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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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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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Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.   In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50…
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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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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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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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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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Cheers! Bottoms Up! It's time for a beach cocktail! Whether you are on the shores of a sandy beach or at home with a gathering of friends, serve up thirst-quenching flavored cocktails of the coast like Hawaiian Mai Tais, Cuban Daiquiri's, Key West Rum Runners…

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When Ballymaloe's doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing…
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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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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and…

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The Cooking Light Way to Cook celebrates the philosophy that all foods have a place in a healthful diet. The keys are moderation and balance, and this highly visual book shows you how to prepare those foods and enjoy them judiciously. It's filled with over 850…