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Guillaume: Food For Family

|June 1, 2016

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Join Guillaume for a decadent winter luncheon hosted by Cate Blanchett in an iconic country woolshed or a stylish seafood lunch at the beachside hideaway of Kellie Hush, editor-in-chief of  Harper's BAZAAR…
Food and Foodways in Asia: Resource, Tradition and Cooking

|April 29, 2009

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Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly…
American Indian Food

|June 15, 2005


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The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be…
Margaret Fulton's Encyclopedia Of Food And Cookery
Kobo ebook

|April 1, 2009

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The return of the classic food encyclopedia from the woman who taught Australia how to cook. Margaret Fulton is Australia's best known and most loved cookery writer. HerEncyclopedia of Food and Cookery is the definitive collection of her recipesand…
French Patisserie: Master Recipes And Techniques From The Ferrandi School Of Culinary Arts

|This title releases November 14, 2017

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Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut…
The Fundamental Techniques Of Classic Italian Cuisine

|October 1, 2012

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The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary…
The World Of Spirits And Cocktails: The Ultimate Bar Book

|April 25, 2013

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The World of Spirits and Cocktails is not simply a reference book and collection of recipes, but also a travel guide through the international world of spirits and drinks. In an initial overview the reader learns about the history of the various types of…
Sepia: The Cuisine Of Martin Benn

|April 1, 2015

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Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine…
Fine Chocolates 4: Creating And Discovering Flavours

|November 24, 2014

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Belgium is well-known for its delicious chocolate. In Fine Chocolate 4, Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. He also takes a closer look at the different flavorings you can use and combine, a topic…
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes

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The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and…
Frozen Desserts

|August 11, 2008

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen…
Mermaid and Fairy's Self-Coaching Journal

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