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Robuchon was the youngest chef ever to be awarded 3 Michelin Stars for his Parisian venture, 'Jamin' and has now amassed a staggering 17 stars ...
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement - brilliant fundamentals and exquisite taste paired with a groundbreaking ...
nd creative methods that were prominent during each season. Chapters will cover new products, techniques and technologies on a year-to-year basis, looking in depth at ...
This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters ...
Tony Bilson has been one of Australia's leading chefs for over 40 years and his restaurants have represented milestones in Australian gastronomy. Now he ...
Swill Issue 1. A magazine that elevates food writing to an art form. It includes reflective features about food trends and restauranteurs and gorgeous visual ...
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 ...
