General Cooking

1,000 Food Art and Styling Ideas: Mouth Watering Food Presentations from Chefs, Photographers, and Bloggers from Around the Globe

1,000 Food Art and Styling Ideas: Mouth Watering Food Presentations from Chefs, Photographers, and Bloggers from Around the Globe

Whether you're a food photographer or a food lover, this book is sure to inspire you to create visually stunning dishes. 1,000 Food Art & Styling Ideas beautifully showcases 1,000 of the best food art presentations from around the world. From Italy to China to the United States, the photos highlight the best food art presentations each country has to offer, submitted by professional photographers, food stylists, chefs, and food bloggers. The succulent images will make your mouth water and...
$55.00
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3 Quique Dacosta

3 Quique Dacosta

With texts in both Spanish and English, the book traces the creative experiences of this three-Michelin-star chef during the year that he was granted his prestigious third star. The story begins one week before the annual Michelin ceremony when Dacosta travels to Monaco on the invitation of Alain Ducasse, to celebrate the 25th anniversary of this chef's Le Louis XV restaurant at the Hotel de Paris. The book commences with a journey through Dacosta's experiences on that trip, from the moment he...
$172.00
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A New Napa Cuisine

A New Napa Cuisine

The debut cookbook from the head chef at the three-Michelin-starred Restaurant at Meadowood, featuring nearly 100 recipes and spotlighting the artisans, gardeners, and growers, as well as the hidden landscapes of Napa Valley, that have influenced and inspired Kostow's unparalleled cuisine. A New Napa Cuisine follows Christopher Kostow's journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James...
$95.00
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A Work in Progress: Notes on Food, Cooking and Creativity

A Work in Progress: Notes on Food, Cooking and Creativity

A companion piece to Noma, A Work in Progress is a personal account of life at the now famous restaurant. Written by Rene Redzepi as a series of journal entries the text will be accompanied by approximately 75 brand new recipes worked on during the year. Illustrated with a combination of candid photography shot by Rene and his team (125 images), plus final dish shots (90), A Work in Progress promises to be a unique insight into the inner workings of the restaurant and its highly creative team...
$95.00
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Alinea

Alinea

Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. "Alinea" holds the Five Diamond Award from AAA and Five Stars from Mobil, and has been featured in the "Wall Street Journal" and the "New York Times",
$125.00
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Anarkia

Anarkia

115 creations, 478 recipes, 102 step by step instructions and over 2000 photographs spread over 560 pages. Enough? Of course not. Within all of this you will get in-depth descriptions of pastry techniques and fundamental dessert making ingredients. How chocolate is made, how to temper chocolate, how to use different types of sugar. Ice creams, oils, cold infusions, distillates and much more. So as you can see Jordi Roca holds nothing back in the Anarkia book. You will get it all, so if you want...
$215.00
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Art of Charcuterie

Art of Charcuterie

A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski...
$110.00
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Art of Pasta

Art of Pasta

Lucio's Italian Restaurant in Sydney Australia was established in 1983 and enjoys a remarkable reputation for exceptional Italian food and magnificent Australian art. Their beautiful book, The Art of Pasta gives detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi. To accompany the pasta, choose from an array of mouth-watering pestos - from the definitive Ligurian...
$60.00
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Atelier Crenn: Metamorphosis of Taste

Atelier Crenn: Metamorphosis of Taste

The debut cookbook from the first female chef in America to earn two Michelin stars Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars and arguably the greatest female chef in the country. This gorgeous book traces Crenn s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn s food is centered around organic, sustainable ingredients with an unusual,...
$76.50
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Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion

Australian Fish and Seafood Cookbook: The Ultimate Kitchen Companion

Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines...More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at...
$95.00
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Bentley New Gastronomy

Bentley New Gastronomy

"Creative young chef Brent Savage receives rave reviews for his hot Sydney restaurant - Bentley Restaurant & Bar. Brent's globally influenced, cutting-edge food is often described as 'art on a plate'. This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef and the seasoned professional alike. With detailed photography and instructions on modern cooking techniques, such as sous vide (cooking in the...
$85.00
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Benu

Benu

Benu is one of San Francisco's most celebrated restaurants, and one of only a handful to receive three Michelin stars and a four star review from The San Francisco Chronicle. Tipped as the next big American restaurant by both The New York Times and the Wall Street Journal, Benu is headed up by Korean born, American raised chef, Corey Lee. Lee brings his background to bear on the food at Benu creating an eclectic, creative Asian inspired American cuisine that explores identity, culture and...
$85.00
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Book of Tapas

