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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…
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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise…

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Un manuale simpatico ma ben strutturato e dettagliato, ricco di esempi pratici e consigli preziosi, pensato per chi vuole entrare nel business della ristorazione e non dispone di ingenti budget o di appoggi logistici importanti. Seguendo i suggerimenti di questo…
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Since the beginning of times, food and fire is what brought us all together. But as the human race evolved over time, our desire for unique culinary experiences grew to an insatiable intrigue to be transported to exotic places and enjoy a rich tapestry of taste.…

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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…
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Learning how to cook can open a whole new world for you. You’ll find yourself conversing with people you would not otherwise have known, and developing friends you might never have had. Being able to cook delicious and healthful meals and understanding the…

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Foods undergo deterioration of varying degrees in their sensory characteristics, nutritional value, safety, and aesthetic appeal. Most foods, from the time they are harvested, slaughtered, or manufactured, undergo progressive deterioration that, depending upon…

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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…

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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…

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How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are the shapes of bacteria? If you cannot answer these questions now, you should be able to when you have completed this subcourse, and you should also know the answers to many other…
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A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to…
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60 Recipes Brunch and Dinner Book Is something I would like to share with you. These are some of my family's favorite recipes that we have been enjoying for years. There are a lot new ideas for planning your family gatherings with these easy recipes. I spent…