International Pinot Noir Tasting, London 2011
|
|
The Professional Chef $34.25 “The bible for all chefs.”—Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America’s top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that gui… |
|
|
The Fundamental Techniques of Classic Bread Baking $32.20 The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for… |
|
|
Frozen Desserts $32.56 A definitive guide to frozen desserts offers tips and techniques for formulating recipes for ice creams, gelato, sorbets, and sherbets and includes recipes for creating two hundred savory items.Title: Frozen DessertsAuthor: Migoya, FranciscoPublisher: John Wiley & Sons IncPublication Date: 2008/08/25Number of Pages: 440Binding Type: HARDCOVERLibrary of Congress: 2007035515… |