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indigoBooksFood and Drink


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Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides…

Pierre Hermé: Chocolate: Chocolate

by Pierre Hermé

|This title releases November 1, 2016

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Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine,…

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From the expert behind the top-rated resource ChampagneGuide.net comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. Champagne is one of…

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The ultimate bar book, from Hennessy, the world’s finest cognac producer, is lavishly illustrated. In 1765, Irish aristocrat Richard Hennessy, who had been serving in the French forces, founded an eaux-de-vie trading business in Cognac. Hennessy was soon…

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Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and…

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A gorgeous follow-up to Quay , this high end leatherette book celebrating one of the top restaurants in Australia is slipcased in a hardcover textured and embellished case While there is a layered complexity to world-renowned chef Peter Gilmore's…

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Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world?s most sophisticated culinary traditions. The ties, in fact, are age-old. From Persia to Napa: Wine at the Persian Table (Mage; $50; 264…

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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs…

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The first encyclopedia of Italian cuisine. Illustrated with 4,000 stunning photographs and featuring more than 140 recipes. Italian cooking now has a book worthy of its place at the head of the culinary table. A gorgeous and comprehensive reference guide and…

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Completely revised and updated by Evelyn's daughter and with color photos added, this truly encyclopedic classic is still the culinary bible of Jewish cuisine   Packed with mouthwatering ideas for both family meals and those special occasions when…

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Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry,…

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Dictionary of Nutrition and Food Technology: Fifth Edition defines technical terms, jargons, and abbreviations used in the field of nutrition and food technology. The guide contains over 250 new terms included, 350 terms revised, and obsolete terms retained as…