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indigoBooksFood and Drink


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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and…

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Ian Thorpe has long been known for his incredible swimming achievements. Less well-known is that he loves to cook. But Ian has learnt through years of competition that he cant just eat anything and achieve the elite level success that he has become known for.…

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An extraordinarily photographed culinary travel book featuring profiles of the stewards of the world's traditional foodways—farming, fishing, and herding methods—along with 40 recipes. Journalist Shane Mitchell and photographer James Fisher have traveled the…

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From the day Tom Aikens burst on to the restaurant scene he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most talented chefs cooking today. Now comes this stylish and…

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Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: Outdoor grilling and traditional slow cooking Restaurant and home cooking International forms…

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Keittiösurffarin herkulliset ruokaohjeet -kirjaan on kerätty jo yli 12 vuoden ajan parhaimpia reseptejä niin arkeen kuin juhlaankin. Muutamia parhaimpia suosikkejani on mm: - Jack's salaattikasitke - maailman parhain salaattikastike - Jaanan kinkkusalaatti -…

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Following on the success of her books on Brunello di Montalcino, renowned author and wine critic Kerin O’Keefe takes readers on a historic and in-depth journey to discover Barolo and Barbaresco, two of Italy’s most fascinating and storied wines. In this…

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A dazzling celebration of the art and craft of baking In Baking Style, the award-winning author of Baking by Flavor and ChocolateChocolate, presents what has fascinated her during a lifetime of baking. In 100 essays and more than 200 recipes, along with 166…

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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati -pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its…

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From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New…

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An encyclopedic collection of vegetarian recipes from Italy—learn how to make all of the classic dishes without meat “Even though man can draw all he needs in the way of nourishment from a mere handful of seeds and fruit, he must not give up a proper meal.”…

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De grootste chefs van België in de gastronomieklepper van het jaar In De chefs van België maakt u kennis met de meest invloedrijke Belgische chefs van het moment. Meer dan 30 chefs vertellen hier openhartig over hun culinaire ideeën en geven hun visie op de…