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Under Pressure: Cooking Sous Vide

by Thomas Keller

|This title releases October 25, 2016

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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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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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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.

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This Book is going to show you the fast handy ways of cooking small and convenient snacks to wine, beer or other strong drinks made on a base of some traditions of Swiss cuisine in Alpina style.   Initially, the name Tapas (tapa-the lid) comes from Spanish…

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Pour la première fois, 24 jeunes chefs consacrés par Gault & Millau " jeunes talents de l'année " dévoilent leurs recettes pour un tour de France créatif et gourmand. 72 recettes à partager avant de pousser la porte de leur maison afin qu'ils vous présentent…

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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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In this book you will discover 4 cheese recipes, 7 egg recipes and 28 vegetable recipes, perfected through my family tree by order of the Romanian Royal Family of old.

Help - I Gotta Learn To Cook!

by ed dugan

|This title releases September 30, 2016

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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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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…

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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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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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What is the major muscle of a rib eye steak? What is the landmark for separation of the forequarter from the hindquarter? What is the "packinghouse" term for the diaphragm? If you cannot answer these questions now, you will be able to when you have completed this…