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indigoFood and Drink


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Hardcover

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$105.00

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An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier…

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Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary…

Hardcover

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$90.00

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core…

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Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice…

Hardcover | Dutch

$83.10 online

$91.00

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Christophe Hardiquest, chef of restaurant Bon Bon in Brussels, earned his second Michelin star earlier this year. Culinary guide Gault Millau awards him a top ranking too: with a score of 19 out of 20, Restaurant Bon Bon is in the top 5 of the best culinary…

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$106.95

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Winner of the 2015 Gourmand World Cookbook Award, Best Chef Cookbook Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light,…

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$84.95

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Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as…

Hardcover | French

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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the…

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The Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national…

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This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking-from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn…

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Welcome to the pleasure dome! Desserts are all about pleasure—and what's life without it? Acclaimed chef Christine Manfield believes that desserts should appeal to all the senses. They should be utterly seductive, ethereal, and delicious, with…