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The Big Fat Duck Cookbook (blumenthal, Heston) 529 P., Hardcover
The authoritative must-have from the culinary genius behind The Fat Duck,the restaurant named best in the world by Restaurant magazine Thislavishly illustrated, stunningly design
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Big Fat Duck Cookbook (blumenthal, Heston) , Hardcover
Learn about the historic rise of Blumenthal and his restaurant, The Fat Duck,which has twice been voted Best Restaurant in the World by a group of topchefs, and has 3 Michelin stars. A
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Three Hundred () 256 P., Hardcover
This book is essential reading for everyone interested in food, cooking, andits history. The recipes herein come from many schools of cookery, and dishesused by rich and poor are given
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Analytical Methods For Food Additives () 258 P.
This volume discusses methods of analysis for 30 major additives where methodsare incomplete or deficient. In each case the authors review currenttechniques, their respective strengths
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Paris Bistro Cookery 256 P., Hardcover
Ou sont les bistros d'antan? Many visitors who arrive in Paris expecting to eatwell in the bistros the city was once famous for, find many have closed orturned into sushi bars. But alt
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Kings Confectioner In The Orient () 256 P.
This book, written in 1837 by Friedrich Unger, Chief Confectioner to King OttoI of Greece, is a remarkable window onto what is in many respects a lost world.Only a professional confect
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Gentle Art Of Cookery 256 P., Hardcover
The strengths of this compendium of cookery are that it concentrates on staplewestern food that is always available, the recipes are arranged under theirprincipal ingredients, there ar
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