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In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from ...
A sharply crafted and unflinchingly honest memoir ('simply the best memoir by a chef ever. Ever.' Anthony Bourdain) about the search for meaning and purpose ...
The best oils are made by authentic artist-craftsmen, who marry centuries-old agricultural wisdom with cutting-edge extraction technology, and now produce the finest oils in history ...
This accessible book presents all the essential cookery techniques clearly and simply with step-by-step photographs, and then shows how to put them into practice in ...
This is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Divided into 9 chapters ...
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 ...
An exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet in Sweden. The restaurant is near Jarpen, 600km north of Stockholm ...
Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes ...
