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Hardcover

|September 13, 2011

$53.86 online

$100.95

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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and…
Spiral Bound

|April 25, 2017

$50.65 online

$64.99

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Georgia O’Keeffe chose New Mexico as the vibrant backdrop for the second half of her boundlessly creative life, refinishing her homes in Ghost Ranch and Abiquiú with special emphasis on the kitchen and garden spaces that were fundamental to her…

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'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella Lawson This is a cookbook for people who are looking for inspiration rather…

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Paperback

|July 18, 2006

$51.52 online

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Knife Skills for Chefs captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous…

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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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Originally published in 1885. "The Old Bohemian" was a learned gourmet who dined regularly in the best and worst eating places in England and Europe. This witty and entertaining book is a record of his eating experiences in these places. It contains many unusual…

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A tavola in Italian means "at the table." The table is where we gather to talk, to socialize, to catch up, and most importantly…eat! At our table is where it all comes together because it's not just about the food, its about stopping whatever…

Rirkrit Tiravanija: Cook Book

by Antoinette Aurell

Hardcover

|November 16, 2010

$52.00

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International award winning artist Rirkrit Tiravanija has collected in this lavishly illustrated book, 23 classic recipes that he has reinterpreted in galleries all over the world, including the Guggenheim in New York and the Serpentine, London Unique commentary…
Hardcover

|October 25, 2005

$53.03 online

$55.00

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Bursting with luscious color photography and clear step-by-step techniques from the world's top chefs, this is a one-stop reference for all home cooks, from those who want to hone their skills to those eager to learn basic methods from scratch.

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Excerpt: ... months, and eats more delicately than sturgeon. Vinegar, oil, and sugar, are usually eaten with it. If more vinegar or salt should be wanted, add them when cold. Garnish with fennel. PICKLED TONGUES. To prepare neats' tongues for boiling, cut off…