Practical Cookery 11/E ₹2,248.50Original price was: ₹2,248.50.₹1,078.80Current price is: ₹1,078.80.
The Art of Cooking with Vegetables
₹4,948.50Original price was: ₹4,948.50.₹2,638.80Current price is: ₹2,638.80.
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.
Alain Passard is a chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L’Arpège is widely acknowledged as one of the world’s great restaurants, while its visionary owner has inspired a new generation of chefs.
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This is a downloadable book and the book is huge in file size so we cannot upload to the website, Book link will be sent separately once you finish with the check-out process. We will send the link to the register email address at the time of check out.
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Its outer body is made of high-grade virgin plastic and 18/8 quality stainless steel made of the inner body.
Insulated medium layer made of high-quality puff
Casserole retains the taste and temperature of food stored for hours
Quality of food category; Elegant look; Good options for gifting purpose
Stylishly designed, this set of three casseroles will enhance your dining table and make the mealtime fun and exciting; Color: Pink, Material: Plastic; Package included: 3 - Casserole (600 + 1000 + 1500 ml)
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Using this book will give anyone the ability to cook with compound butter. The chapters within the book are broken into food categories which are suggestions on using a particular type of butter. However, any butter in the book can be used for any dish that lets the imagination go wild.
Avoid the use of abrasive scrubbers and washing powders.
100 percent food category and airtight
Odorless and dishwasher safe
Freezer & Microwave Safe
BPA Free
Durable and stylish
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Cheaper prices than your local medical supermarket, great cashback offers to top it off.
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Every effort is made to maintain the accuracy of all information. However, actual product packaging and materials may contain more and/or different information. It is recommended not to rely on the information presented solely.
A must-have in your kitchen is an appealing pack of three towels with softness and high absorption quality.
Easily washable, these lightweight towels dry hands quickly and thoroughly, offering unparalleled comfort.
100% cotton
Clean your kitchen clean and thoroughly
High Water Abortion
Size: 33 cm x 48 cm
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Composed of salicylic acid, benzoic acid, and boric acid
For external use only
Ingredients- Salicylic Acid, benzoic acid, and Boric Acid
How To Use –To heal Ringworm, Itches, Scabies & Cracked Heels. Apply the infected areas, Leave for 5 to 10 mins to heal.
Salical Strong Ointment that cures ringworm, itches, scabies, and cracked heels. It contains salicylic acid, benzoic acid, and boric acid with a base of white petroleum jelly. Salical Ointment is an ointment based on extracts of calendula and starch, and very moisturizing emollient, with the addition of factors that favor the peeling skin, making it particularly useful on dry eczema or allergic dermatitis and is also very useful in dermatitis of infants, as well as promote the reduction of redness and itching. It also cures fissurarsi and nourishes the skin that is often thin and easy to break.
If you're looking for easy and delicious omelet recipes to try out, look no further! Inside this recipe book, you'll find a variety of delicious omelet recipes ranging in flavor to satisfy everyone! So, whether you're up for breakfast, brunch or eggs for dinner, there's something for every occasion. So, what are you waiting for? Go ahead and get cooking!
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)
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.
Why You Choose Grozzbuy
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,
The Complete Cookie Cookbook: 155 Cookie Recipes to Bake at Home, with Love!
“Cake Flour” is another kind of flour that is smoother than all-purpose
flour. It is great for making cake sponges and other tender & spongy
baked recipes.
“Pastry Flour” is another flour which works pretty much like cake
flour.
“Self-Rising Flour” is basically all-purpose flour mixed with baking
powder. To make your own, mix one teaspoon of baking powder for
each cup of flour.
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
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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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
Why You Choose Grozzbuy
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.
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.
The Cook's Book: Techniques and Tips From the World's Master Chefs
Superlative full-color photographs and step-by-step guidelines for more than 350 different cooking techniques highlight a luscious cookbook that provides more than 650 outstanding recipes that cover the meat, fish, poultry, vegetables, fruit, dairy, grains, pasta, and more, as well as a variety of exotic international specialties, and helpful tips from the world's finest chefs.
*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.
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