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Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…
Chocolate: Food of the Gods
Hardcover

|December 1, 1997

$148.84 online

$171.95

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Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's…
Modernist Cuisine : Art et science culinaire: Art et sciences culinaires

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La révolution de l'art culinaire est en marche. Tout comme les impressionnistes ont bouleversé des siècles de tradition, la cuisine moderniste est aujourd'hui en train de repousser les limites des arts culinaires. Des chefs novateurs dans des restaurants de…
Modernist Cuisine At Home French Edition
Hardcover | French

|October 8, 2012

$182.00

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The French edition. The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive…
Larousse gastronomique
Hardcover | French

|November 8, 2012

$139.95

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Advanced Professional Cooking, College Edition
Hardcover

|July 24, 1992

$119.66 online

$132.95

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Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which…
Wine Appreciation
Hardcover

|January 23, 1997

$115.77 online

$124.95

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Professional wine consultant Richard Vine offers an in-depth look into wines, wine making, wine varieties, wine appreciation, and wines throughout the world.
A Formulary of Candy Products
Hardcover

|June 30, 1998

$156.46 online

$177.50

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"This book brings together a remarkable number of industrial recipes for all types of confectionery. In its second edition, this book takes over where Skuse's Complete Confectioner left off after a hundred years of providing detailed recipes for the chocolate…
Catering Handbook
Other Format

$109.77 online

$111.95

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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs,…
Professional Table Service
Hardcover

|January 22, 2002

$119.95

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Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.
Cooking for Fifty: The Complete Reference and Cookbook
Paperback

|May 3, 1993

$155.82 online

$159.95

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A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as…
PHILIPPE ROCHAT FLAVEURS
Hardcover | French

|January 15, 2004

$114.95

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