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Materclass by wolfgang puck , Guidebook
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Chocolate by Antonio Bachour: Print Replica
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Mediterranean Cuisine (Berryland Cookbooks) by Anita Shan (Author)
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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
Paella Cookbook: Taste Classic Spanish Cuisine at Home with Delicious Paella Recipes (2nd Edition)
Paella Cookbook: Taste Classic Spanish Cuisine at Home with Delicious Paella Recipes (2nd Edition)
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. we focus on the Paella. The Paella Cookbook is a complete set of simple but very unique Paella recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
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The 50 Flavors of Butter: Learn The Chef’s Culinary Secrets of Butter
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by César Vega (Editor)
Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking
In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food.
“Where else can one have fun pondering the acoustics of crunchy foods or the texture of ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained
“Not only an in-depth study of many areas of food science but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne,
Chinese Cookbook: 50 Authentic Chinese Food Recipes (International Cookbook Book 1)
50 Chinese Food Recipes you’ll want to make Again And Again.
Forget takeout—you can make classic Chinese dishes at home, starting with this collection of recipes for beginner Chinese cooks.
Quick, fresh, hot, and endlessly interesting try our Chinese recipes and leave the takeaway behind. From 15-minute stir-fry recipes to noodle dishes, dumplings.
The New Japanese Cookbook: From Kyoto to Tokyo Discover Delicious Japanese Cooking with Easy Japanese Recipes
The New Japanese Cookbook: From Kyoto to Tokyo Discover Delicious Japanese Cooking with Easy Japanese Recipes
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500 Cookies: The Only Cookie Compendium You’ll Ever Need
500 Cookies: The Only Cookie Compendium You'll Ever Need
500 Cookies is a delicious gift book, chock full of recipes and basic techniques, information about equipment, ingredients, and even troubleshooting for the best cookies in the world! Complete with mouthwatering images and ideas for gift packaging and labeling, you'll
be inspired to create the crispest, chewiest, most delectable, and yes healthful treats to enjoy with your family or to give as gifts. This fascinating book contains a wide variety of recipes, including those for the classics, fun recipes for kids, sophisticated teatime recipes, and even wholesome, healthy options.
Atul’s Curries of the World
Atul's Curries of the World
This is a book for spice lovers of all cuisines. Atul explores curries of the world, looking to his native India, of course, but also to Asia and Africa, to the Americas, Europe, and even the UK. Curry remains one of the world's most popular dishes and Atul's collection of mouth-watering dishes does more than enough to convince us why.
Why You Choose Grozzbuy
Artisan Bread Recipes For Beginner: A Complete Cookbook to Making Simple by Wesley Munn (Author)
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.
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Practical Cookery 11/E
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
New Concise Larousse Gastronomic: The Culinary Classic Revised
*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.
Herb and Spices The Cook’s Reference
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.
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