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Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner ...
Giving precise instructions on how to create food of top Michelin standard, this beautiful cookbook features 150 in-depth recipes from highly acclaimed master chef, Philip ...
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions ...
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 ...
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 ...
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 ...
