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Eric's achievement is exemplary and shows that the ability to adapt is critical to a chef's success! His greatest quality is this ability ...
This mouthwatering book presents thirty-eight of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the ...
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses ...
'A must-read for anyone interested in food and the future' Yotam Ottolenghi
Based on ten years of surveying farming communities around the world, top New ...
Fashion and hospitality entrepreneur Christina Ong has always believed food should deliver pleasure and confidence, as well as health and energy. This approach to cooking ...
Though the word 'vegetarianism' was not coined until the mid- nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have ...
Somethingtofoodabout puts Questlove in conversation with notable chefs such as Ludo Lefebvre (Trois Mec/The Taste), Dominique Crenn (Atelier Crenn), and Nathan Myhrvold (Modernist Cuisine ...
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 ...
