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Language: en
Pages: 980
Pages: 980
Type: BOOK - Published: 2017-10-31 - Publisher: Little, Brown
Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible r
Language: en
Pages: 273
Pages: 273
Type: BOOK - Published: 2015-06-03 - Publisher: Stanford University Press
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kit
Language: en
Pages: 327
Pages: 327
Type: BOOK - Published: 2018 - Publisher: Houghton Mifflin Harcourt
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research
Language: en
Pages: 450
Pages: 450
Type: BOOK - Published: 1996-11-14 - Publisher: John Wiley & Sons
"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
Language: en
Pages: 234
Pages: 234
Type: BOOK - Published: 2010 - Publisher: Columbia University Press
International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cook
