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Ingram Books Products (453)

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Modernist Cuisine: The Art and Science of Cooking

The authors--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.

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Mastering the Art of French Cooking (2 Volume Box Set): Volumes 1 and 2

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is...

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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia

Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, "Larousse Gastronomique" has been thoroughly updated to include the latest culinary advancements.

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Under Pressure: Cooking Sous Vide

"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, "introduces cooks to one of the most important culinary innovations of modern times."
An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. "Thomas...

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The Professional Pastry Chef: Fundamentals of Baking and Pastry

"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 Pépin, author, teacher, and host of his own public television...

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The Wines of Burgundy

"A master class in Burgundy, given by one of the world's foremost authorities." Jacqueline Friedrich, author of "The Wines of France "
"Clive Coates is a thinker as well as a writer and taster of distinction. . .. For me, he is indispensable reading."--Hugh Johnson

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Alinea

Chef Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. "Alinea" showcases Achatz's cuisine with more than 100 dishes and 600 photographs.

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Eleven Madison Park: The Cookbook

Under the leadership of Executive Chef Humm and General Manager Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. "Eleven Madison Park" is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married...

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Mastering the Art of French Cooking, Volume 2

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is...

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Noma: Time and Place in Nordic Cuisine

Widely credited with re-inventing Nordic Cuisine, Redzepi, whose Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010, offers an exclusive insight into his food, philosophy, and creativity. More than 90 recipes are included along with 200 color photographs.

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