...
The first definitive guide to contemporary French wines and producers in a deluxe two-book package, from&,nbsp,a two-time James Beard Award winner&,nbsp,This comprehensive and authoritative resource...
British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal,...
Ferran Adria's elBullifoundation uses the Italian colazione to explore the concept of breakfast through the rigorous Sapiens methodology - the result of years of extensive...
An exploration of the birth of cooking, as charted by leading authority Ferran Adria's elBullifoundationThis essential volume examines the foundations of cuisine, starting with its...
The legendary chef Ferran Adria's think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This...
'The Praline' contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic...
A stunning box set, complete with seven vintage maps in a pull-out drawer. Based on six years of on-the-ground research and unprecedented access to...
Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse....
All the information, guidance, and recipes you need to become a pastry professional--in a single book! Comprehensive in its content and practical...
Richard Juhlin, the world s foremost champagne expert, takes readers on a journey through the history of the beverage, the leading winemakers of Champagne, and...
A book for the professional ice cream-maker as well as the hobby cook, step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef...
Witty, candid, and insightful: Magnus Nilsson's ode to his extraordinary restaurant, FavikenIn 2019, Magnus Nilsson closed Faviken, his one-of-a-kind restaurant in remote Sweden - a...
There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to...
A lavish collection of elegant, seasonal recipes from the award-winning four-star New York restaurant....
Recognized as one of the most renowned chefs and restaurateurs of his generation, Alain Ducasse also operates an acclaimed cooking school in the heart of...
Nordic by Nature is emphasizing seasonality and restoring the link between food and nature, for cooking to be compatible with healthiness and sustainability. With Nordic...
KNIHY PRE KAŽDÉHO s.r.o