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Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ... more info

Application of number is an important key skill for all catering students, whether on craft or GNVQ courses. This text explains the basics of calculations and provides exercises to practice application within hospitality and catering contexts. The answers to exercises are also provided.

"There?s something for everyone in this updated edition of Bo Friberg?s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Jacques Pepin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg?s classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike ... more info

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics (0-471-35925-4), this ... more info

"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. Originally created by Prosper Montagne and published in ... more info

In The New Zealand Cook's Bible, you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious, easy-to-follow recipes. Now completely revised and updated, The New Zealand Cook's Bible includes a new chapter on one of the most difficult parts of entertaining at home: how to successfully cater, ... more info

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.

In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely ... more info

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a ... more info

French Lessons is a comprehensive and colourful guide to mastering French cooking from New Zealand's popular and innovative chefs. Drawing on his training and experience in the kitchens of French restaurants in Europe and Australia, Justin North has compiled this beautifully designed, all-encompassing volume that demystifies French cooking, explaining each technique in clear language as Justin guides home cooks through each recipe. A guide to the basics, listing essential ingredients and ... more info

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Winner of the 2011 Best Cookbook at the Gourmand Cookbook Awards. The cuisines of the South Pacific island nations are noted for their sensational use of coconut cream, fresh fruit and the most delicate fish. Away from the big resort hotels, skilled local cooks make the most delicious meals, whose range would surprise most tourists. Two years ago, New Zealand-born chef Robert Oliver, who has had a stellar career in the United States restaurant industry, went back to Fiji, where he grew up, to ... more info

"Safe Food is the ideal resource for students taking food safety courses. It provides a clear, readable text that will help students understand the causes of food-borne illness and the control measures required to prevent it. This edition of "Safe Food" has been updated to reflect the changing approach to food safety both in New Zealand and internationally. Food businesses and individuals are now required to decide where hazards might occur with food production, to assess the likely risk and ... more info

Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they ... more info

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At ... more info

There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfil their responsibility of providing a costeffective, quality and enjoyable meal service - it will also help them be proud of their place in New Zealand ... more info

In this delicious collection of new recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and, a spicy dip with beans (canned of ... more info

This book will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands. Charmaine Solomon's 55 years of experience - writing, cooking and exploring the breadth of Asia - is the ingredient that brings all other ingredients to life. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques - ... more info

McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake ... more info

"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 ... more info