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indigoBooksFood and Drink


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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to…

Ripailles

by Stéphane Reynaud

|November 7, 2007

Kobo ebook | French

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Un véritable tour des régions françaises dans l’assiette ! Le meilleur de la cuisine française revu et corrigé par son plus grand connaisseur… On y (re)découvrira : les bouchons, les mâchons, les bistrots, le kig a farz, le foie gras… Mais aussi pour compléter le…

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All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often…

Comme au resto

by Trish Deseine

|November 4, 2009

Kobo ebook | French

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Sélection de recettes pour ceux qui souhaitent réaliser à la maison les petits plats que l'on peut déguster dans les restaurants. Inutile de réserver au restaurant une table pour 6. Maintenant ; c'est vous le chef ! Voici une collection de recettes – very simple…

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A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have…

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Avec ses dégustations du fabuleux 2010, millésime de garde, dans les appellations communales du Bordelais, la 29e édition du Guide Hachette des Vins devrait être particulièrement attendue des amateurs. 40 000 vins ont été dégustés à l'aveugle par des jurys…

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Manger dans un "chinois" ! À Paris, à Montréal, à New York, on a tous mangé chinois... À moins que ce ne fût thaï, ou vietnamien, ou cambodgien, on ne sait plus... Chaque fois, ce fût une expérience différente. Les communautés asiatiques ont l'art d'adapter leurs…

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The primary text since 1997 for scores of universities and winemakers in a dozen countries Concepts in Wine Chemistry by physical chemist and winemaker Yair Margalit is now totally revised and updated making it in editor James Crumb's Ph.D. words "the broadest…

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers…

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First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before…

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In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from…

Petits gâteaux

by Chihiro Masui

|November 2, 2011

Kobo ebook | French

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Frédéric Anton, chef étoilé du restaurant Le Pré Catelan et juré vedette de l'émission MasterChef sur TF1, livre ici plus de 100 recettes de petits gâteaux : sablés, tuiles, macarons, muffins, cupcakes, cookies, meringues… prennent forme sous ses doigts et ceux…