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indigoFood and Drink


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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…

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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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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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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 | French

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Masterclass: Single Malt Whiskies Of Scotland

by Bob Minnekeer

|This title releases September 5, 2016

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. A journey along the 18 most renowned distilleries of Scotland by acknowledged whisky connoisseur Bob Minnekeer . Includes glorious photographs by Andrew Verschetze Whisky buff Bob Minnekeer travels through Scotland and visits the 18 most high-profile…

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Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.…

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The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This…

Hardcover | French

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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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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…

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The Art of Vintage is a fascinating insight into the mystique, the art and the history surrounding twenty legendary vintage champagnes produced by Perrier-Jouët champagne – one of the most famous champagne houses in the world, well known for its Cuvee…