Culinary Arts and Techniques

124 products
  • https://dbliss.ca/products/copy-of-cook-with-jamie-my-guide-to-making-you-a-better-cook-by-jamie-oliver-hardcover-2007 simple recipes meat Jamie Oliver Hardcover: 448 pages Publisher: Hachette Books; 1st edition (Oct. 2 2007) ISBN-10: 9781401322335 ISBN-13: 978-1401322335 Dimensions: 19.7 x 4.1 x 25.4 cm Shipping Weight: 2.8 kg
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  • simple recipes meat Jamie Oliver Hardcover: 448 pages Publisher: Hachette Books; 1st edition (Oct. 2 2007) ISBN-10: 9781401322335 ISBN-13: 978-1401322335 Dimensions: 19.7 x 4.1 x 25.4 cm Shipping Weight: 2.8 kg
    $18.95
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  • Beautifully decorated cookies developed by enthusiasts Valerie Peterson Janice Fryer. From rolling and cutting to flooding and piping, you’ll find techniques for your next occasion. Cookie Craft with instructions for making stand-up cookies, tips on creating icing colour palettes, advice on freezing and shipping,
    $19.95
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  • In Cooking At Home On Rue Tatin Susan Herrmann collection of favourites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines
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  • Cooking with Master Chefs Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty colour photographs, we see the chefs at work in home kitchens and we learn the individual techniques
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  • Craig Claiborne's Favorites Illustrated with photographs. Optimum: 1975 Hardcover: 375 pages ISBN-13: 978-0812905847 Craig Claiborne's Favorites
    $54.95
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  • Craig Claiborne's Favorites from the New York Times Volume II 1976
    $14.95
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  • Culinaria France explores French cooking. Food and drink experts, top chefs, gardeners, farmers, cheesemakers vintners. Reference book.
    $56.95
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  • Culinaria Italy: Pasta Pesto Passion edited by Claudia Piras 2007
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  • In part three of the How to Cook series Delia completes her journey through the fundamentals of cooking to teach beginners basic techniques, and to offer inspiration to more accomplished home cooks. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Delia also focuses on first courses and last courses.
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  • Eat for Health is an indispensable companion for anyone looking to enrich their diet with tasty, but healthy options while controlling specific health problems. This book details recipes to help prevent cancer and high blood pressure as well as dishes to cater for allergy and intolerance sufferers
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  • In Essentials of Cooking, James Peterson distills his vast knowledge and experience into the 100 essential techniques With seven hundred and fifty photographs each technique is further explained in terms of how it makes the food taste. Here are answers to just about every cooking question,
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  • Chef Michael Smith shares the culinary master he has created at the Inn at Bay Fortune in this stunning collection of recipes inspired by the ingredients of Prince Edward Island, his passion for farming, and cooking with fire. Nestled on forty-six acres of land overlooking Penguin Canada ISBN-13: ‎978-0735233843
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  • Food Presentation Secrets professional instruction recipes 100 sweet savoury garnishing ideas ingredients designs chefs fine restaurant illustrations garnishes techniques sauces gravies oils salsas pestos foliage flowers fruit vegetables flour dairy sugars pastries ices chocolate
    $61.95
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  • In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Interspersed with practical and memorable recipes are Staebler's stories anecdotes about cooking and Mennonites.
    $81.95
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  • Waverley Root, one of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.
    $47.95
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