Mediterranean Cuisine (Berryland Cookbooks) by Anita Shan (Author)

300.00
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  • NOTE THIS BOOK IS DOWNLOADABLE PRODUCT. THE LINK WILL BE SENT UPON THE RECEIVE OF PAYMENT. KINDLY MENTION YOUR EMAIL ADDRESS.

Artisan Bread Recipes For Beginner: A Complete Cookbook to Making Simple by Wesley Munn (Author)

478.80
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Making bread at home is a relaxing and entertaining activity in return; you will enjoy freshly baked homemade bread. Homemade bread, contrary to popular belief, is not difficult to make, but it does take time.Baking bread by yourself will make you enjoy good fresh bread. Remember that you can freeze the bread that you have leftover to eat it another day, you will only have to heat it for a few minutes in the oven and it will be ready. If you're ever wondering about the ingredients needed to bake perfect bread and the tips and tricks to bake a sweet and delicious bread, everything is contained right here in this book. There's so much about artisan bread; it is simple to prepare but could also be complex without the right guidance. This book will guide you on how to bake different types of bread at home; this will ensure you don't make a mess of the baking process. This guide has been simplified and is readable for newbies and those already into baking.

Bachour The Baker – Downloadable book.

718.80
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'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

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

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

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.

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