Materclass by wolfgang puck , Guidebook

270.54
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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

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.