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Ten years after the phenomenal success of her once-in-a generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for ...
At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this ...
There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and ...
First exhibited at the Exposition Universelle (Paris, 1900) Louis XIII has embodied sophistication for over a century. Each bottle is a unique work of art ...
Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession ...