Book of Tapas

From the authors of the much-loved "1080 Recipes" - the Spanish cooking bible by Simone and Ines Ortega - "The Book of Tapas" presents the collection of definitive recipes for everyone's favourite type of Spanish food. From gambas al ajillo (garlic prawns) to tortilla espanola (Spanish omelette), it combines classic tapas dishes from "1080 Recipes" with brand new recipes from the Ortegas, selected and introduced by renowned Spanish tapas chef Jose Andres.
$55.00
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Bouchon

Bouchon

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.
$125.00
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Burma: Rivers of Flavor

Burma: Rivers of Flavor

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that makes inventive use of easily available ingredients to create exciting flavour combinations. Salads are one of the best entry points into the glories of this cuisine,...
$75.00
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Casa Solla Pepe

Casa Solla Pepe

Chef Pepe Solla (Casa Solla) invites you on a personal journey through the pages of this book. You will discover the rivers, estuaries, seas and hills of his land. You will smell the salty air, the forests, and even the blood of its creatures. You will feel the damp fog, the sea breeze and the sun on your face, and also the unending hours of hard work in the pursuit of excellence. You will taste the sea, the vegetable gardens, the diversity of its meats, and the tradition of Galician pastry....
$126.00
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Charcuterie the Craft Of Salting Smoking and Curing

Charcuterie the Craft Of Salting Smoking and Curing

Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking and drying. In addition to providing classic recipes for sausages, terrines and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything...
$80.00
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Charcuterie: Sausages, Pates and Accompaniments

Charcuterie: Sausages, Pates and Accompaniments

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
$105.00
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City Harvest: 100 Recipes from New York's Best Restaurants

City Harvest: 100 Recipes from New York's Best Restaurants

New York City is a restaurant town with a heart as big as its appetite. For its first-ever cookbook, City Harvest and a who's who of New York's top chefs and restaurateurs, including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, Francois Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten, collect 100 recipes from their world famous menus, from stylish small plates to sophisticated entrees and decadent desserts to share with friends and family. City Harvest takes...
$70.00
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Claudia Roden Arabesque A Taste Of Morocco Turkey and lebanon

Claudia Roden Arabesque A Taste Of Morocco Turkey and lebanon

In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia...
$80.00
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Coi: Stories and Recipes

Coi: Stories and Recipes

An absorbing self-portrait of an exceptional cook.' Harold McGee Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"), a two-Michelin-starred restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create original dishes that speak of place, memory, and emotion. It's an approach that has earned him a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also known for his original...
$65.00
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Complete Middle Eastern Cookbook

Complete Middle Eastern Cookbook

This is a completely revised and updated edition of Tess Mallos' influential and iconic The Complete Middle Eastern Cookbook. Instantly heralded as a classic when it was first published in 1977, The Complete MIddle Eastern Cookbook covers more than 500 classic and contemporary dishes from eighteen countries (Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman, Yemen, Egypt, Iran and Afghanistan). Written with the home cook in mind,...
$60.00
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Complete New Zealand Seafood Cookbook

Complete New Zealand Seafood Cookbook

The Complete New Zealand Seafood Cookbook is not just a collection of tasty recipes, it is also your go-to book for all things seafood and includes expert advice on: catching, handling, purchasing and storing fish; preparing fish at home, including scaling, gutting, filleting, boning and skinning, as well as cleaning and preparing shellfish; cooking seafood, including pan-frying, barbecuing, steaming, poaching and baking; and how to choose the ideal seafood option for a meal. From smoked fish...
$60.00
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Complete Nose to Tail

Complete Nose to Tail

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson's two acclaimed cookbooks--Whole Beast and Beyond Nose to Tail. Adventurous palates as well as some of the most famous names in the food world--including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud--flock to Fergus Henderson's London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto "Nose to Tail,"...
$100.00
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Cook it Raw

Cook it Raw

Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore social, cultural and environmental issues. Normally reserved for a select number of guests this book reveals for the very first time the 'Raw' collective's food and philosophy. A must for aspiring chefs and food lovers interested in cutting edge gastronomy.
$70.00
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New Products For December - General Cooking

Punto MX
Punto MX
$180.00

Featured Products - General Cooking

Bouchon
Bouchon
$125.00
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