The Little Book of Chocolate: Desserts will teach you the techniques needed to make your own chocolates at home. From learning where chocolate comes from...
The book contains diverse specialties of the Slovak cuisine, and among them also some almost forgotten delicacies. However, all the recipes have one thing in...
Wine is now one of the most popular drinks in the world. From the difference between red and white, to the shape of bottles and...
In this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with...
Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the...
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A work written by the winner of the Guild of Food Writers Food Book of the Year....
Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are...
If saffron was the most precious culinary item of the Middle Ages, then the truffle is that of the 21st century. Gourmets let the unique...
In this luxurious and comprehensive 600-page chocolate Bible, master chocolatier Davide Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with...
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...
'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...
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...