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| 1 |
Book DescriptionThis extensive and practical manual produced by the famous Master Chocolatier, Jean-Pierre Wybauw, includes a theoretical section with vivid illustrations. It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. More than 100 mouth-watering and original recipes are described in detail and illustrated with superb photographs by Tony Le Duc. The introduction of an 'aW' value for chocolates is unique. This is a standard handbook for professionals and experienced amateurs alike. |
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| 2 |
Book DescriptionNo description. |
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| 3 |
Book DescriptionNo description. |
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| 4 |
Book DescriptionMost diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of u... |
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| 5 |
Book DescriptionOver the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Ko... |
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| 6 |
Book DescriptionThe only book for home cooks offering a complete introduction to the craft.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 pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead... |
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| 7 |
Book DescriptionThe first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photo... |
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| 8 |
Book DescriptionNo description. |
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| 9 |
Book DescriptionNo description. |
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| 10 |
Book DescriptionIn their youth, Florentino Ariza and Fermino Daza fall passionately in love. When Fermina eventually chooses to marry a wealthy, well-born doctor, Florentino is devastated, but he is a romantic. As he rises in his business career he whiles away the years in 622 affairs--yet he reserves his heart for Fermina. Her husband dies at last, and Florentino purposefully attends the funeral. Fifty years, nine months, and four days after he first declared his love for Fermina, he will do so again.With humorous sagacity and consummate craft, García Márquez traces an exceptional half-century stor... |
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