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indigoBooksFood and Drink


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Hardcover | French

$150.00

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Hardcover | French

$325.00 online

$650.00

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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…

Hardcover

$349.95

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Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and…

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The potato is one of the world's most important food crops. It produces more nutritious food from less land in a shorter time than any other major crop. Therefore advances in the production of new potato varieties will greatly contribute to the world's food…

Hardcover

$170.59 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…

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Attractively designed and extensively illustrated with color photographs, numerous recipes and formulas, line drawings, charts, and sidebars, this contemporary introduction to baking and pastry arts focuses on information that is relevant to today's…

Hardcover | French

$124.95

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Paperback

$164.23

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In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic…

Paperback

$114.95

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As every experienced restaurateur knows serving the public is a far cry from serving the public well. The Wine Manual is the first book of its kind in North America because it is written specifically for a person entering the hospitality field of wine service.…

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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and…

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Examines new analytical techniques to determine authenticity of "natural" fruit flavors, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavors. Reviews the conversion of flavorless precursors to intensely…

Hardcover | French

$142.95

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