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A lot has changed since "Kitchen Confidential" - for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. This book explores ...
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from ...
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 ...
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 ...
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 ...
