Professional 9

Do you ever wish you could make dishes like some of your favorite restaurants? And would you be thrilled if you got a collection of recipes of some of the most popular meals in some of the world's m……続きを見る

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventivenes……続きを見る

Wil jij ook de beste versie van jezelf worden? Ben jij ook al jaren bezig met afvallen, met je eetpatroon aan te passen en blijft het resultaat uit? Slaap je slecht en heb je weinig energie? Wil je ……続きを見る

If you want to learn how to serve, give excellent customer service, and achieve success as a server in the restaurant industry, then check out HowExpert Guide to Serving. Being a server - well, a go……続きを見る

Dalla catena del freddo alla cottura a bassa temperatura, le innovazioni sistemiche della moderna cucina professionale sono sempre legate a questioni “termiche”. Per abitudine, il concetto della con……続きを見る

Cocinar es, sin dudas, transformar los alimentos, permitir o inducir la metamorfosis de los ingredientes, propiciar esa maravillosa alquimia que comenzará entrando por los ojos, halagará nuestra nar……続きを見る

Todo lo que un buen gourmet debe conocer: el sushi y la cocina tradicional japonesa, los ceviches y la cocina clásica peruana, las nuevas tendencias de la tradicional parrilla argentina que incluyen……続きを見る

In its first full-color cookbook, the renowned Baking School at King Arthur shares more than 100 recipes and essential techniques. A Food & Wine Best Cookbook of 2022 Baking is a craft, one that has……続きを見る

From blast chilling to low temperature cooking, modern systematic innovations in the food service industry have largely been linked to thermal treatments. We tend to automatically associate the conc……続きを見る

This book is about to change all those assumptions and show you innovative ways to prepare freezer-ready make-ahead meals that taste delicious, have great texture, and preserve the same freshness af……続きを見る

'The next Bill Bryson.’ New York Times Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his coo……続きを見る

Michael Caines, MBE, is a truly original British chef, who has created innovative and original dishes which have earned him two Michelin stars and numerous awards and accolades, including ‘the UK’s ……続きを見る

Next to the hustle and bustle of London’s St Pancras station, The Gilbert Scott, Marcus Wareing’s latest venture, is one of the hottest restaurants in town. Situated in the recently restored archite……続きを見る

'The best Italian food writer around...anyone who loves food - reading about it, cooking it, eating it - should have this book. I kiss the ground she walks on' Nigella Lawson In this book Anna Del C……続きを見る

Abra seu próprio negócio em um segmento crescente e altamente lucrativo. Se você sempre desejou investir em um restaurante, bar, lanchonete, cafeteria ou quiosque e quer atender e servir com excelên……続きを見る

A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's *Julia. The French Chef Coo……続きを見る

• This Gyoza Recipe book Book 1: To get Beginners Made Easy Step-by-step. • Consists of several of traditional Gyoza recipes. • Each recipe has an easy step that can be easily followed. • You can fi……続きを見る

Whether you're vegan, vegetarian, or omnivore, getting your nutrition from plant-based foods is one of the best things you can do for your health-and it's easier than you might think! The science co……続きを見る

Gone are the days when butchering was only trusted to someone at the local supermarket. Today, butchering has come full circle and is once again appreciated for the great craft that it is. Small but……続きを見る

How to thrive in one of today's top ten "dream professions." Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fast……続きを見る

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains w……続きを見る

IACP Award Winner * Named one of “The 25 Most Influential Cookbooks From the Last 100 Years” by T: The New York Times Style Magazine 2024 marks the twenty-fifth anniversary of The French Laundry Coo……続きを見る

New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, ……続きを見る

Baked Meals Recipes - Restaurant Recipes You can cook very easily and quickly in the oven. You can surprise everyone using oven recipes. Even you won't believe the food you make. You will cook resta……続きを見る

A realizzare i fermentati ci si prende gusto, si parte con la scelta di un frutto e ci si ritrova nell'arco di pochi mesi a volerne provare sempre di nuovi, ad osare con le erbe e frutti, ad azzarda……続きを見る

**EDIZIONE REVISIONATA 06/03/2023 eBook illustrato in formato fixed layout.** Pochi cibi sono stati rivalutati quanto l’hamburger. Negli ultimi anni questo “fast food” per antonomasia è stato propos……続きを見る

The important benefit of a microwave oven is the 'time efficiency'. As compared to the traditional methods of cooking, microwave ovens take very little time to cook. Microwave Recipes have taken ove……続きを見る

**A Spirited Awards Finalist for Best New Book on Drinks Culture and History Perfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation*, this instant classic is b……続きを見る

From the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere. Sometimes, the best way ……続きを見る

The Low-Oxalate Anti-Inflammatory COOKBOOK 150 Healthy Recipes for Beginners to Manage Inflammation, Pain and Kidney Stones 続きを見る