Gastronomy

65 products
  • 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,
    $46.95
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  • 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 is a collection of the Brennan family's Creole recipes .includes the restaurant’s history For more than six decades,
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  • 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
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  • The Spice Cook Book book is a wealth of information about a huge range of spices and herbs including flavor profiles, uses and historical information about where each herb and spice originated and how they made their way around the globe. The 1400 recipes simple breads, grains, and vegetables, to exotic dishes.
    $48.95
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  • Gastro Grilling is for everyone who loves to fire up the grill at any time of the year and turn an everyday meal into a gastronomic delight. Within these pages you'll find recipes like Grilled Beef Tenderloin with Fire-Roasted Red Pepper and Goat's Cheese, Grilled Half Chicken with Kick O'Honey BBQ Glaze, Grilled Squid with Prosciutto-Wrapped Radicchio and Caper Balsamic Sauce, and Grilled Pork Chop with Candied Chile Glaze. Or how about the ever-succulent Stone-Grilled Butter Burgers
    $21.95
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  • Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The book was originally published by Éditions Larousse in Paris in 1938. The first edition (1938) was edited by Prosper Montagné, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert
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  • Larousse des fromages edition (January 1, 1973) Larousse des fromages is an compendium of cheese history in a dictionary format. Included are recipes and wine parings. Beautifully illustrated with both black and white and colour photographs, drawings and lithographs this is a rare collectable. Robert Courtine
    $57.95
    $57.95
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  • The Silver Spoon Il Cucchiaio d'argento, over 2,000 recipes in a beautiful (and weighty) photo-illustrated edition. Chapters contain recipes for sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, and Chocolate and Pear Tart.
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  • Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor by Raquel Pelzel 2017
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  • Molecular Gastronomy: Exploring the Science of Flavor by Herve This 2008
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  • I'm Just Here for the Food Version 2.0 Alton Brown presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques food-related tips and advice. features 10 brand-new recipes and 20 pages of additional material.
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  • In I'm Just Here for More Food Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, Recipes cover pie crust to funnel cake to cheese souffle Brown examines the properties and functions of proteins, carbohydrates and fats. Banana Bread, Pineapple Upside-Down Cake and Buttermilk Pancakes
    $39.95
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  • On Cooking: A Textbook of Culinary Fundamentals is designed to teach you the fundamentals of the culinary arts. Extensively focussed on healthy cooking techniques, with nutrition advice and a nutritional analysis accompanying every recipe. Cooking professionals will find this book invaluable. ISBN-13: 978-0131588219
    $35.95
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  • Through the years, across America, county fairs, food festivals, bake-offs, and national cooking competitions are held. Polly Bannister and the editors of The Old Farmer's Almanac gathered in Blue Ribbon Recipes 85 championship recipes--and their histories--from cooks around the country.
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