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The ultimate quick-reference cost control resource for busy kitchens
The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food ...
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the ...
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is ...
SICILIANO- Contemporary Sicilian is a beautifully produced Sicilian cookbook by acclaimed chef/ restaurateur, Joe Vargetto.
The recipes are inspired by Joe's Sicialian heritage and ...
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken ...
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 ...
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 ...
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 ...
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 ...
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than ...
Here Elisabeth Luard captures the essence of the truffle's almost magical power. On a more practical level, she also shows the reader how to ...
At the age of 22, Molly was an aspiring chef. She was spending her days working at a bistro in preparation for training at the ...
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 ...
