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This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters ...
Celebrated French chef Pierre Gagnaire, described by Ruth Reichl in "The New York Times" as The Wizard of Paris, offers 175 classic and yet innovative ...
An exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet in Sweden. The restaurant is near Jarpen, 600km north of Stockholm ...
Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious?and nutritious. Fermented foods are chock-full of probiotics ...
Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste ...
