Methods - Professional
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Le Cordon Bleu Confectionery School
$59.95 Add to cartAvailable in English for the first time, a step by step guide to confectionery from the world renowned culinary school.
Le Cordon Bleu is the internationally renowned establishment synonymous with culi… [more below]
- Author: Le Cordon Bleu
- Binding: Hardcover
- Page Count: 312
- Publish Date: December 05 2024
- ISBN10: 1911714171
- Language: English
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Under Pressure: Cooking Sous Vide
$75.00 Add to cartA revolution in cooking
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America’s most respected chef, explains wh- Series: Thomas Keller Library
- Author: Keller, Thomas
- Binding: Hardcover
- Page Count: 304
- Publish Date: November 17 2008
- ISBN10: 1579653510
- Language: English
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Salt and Vanilla: A Cook’s Book of Edible Art with Stories
$55.00 Read moreProfessional Chef Judd Servidio shares his creative and gorgeous take on elevated everyday cuisine, for you, the home cook! With a wide range of flavors, recipes from beginner to expert, there is some… [more below]
- Author: Servidio, Judd
- Binding: Hardcover
- Page Count: 347
- Publish Date: January 21 2023
- ISBN10: 9798218054168
- Language: English
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Masterchef: The Ultimate Cookbook
$30.00 Read moreThe ulitmate guide to becoming a MasterChef in your own kitchen.
You don’t have to be a professional chef to make a gorgeous gourmet meal MasterChef contestants’ dishes, exquisitely turned out under- Author: The Contestants and Judges of Masterchef
- Binding: Hardcover
- Page Count: 320
- Publish Date: September 18 2012
- ISBN10: 1609615123
- Language: English
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Culinary Artistry
$29.95 Add to cart“In Culinary Artistry…Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook…Their hope is that once you know the scales, you will be able to… [more below]
- Author: Dornenburg, Andrew
- Binding: Paperback
- Page Count: 448
- Publish Date: November 14 1996
- ISBN10: 0471287857
- Language: English
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Kitchenwise: Essential Food Science for Home Cooks
$17.00 Add to cartThe James Beard Award-winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from thi… [more below]
- Author: Corriher, Shirley O.
- Binding: Paperback
- Page Count: 288
- Publish Date: November 16 2021
- ISBN10: 1982140704
- Language: English
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Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]
$40.00 Add to cartJames Beard Award-winning and self-made chef Naomi Pomeroy’s debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook’s understanding of professional techniques and… [more below]
- Author: Pomeroy, Naomi
- Binding: Hardcover
- Page Count: 400
- Publish Date: September 13 2016
- ISBN10: 1607748991
- Language: English
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The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
$18.99 Add to cartIn The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training an… [more below]
- Author: Ruhlman, Michael
- Binding: Paperback
- Page Count: 256
- Publish Date: May 04 2010
- ISBN10: 1439172528
- Language: English
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Taste: Surprising Stories and Science about Why Food Tastes Good
$19.99 Add to cartWhether it’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good–now here’s the amazing story behind why you love some foods and ca
- Author: Stuckey, Barb
- Binding: Paperback
- Page Count: 368
- Publish Date: March 26, 2013
- ISBN10: 1439190747
- Language: English
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Atelier Crenn: Metamorphosis of Taste
$60.00 Add to cartThe debut cookbook from the first female chef in America to earn two Michelin stars
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin- Author: Crenn, Dominique
- Binding: Hardcover
- Page Count: 376
- Publish Date: November 03 2015
- ISBN10: 0544444671
- Language: English
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How to Bake More Bread: Modern Breads/Wild Yeast
$24.00 Read more2017 Gourmand International World Cookbook Awards “Best Bread Book in the United States”
How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach
- Author: Kalanty, Michael
- Binding: Paperback
- Page Count: 304
- Publish Date: June 01 2016
- ISBN10: 0692546022
- Language: English
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Escoffier: The Complete Guide to the Art of Modern Cookery
$74.00 Read moreThe culinary bible that first codified French cuisine–now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
When Georges Auguste Escoffier published the first
- Author: Cracknell, H. L.
- Binding: Hardcover
- Page Count: 646
- Publish Date: June 07 2011
- ISBN10: 047090027X
- Language: English
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