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J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores ...
Once in a blue moon a book is published that changes irrevocably the face of things. WHITE HEAT is one such book. Since it was ...
Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and ...
Since 2003, Alexandre Gauthier has been the chef at La Grenouill\u00e8re, a 16th-century farmhouse by the river Canche in La Madelaine-sous-Montreuil in northern France ...
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.
Even with 25 years ...
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a ...
Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the ...
Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to ...
Reinventing plant-based eating is what Tal Ronnen is all about. At his restaurant, Crossroads, in Los Angeles, vegans, vegetarians, and carnivores sit side by side ...
Werner is a chef who is "rewriting the menu of fine dining," claims The New York Times, ". . . aiming for food that is natural, minimal, and ...
Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making ...
A tempting anthology of classic stories showcasing the culinary arts, from across the centuries and around the world.
Stories from the Kitchen is a mouth-watering ...
