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indigoBooksFood and Drink

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Food and Drink
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The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since…
Hardcover

|September 1, 2007

$91.67 online

$103.00

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In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to…

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Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food.  From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever published-now packaged together in a luxurious slipcased boxed set,…
Hardcover

|February 4, 2013

$91.62 online

$102.95

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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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Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a…
Hardcover

|September 15, 2015

$121.48 online

$136.50

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SAKE: The History, Personal Stories and Craft of Japan's Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with…

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Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life – knowledge, skills set, traditions -- deemed vital to the survival of a…
Kobo ebook

|October 16, 2011

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$115.00

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In Vietnam during the long nineteenth century from the Tây S o n rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but…

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The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for…

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It is rare nowadays for a son to get the opportunity to spend time with his mother, especially when it is not a holiday or tragic event. The following recipes are the result of over two and a half years of arguments, fighting, aggravation, and love. While this…

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History students and Victorian enthusiasts looking for comprehensive information on dining practices of Victorian America will find this book a vital resource. Revealing the history of 19th-century dining, clothing, and etiquette, the volume includes sample menus…
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|June 16, 2012

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Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and…