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Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process ...
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 ...
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 ...
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 ...
Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession ...
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 ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
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 ...
