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Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of ...
With Australian tourists flocking to Japan in numbers greater than ever before, Rice, Noodle, Fish coulnd't have arrived in a better moment. Part travel ...
Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies ...
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 ...
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 ...
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 ...
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 ...
