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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…

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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. This authoritative reference book covers 250 core…

Dali, Diners de Gala

by Collectif

|February 28, 2016

Hardcover | French

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• A journey along the 18 most renowned distilleries of Scotland by acknowledged whisky connoisseur Bob Minnekeer • Includes glorious photographs by Andrew Verschetze Whisky buff Bob Minnekeer travels through Scotland and visits the 18 most…
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As a follow-up to his spectacular Patisserie, master pastry chef Christophe Felder presents Gâteaux , a beautifully illustrated guide to executing perfect cakes, from delightful small bites to showstopping centerpieces.   Classic French pastry…

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Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars Chefs worldwide have been influenced by his innovative culinary approach Includes recipes spanning the entire course of his…
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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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Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This…
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Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced locally. He was told by the head chef at his first…

The Treasures Of Champagne

by Tom Bruce-gardyne

|This title releases February 15, 2017

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For connoisseur and newcomer alike, The Treasures of Champagne celebrates this remarkable liquid by exploring how champagne has become so deeply embedded in the world's consciousness. Divided into four parts, the first section looks at the process of making…

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In today's increasingly multicultural world, consumers are becoming more and more knowledgeable and adventurous about cooking and eating. Foods that would once have been considered "ethnic," like salsa, sushi, and even olive oil, are now commonplace in every…
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The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with…