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The New Japanese Cookbook: From Kyoto to Tokyo Discover Delicious Japanese Cooking with Easy Japanese Recipes
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- Come take a journey with us into the delights of easy cooking.
- The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.
- In this book, we focus on Japanese cooking. The New Japanese Cookbook is a complete set of simple but very unique Japanese recipes.
- You will find that even though the recipes are simple, the tastes are quite amazing.
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The Cook’s Book: Techniques and Tips From the World’s Master Chefs
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The Complete Cookie Cookbook: 155 Cookie Recipes to Bake at Home, with Love!
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Why You Choose Grozzbuy
Vegetarian Stir Fry Cookbook: A Stir Fry Cookbook Filled with 50 Delicious Vegetarian Stir Fry Recipes (2nd Edition)
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Why You Choose Grozzbuy
The 50 Flavors of Butter: Learn The Chef’s Culinary Secrets of Butter
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Why You Choose Grozzbuy
Paella Cookbook: Taste Classic Spanish Cuisine at Home with Delicious Paella Recipes (2nd Edition)
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Atul’s Curries of the World
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500 Cookies: The Only Cookie Compendium You’ll Ever Need
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Chinese Cookbook: 50 Authentic Chinese Food Recipes (International Cookbook Book 1)
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Practical Cookery 11/E
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The Art of Cooking with Vegetables
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Why You Choose Grozzbuy
Garde Manger: The Art and Craft of the Cold Kitchen
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
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
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
Baking and Pastry: Mastering the Art and Craft
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.
Bachour The Baker – Downloadable book.
'BEST PASTRY CHEF IN THE WORLD' Pastry Competition in Millan 2018. Bachour the Baker is an indispensable pastry & dessert recipe book from world-renowned pastry chef Antonio Bachour. Learn how to make professional-quality laminated dough by following the illustrated step-by-step instructions. Puff pastry, croissants, brioche, cookies, and more! Intended as a reference guide for the professional baker, this book is a treasure trove of pastry possibilities
Chocolate by Antonio Bachour: Print Replica
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
Mediterranean Cuisine (Berryland Cookbooks) by Anita Shan (Author)
Materclass by wolfgang puck , Guidebook
Wolfgang Puck was born in Sankt Veit an der Glan, Austria.
His culinary training began at age 14 in the kitchen of an
Austrian hotel. He then went to France, where he spent his
early culinary years working in some of the most esteemed
restaurants, including the Michelin starred L’Oustau de
Baumanière in Provence. Wolfgang left Europe at 24 years old
and quickly gained the recognition of American diners and critics
alike. Wolfgang opened his first restaurant, Spago, in 1982 in
Los Angeles, California, where he focused on California-based
cuisine. Spago won the prestigious James Beard Foundation
award for Outstanding Restaurant in 1994, and was awarded two
Michelin stars, one in 2008 and another in 2009. Wolfgang’s
restaurant CUT in Beverly Hills was also awarded a Michelin star,
in 2007. CUT at Marina Bay Sands, Singapore, was awarded a
Michelin star in 2016