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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 ...
Our modern society is very particular about what constitutes good food: local, seasonal, organic produce that doesn't overly impact on the environment. But throughout ...
Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with ...
This classic kitchen reference is used by many of America's top chefs to understand basic skills and standards for quality as well as develop ...
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and ...
In this memoir of travel, food, music and love, well-known food critic Stephen Downes rails against his starched Methodist upbringing to indulge in the romance ...
No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute ...
The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A ...
Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from ...
Elegant, unpretentious and timeless, with receipes that quite literally lift the lid on classic French brasserie cooking.
Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should ...
From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this beautifully photographed collection of recipes ...
