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When we first published this little book by Kamila Skopová in 2004, we had no idea what a tradition we would be starting, for ever...
If saffron was the most precious culinary item of the Middle Ages, then the truffle is that of the 21st century. Gourmets let the unique...
The first definitive guide to contemporary French wines and producers in a deluxe two-book package, from&,nbsp,a two-time James Beard Award winner&,nbsp,This comprehensive and authoritative resource...
British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal,...
Ferran Adria's elBullifoundation uses the Italian colazione to explore the concept of breakfast through the rigorous Sapiens methodology - the result of years of extensive...
An exploration of the birth of cooking, as charted by leading authority Ferran Adria's elBullifoundationThis essential volume examines the foundations of cuisine, starting with its...
The legendary chef Ferran Adria's think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This...
'The Praline' contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic...
The definitive culinary encyclopedia made accessible to modern readersContains over 900 attractive new photographs, both in colour and black and whiteFeatures more foods than ever...
All the information, guidance, and recipes you need to become a pastry professional--in a single book! Comprehensive in its content and practical...
Learn to cook like the professionals with this essential reference work from the renowned Institut Paul Bocuse....
Richard Juhlin, the world s foremost champagne expert, takes readers on a journey through the history of the beverage, the leading winemakers of Champagne, and...
A book for the professional ice cream-maker as well as the hobby cook, step-by-step photography accompanies the 60 frozen dessert recipes, all by world-renowned chef...
Witty, candid, and insightful: Magnus Nilsson's ode to his extraordinary restaurant, FavikenIn 2019, Magnus Nilsson closed Faviken, his one-of-a-kind restaurant in remote Sweden - a...
A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this...
There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to...
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