Collection: Culinary Arts and Techniques

111 products
  • 100 Most Honorable Chinese Recipes by Yu Wen Mei, Charlotte Adams 1963
    100 Most Honorable Chinese Recipes by Yu Wen Mei, Charlotte Adams 1963
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  • 1080 Recipes by Simone Ortega, Inés Ortega 2007
    1080 Recipes is the definitive book on traditional and authentic Spanish home cooking. The volume contains 1080 thoroughly updated and revised recipes from all Spanish including appetizers, stews, vegetables and desserts. Spanish graphic designer and illustrator, Javier Mariscal has created over 200 illustrations
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  • 3 Chefs: The Kitchen Men by Michael Bonacini, Massimo Capra and Jason Parsons 2014
    3 Chefs Kitchen Men Michael Bonacini Massimo Capra, Jason Parsons 2014 Taste Canada Gold Medal appetizers desserts 126 recipes Hardcover: 288 pages  Black Walnut Media  ISBN-13: 978-1897330722
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  • Alsace Gastronomique by Sue Style 1996
    Strasbourg, with its patisseries and chocolate shops,  wine-growing Haut-Rhin, t Vosges mountains, and the pastures of the Rhine. Alsace Gastronomique takes us on a journey through vineyards, tiny villages, and bustling market towns, and offers us a selection of delicious regional recipes
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  • Alton Brown's Gear for Your Kitchen by Alton Brown 2003
    Gear for your Kitchen presents a look at kitchen gadgets and equipment. Alton Brown explains how to select the best and simplest tool for the job and offers practical advice on what is needed and what works. twenty-five recipes that use the featured tools Brown begins with advice on kitchen layout and organization.
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  • Annie Bell's Baking Bible: Over 200 triple-tested recipes that you'll want to cook again and again by Annie Bell 2019
    In Annie Bell's Baking Bible baking sponge cakes, cookies, brownies, muffins or meringues. She creates sweet treats for all occasions, from birthdays to Christmas, sharing her fail-safe recipes that will ensure your cakes never again fail to rise.  chocolate brownies, to a carrot cake and tangy lemon and polenta cake
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  • Barbecue Secrets: Unbeatable Recipes, Tips and Tricks from a Barbecue Champion by Ron Shewchuk 2004
     Ready to turn routine grilling into high ceremonial cooking Rockin' Ronnie Shewchuk, an international barbecue champion shares his recipes with backyard cooks. From stories of the competitive barbecue circuit to recipes that will blow your guests away, Barbecue Secrets is the ultimate guide to the barbecue lifestyle.
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  • Beeton's Book of Household Management by Isabella Beeton 1968
    Beeton's Book of Household Management by Isabella Beeton 1968
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  • Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today edited by Judi Kingry, Lauren Devine 2020
    The bestselling Bernardin Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. the book includes 400 recipes for salsas, savory sauces, pickles, chutneys, relishes and jams, jellies, and fruit spreads.
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  • Better Food For Kids: Your Essential Guide to Nutrition by Daina Kalnins 2002
    ages of 2 and 6, children develop many of the attitudes to eating, nutrition and lifestyle Better Food for Kids is a comprehensive guide that provides over 100 pages of age-specific nutritional information, as well as 150 recipes that are specially designed to appeal to young appetites.
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  • Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! by Bobby Flay 2004
     The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created and ideas for entertaining Bobby goes through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party. The book includes cool drinks to sip s appetizers, salads, simple desserts, and, meats, fish, poultry
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  • Canadian Cook Book by Nellie Lyle Pattinson 1947
     Vintage The Canadian Cook Book “was Canada's first mass-produced cookbook [that] emphasized nutrition, reflected the pre-World War I development of household science economics courses which combined arranging menus, home administration, budgeting, finance and efficiency with cooking and serving,  postwar liberation
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  • Canning and Preserving Without Sugar by Norma MacRae R.D. 1993
    Canning and Preserving Without Sugar tell readers how to select, can, and freeze vegetables and fruit; describes how to use fruit juice instead of sugar as a sweetener; and includes recipes for preserves, jams, jellies, syrups, pickles, and relishes. This edition includes the latest USDA canning recommendations and the most recent diabetic exchange list from the American Diabetes Association. Contains an updated section on equipment, new material on timing
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  • Caribbean Cookery by Winifred Grey 1980
    Caribbean Cookery by Winifred Grey 1980
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  • Carluccio's Complete Italian Food by Antonio Carluccio, Priscilla Carluccio 1997
    Antonio Carlucci aims to distil a lifetime's knowledge of Italian food and experience into one book. Divided into 11 chapters by type of ingredient, each begins with an introduction describing agriculture and production and then features an A-Z of ingredients Carluccio's Complete Italian Food
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  • Charlie Trotter's by Charlie Trotter 1994
    Charlie Trotter's is the book that helped to launch Chef Trotter's eponymous Chicago restaurant into stardom. Award-winning Charlie Trotter is noted for his inventiveness and imagination in preparing and presenting food. His stunning feats of culinary artistry were his trademark opulent style.
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