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SICILIANO- Contemporary Sicilian is a beautifully produced Sicilian cookbook by acclaimed chef/ restaurateur, Joe Vargetto.
The recipes are inspired by Joe's Sicialian heritage and ...
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan ...
René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San ...
IACP Award Winner
2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley-"the most exciting place to eat in ...
Golden fields, ripening apples, lowing cattle: our idea of the landscape has been shaped by agriculture, as has the land itself. But in a fast-changing ...
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In ...
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 ...
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken ...
The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand ...
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 ...
Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession ...
Tony Bilson has been one of Australia's leading chefs for over 40 years and his restaurants have represented milestones in Australian gastronomy. Now he ...
