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indigoBooksFood and Drink


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Greg Malouf is widely admired as one of Australia's most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. 'Arabesque',…

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In the second sentence of Don Quixote , Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional squab on Sundays.”…

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Het grote kookhandboek van Hotelschool Ter Duinen Koken biedt alle basiskennis voor studenten, professionele chefs, amateurchefs en hobbykoks die zich willen professionaliseren in de technieken van het koken. Koken omvat een uitgebreide vaktermenlijst, alle…

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No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and…

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First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

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Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. Elizabeth David listed it among the books every serious cook should possess. This new edition features a completely updated and…

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Dieses reichhaltig bebilderte Buch führt den Leser systematisch und kurzweilig in die Welt der Weine ein. Wie lassen sich Art und Qualität der zahlreichen Sorten erkennen, ob rot oder weiß, ob trocken, lieblich oder edelsüß? Und wie sind die Eigenschaften eines…

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The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional…

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Das Buch beinhaltet 50 leckere Rezepte, welche größtenteils auf "High carb low fat"- Basis sind. Es sind auch vereinzelt Rezepte dabei, die weniger Kohlenhydrate enthalten, aber euch ein unbeschreibliches Geschmackserlebnis bereiten werden. Mit dieser Vielfalt an…

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A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to…

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From corn flakes to pancakes , Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are…

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