Collection: Gastronomy

60 products
  • Europe à la cart: Un voyage culinaire (French edition) by André Dominé, Joachim Romer, Günter Beer 1999
     Europe à la cart est une encyclopédie culinaire de l'histoire, de la géographie, des mœurs, des coutumes, des traditions, des terroirs et des fêtes européennes. ‎French Könemann: 1999 ISBN-13: ‎978-3829028479
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  • L'Huile d'olive: Saveurs d'excellence en Méditerranée (French edition) by Sylvie Tardrew 2004
     Olive Oil  offers a tour of Europe of the most beautiful olive-growing estates. Italians, Spaniards, Greeks, French or Portuguese, their owners have skillfully combined modern techniques with a careful selection of the varieties. This explains the diversity of textures colors and suave Aubanel ISBN-13: ‎978-2700603200
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  • American Pie: My Search for the Perfect Pizza by Peter Reinhart 2003
    American Pie: My Search for the Perfect Pizza Peter Reinhart follows the origins of pizza from Italy to the StatesGenoa, Rome  Naples America, New Haven, Providence, Chicago, and California.  pizza-making techniques and more than 60 recipes for doughs, sauces and toppings Ten Speed Press ISBN-13: 978-1580084222
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  • Copy of In Defense of Food: An Eater's Manifesto by Michael Pollan 2008
    In Defense of Food: An Eater's Manifesto, Michael Pollan calls the western diet the American Paradox: the more we worry about nutrition, the less healthy we seem to become. In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat.
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  • More Food That Really Schmecks by Edna Staebler 1979
    More Food That Really Schmecks by Edna Staebler 1979
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  • Jacques Pépin New Complete Techniques by Jacques Pépin 2012
    Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin Complete Techniques, is completely revised and updated with more than 1,000 colour photographs and 30 new techniques.
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  • Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
    Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
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  • Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life by Oprah Winfrey 2017
    Bestseller In Food, Health, and Happiness, Oprah shares the recipes that have allowed eating to finally be joyful for her. With dishes created and prepared alongside her favourite chefs, paired with personal essays and memories. This cookbook offers a candid, behind-the-scenes look into her life and kitchen.
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  • The Niagara Estate Winery Cookbook by James Bruce 1994
    The Niagara Estate Winery Cookbook combines some of the fine wines from each of the wineries of the Niagara region with personal favourite recipes from some of the country's finest chefs. Featured are recipes and insights from Cave Spring Cellars; Chateau des Charmes; Henry of Pelham Estates Winery;
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  • Food: A Love Story by Jim Gaffigan 2014
    Jim Gaffigan Food: A Love Story about his thoughts on all things culinary(ish). why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is #3 on his most important inventions of humankind“which animal is more delicious: the pig, the cow, or the bacon cheeseburger?”
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  • Tequila Made Me Do It: 60 Tantalizing Tequila and Mezcal Cocktails by Cecilia Rios Murrieta 2019
     Cecilia Rios Murrieta illustrated a guide to making and enjoying a broad range of agave-based cocktails. In Tequila Made Me Do It, Rios Murrieta introduces readers to the history and versatility of spicy tequila and smoky mezcal. readers can choose from 60 cocktail recipes
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  • Aroma: The Magic of Essential Oils in Foods and Fragrance by Mandy Aftel, Daniel Patterson 2004
    Aroma by  Daniel Patterson Mandy Aftel makes evident that aroma, not taste, is our primary experience of food. Without aroma, there is no flavour. information on ingredients, equipment, and terms and techniques complements recipes for nearly thirty ingredients—lime, mint, green tea, black pepper, vanilla, and ginger,
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  • La Cuisine du Marché de Paul Bocuse (Edition Français) 2016
    Découvrez près de 150 recettes proposées par le chef Paul Bocuse et cuisinez au rythme des saisons grâce à cet ouvrage indispensable à tout amateur de gastronomie. La gratinée lyonnaise, la poularde de Bresse en soupière, les morilles à la crème, le pot-au-feu ou encore la célèbre soupe aux truffes Elysée
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  • Brennan's New Orleans Cookbook by Hermann Deutch 1964
     Brennan’s New Orleans Cookbook is a collection of the Brennan family's Creole recipes .includes the restaurant’s history  For more than six decades,
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  • Chef Daniel Boulud: Cooking in New York City by Daniel Boulud 2002
     A personal look at a day in the life of renowned chef Daniel Boulud. Chef Daniel Boulud: Cooking in New York City is an unique volume that follows Daniel and his staff from morning to night through one fast-paced late spring day. Beginning at 6 a.m. with the first fish delivery, we travel with the chef to markets
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  • Chuck's Day Off by Chuck Hughes 2013
    Chuck's Day Off by Chuck Hughes 2013
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