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James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that…read more

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Since her James Beard Award-winning first book, Sunday Suppers at Lucques , Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the…read more

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Vital information for food and beverage managers charged with creating effective restaurant menus. A thoughtfully conceived food and beverage menu can boost restaurant revenues by more than 25% according to university research in the U.S., and a CBS report says restaurant menus and…read more

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Diventata famosa durante la Belle Époque, oggi meno usata, la cucina flambé in sala ristorante torna a presentarsi con tutto il suo fascino in questo piccolo e pratico manuale redatto da un professore di scuola alberghiera. Informazioni, consigli tecnici e una vasta scelta di ricette…read more

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A rare behind-the-scenes look at how Cleveland’s top toques entertain at homeHave you ever wondered what your favorite local chefs cook at home? What they prepare for their own family and friends? What they whip up when truly pressed for time? The secret’s finally out as In the Kitchen with…read more

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Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts:…read more

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and…read more

Kobo Edition (eBook) | Italian

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Aragoste e calamari, crostacei dalle carni prelibate particolarmente indicate per cene importanti e molluschi d'indiscusso stimolo alle fantasie del palato, formano tra loro in questa raccolta di ricette un binomio perfetto per appassionati di cucina.read more

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This eBook will teach you how to make a rich and creamy Cauliflower and Chese using a Roux/White Sauce. Great for beginners and experts in cooking.read more

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Five years ago, The Absolute Best Chefs of America Culinary Institute was given a challenge, a really big challenge! Create the absolutely most delicious, delectable, heavenly, luscious, mouthwatering, scrumptious, succulent, tasty and yummy Electric Skillet recipe ever! An Electric Skillet that,…read more

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. This book will place in you the following : An understanding what balanced diet really is. 2. Understanding the nutrients you need at every stage of your life; from cradle to gravel 3. You will learn how to get the most out of foods at every given time 4. It is an eye opener to how food or what…read more

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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen…read more