, and culinary knowledge are all included. Packed with fascinating and tips, this concise edition remains faithful to Prosper Montagné's original ideal: that a culinary panorama of the present day and a history of gastronomy could be created as a single work of reference.

Practical Cookery 11/E

1,078.80
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Not Returnable Practical Cookery 11/E The purpose of this book is to provide a sound foundation of professional cookery for all levels of students of catering. The following points are important: • to develop a professional attitude and appearance, acquire skills and behave in a professional manner; To develop knowledge and understanding of all commodities regarding cost, quality and use
Why You Choose Grozzbuy

Why You Choose Grozzbuy

Chocolate by Antonio Bachour: Print Replica

838.80
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Chocolate is the third collaboration between celebrated Pastry Chef Antonio Bachour and renowned food-photographer Battman. This book includes ful-color photographs and recipes for Entremets, Petit Gateaux, Verrine, Tarts, Bonbons, and lovely Chocolate Plated Desserts. Chef Bachour shows you his most impressive and delicious preparation and presentation methods for all manner of chocolate desserts. Foreword by Chef Luciana Bianchi, Photography by Battman