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From San Francisco-based knife expert Josh Donald, this stunning book reveals the specialised knowledge, recipes, and beautiful imagery of the world of artisanal knifes. Divided ...
The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great ...
Sous vide is the hottest new kitchen technique, with immersion circulators selling for as little as $65 at Home Depot. Once the exclusive domain of ...
New York Times bestselling author Jim Harrison was one of America's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He ...
According to the New York Times, Matt Jennings "defeats the cliches about bland New England food." At his restaurant Townsman in Boston, and at his ...
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to food, food preparation, food service and food science. Integrating these key topics with relevant information ...
"Don't be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads." - Michel Roux Jr ...
A Timeline of Australian Food takes readers on a tasty and sometimes surprising culinary journey through 150 years of Australian food. Lavishly illustrated, this tasty ...
It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here ...
Every four years since 1924, the best French artisans contend to become Meilleur Ouvrier de France (MOF), literally the 'Best French Craftsman'. The president of ...
From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter ...
Daniel Boulud has been witness to, and creator of, our contemporary food culture-from the reinvention of French food through the fine dining revolution in America ...
From festive creations to simple but sophisticated fare, chef Eric Kayser will not only provide his recipes but the expert insight you need to replicate ...
