Professional 3

So, what exactly is fermentation? Fermentation is the process of food preservation. It supercharges the nutrient content of the food. This happens when the natural bacteria found in foods break down……続きを見る

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chefーand what kind of emotional dynamics drove the fast-paced, intense interactions inside a gr……続きを見る

You like Japanese food? I do, and just can't seems to get enough of it. The best way to enjoy Japanese food is ... to make it yourself, right from your kitchen! That's why this ebook is here to hel……続きを見る

60 Recipes Brunch and Dinner Book Is something I would like to share with you. These are some of my family's favorite recipes that we have been enjoying for years. There are a lot new ideas for plan……続きを見る

Culinary school is a big investment and a big time commitment. This no-bullshit guide will help you get the most out of school, and launch into a rad professional cooking career. We’ll start with ba……続きを見る

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques a……続きを見る

El libro en sí no es un libro de recetas como lo entenderíamos normalmente, sino una especie de "colección" de "descripciones", en su mayoría de platos del gran maestro Auguste Escoffier (1846-1935), ……続きを見る

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, g……続きを見る

A beginner’s guide to sous vide, offering 100+ tender and succulent dishes cooked to perfectionーfrom the creator of Nomiku, the first affordable sous vide machine “Sous Vide at Home gives every hom……続きを見る

'Nicole is smart and generally brilliant' - Yottam Ottolenghi **- Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is one of the most exciting food talent……続きを見る

Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashio……続きを見る

Chef Marlene Myrie is a caterer, personal chef, food writer, and cookbook author living and working in Los Angeles, California.  According to Chef Marlene, “The story of the food I prepare is ……続きを見る

Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the ……続きを見る

This book covers food safety requirements, food safety auditing, recommendations and how to implement the recommendations including prevention of food poisoning. It deals with entire food safety pro……続きを見る

Reliable recipes for special occasions. Swish Dinner is a delightful collection of delicious recipes that are easy to follow and even easier to eat. This is a fabulous collection of recipes from Tep……続きを見る

Explore the refined world of mixology in this vintage collection of classic cocktail recipes and bartending guidance. Master the techniques of mixology with The Cocktail Book - A Sideboard Manual Fo……続きを見る

An exciting collection of over 300 cocktail recipes as well as practical directions for non-alcoholic drinks and syrups from the pioneering bartender Thomas Stuart. First published in 1904, this vin……続きを見る

There are three problems with supermarket sausages, hot dogs and jerky. 1, They contain preservatives and carcinogens. They are way too expensive. They are not spiced exactly the way you would m……続きを見る

Learning how to cook can open a whole new world for you. You’ll find yourself conversing with people you would not otherwise have known, and developing friends you might never have had. **Being able……続きを見る

Take Your Recipes Up a Notch, Y’all! Loreal Gavin, a.k.a. The Butcher Babe, shows you the delicious collision of down home dishes and classic French cooking in this incredible collection of new comf……続きを見る

Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants – the two Michelin-starred Marcus at The Berkeley, as well as The ……続きを見る

Recipient of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolut……続きを見る

From the pioneering mixologist Harry Johnson, this timeless guide reveals the secrets to crafting the perfect cocktail and details hundreds of essential mixed drinks recipes. First published in 1882……続きを見る

According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between……続きを見る

Since the beginning of times, food and fire is what brought us all together. But as the human race evolved over time, our desire for unique culinary experiences grew to an insatiable intrigue to be ……続きを見る

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 ……続きを見る

Shortlisted for BOOK OF THE YEAR by the Food and Travel Magazine 2018 Reader Awards Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for ……続きを見る

This vintage compendium of time-tested recipes delves into over one hundred creative methods for making various types of beer, wine, whisky, and other spirits. Discover a meticulously curated collec……続きを見る

From the Golden Age of Mixology, this recipe book is a practical guide to the art of bartending and crafting cocktails. First published in 1887, this vintage recipe book includes instructions on how……続きを見る

Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford's nineteenth-century students. First published in 1827, t……続きを見る