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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…

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Tasting Success: Your Guide to Becoming a Professional Chef is for every student in the beginning months of their education, or every new employee just starting out in a new hospitality job. It will be an asset to any introductory course in culinary, foodservice,…

The Oxford Companion to Cheese

by Catherine Donnelly

|This title releases December 15, 2016


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The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new…


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Vi vil med denne kogebog gerne videregive erfaringerne i at lave god og sund mad i dagligdagen ud fra en filosofi om, at hver dag er en festdag og som sådan fortjener et festmåltid. Et festmåltid behøver ikke nødvendigvis at være et dyrt måltid eller et måltid…
Kobo ebook | German


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Fantastische Küche mit ihren Lieblingsgerichten der Fanta 7