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Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends
Become a seasoning ...
Chefs swear by sous vide as the ultimate way to achieve perfectly cooked and flavorful foods. Justice Stewart has become a specialist with the sous ...
Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture - from the flakiest lard ...
A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another ...
'Nicole is smart and generally brilliant' - Yottam Ottolenghi
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Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is ...
Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical ...
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same ...
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 ...
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 ...
