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Paperback | French

|August 3, 2016

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Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material…

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Twenty years ago, the King Arthur Flour Company celebrated its 200th anniversary—and its rich legacy of baking mastery—by publishing its very first cookbook, a complete guide to the baking arts as only King Arthur can do it. Now a classic, this…
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|October 1, 2008

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A richly detailed examination of Belgian beer and brewing. Michael Jackson's extraordinary passion for Belgian beer shines through in every aspect of this engaging work, from the personal stories of the people behind the beers to the careful descriptions of…
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|This title releases June 13, 2017

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A lot of people out there are starting to hear about the ketogenic diet but aren’t sure what all the fuss is about. Others have heard a lot but still don’t trust that it’s healthy. And still others have even tried it but found that it…
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|March 29, 2011

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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in…

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A two-volume master class in home cooking from the host of America's Test Kitchen -with surefire recipes for America's best-loved dishes and desserts, from fluffy biscuits and tangy barbecue to chocolate chip cookies and the perfect apple pie. Cook's…
Paperback | French

|October 21, 2015

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Paperback | French

|February 25, 2009

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Paperback

|April 19, 2007

$42.83 online

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'The food in THE KITCHEN DIARIESis simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I…

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|October 29, 2015

$40.72 online

$51.95

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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a…