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What to Eat: Food That's Good for ...
Joanna Blythman
 
Covering all our pressing food dilemmas, the award-winning food writer leads the way to sensible and practical choices about what to eat.
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The Elements of Dessert
Francisco J. Migoya; The Culinary...
 
Begins with the essential elements of contemporary dessertsshowing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores...
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Frozen Desserts: A Comprehensive ...
The Culinary Institute of America...
 
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional...
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The Art of the Chocolatier: From...
Ewald Notter; Joe Brooks; Lucy...
 
This inspiring book features a striking, modern design and includes hundreds of full-page colour photos of breathtaking chocolate showpieces, as well as instructional step-by-step pictures of every key technique.
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The Professional Pastry Chef:...
Bo Friberg
 
Suitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American...
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The Story of Sushi: An Unlikely Saga...
Trevor Corson
 
Escorts the reader behind the sushi bar. This book presents the story of the chefs and trainees. It describes the different types of organisms that compose sushi, their behavior, biology...
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The Advanced Professional Pastry Chef
Bo Friberg
 
Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new...
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Great Meat: Classic Techniques and...
Dave Kelly; John Hogan
 
Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavour and texture.
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The Art of the Confectioner: ...
Ewald Notter; Joe Brooks; Lucy...
 
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an...
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Cooking to the Image: A Plating Handbook
Elaine Sikorski
 
Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these...
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Culinary Artistry
Culinary Artistry (Paperback)
Andrew Dornenburg; Karen Page
 
"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...
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The Belgium & Netherlands Coffee...
Moniek Smit; Kees Van der Westen; ...
 
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Food and Wine Pairing: A Sensory...
Robert J. Harrington
 
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.
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The Sommelier Prep Course: An...
M. Gibson
 
Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties...
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Favourite Recipes for Your Baby and...
Annabel Karmel
 
Guides you through each stage of feeding your baby and toddler, from first foods to family meals. With essential nutritional information and expert tips, the author offers 75 new recipes...
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Professional Baking
Wayne Gisslen
 
Gisslen's 6th edition of "Professional Baking" continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques...
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