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Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by…
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The eagerly awaited first cookbook from the wildly popular blog How Sweet Eats Jessica Merchant, creator of the popular food blog How Sweet Eats, has now created her first cookbook, Seriously Delish . Her playfulness jumps off the page in her inventive and…
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Based on Barron's popular and authoritative The New Food Lover's Companion , this enlarged and enhanced reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. This…
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In this entertaining, informative guide, one of the leading experts in culinary science—a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm—paints a portrait of each of the…
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling…
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Cuisine Canada Cookbook of the Year 2000 Developed, tested and perfected in the Canadian Living Test Kitchen, Canadian Living™ Cooks Step-by-Step introduces home cooks of all levels to a world of flavours, techniques, methods and ingredients. This…
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The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From…

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Forest gardening—a novel method of growing edible crops in different vertical layers—is attracting increased interest for gardens large and small. When it comes time to harvest, however, making the most out of the produce can be a daunting…
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Offering “the hows and whys of successful cooking,” Cookwise , by well-known food writer and culinary sleuth Shirley O. Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not…
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Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year…

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Over the past decade, Brooklyn has emerged as the epicenter of the craft food and drinks movement.  Made in Brooklyn  is a gorgeously photographed and selectively curated catalog of the wondrous variety of food and…
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Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world's…