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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…

Under Pressure

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…

Homemade Food: World Flavors

by Terrapetti Publishing

|This title releases September 28, 2016

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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.…

Homemade Food: Healthy Flavors

by Terrapetti Publishing

|This title releases October 27, 2016

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The food processing industry transformed the way we eat, to the worse. In fact, while some countries have some of the highest obesity rates in the world, other cultures inherently consume vegetarian and vegan foods exclusively because of cultural reasons. Other…

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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…

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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…

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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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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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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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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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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…

Cocina molecular

by Casalins

|December 15, 2009

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Cocinar es, sin dudas, transformar los alimentos, permitir o inducir la metamorfosis de los ingredientes, propiciar esa maravillosa alquimia que comenzará entrando por los ojos, halagará nuestra nariz y nuestro paladar, y terminará satisfaciendo nuestro apetito.…