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Theory Books

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sku: 10380

elBulli IV 2003-2004, Ferran & Albert Adria

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sku: 10093

COCKTAIL CUISINE - TONY BOTELLA

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sku: 10392

The Oxford Companion to Sugar and Sweets

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sku: 10379

ELBULLI ll1994-1997 - FERRAN & ALBERT ADRIA

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sku: 10128

The Kitchen As Laboratory reflections on the science of food & cooking

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sku: 10196

Cook it Raw - Allesandro Porcelli

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sku: 10331

SIETE

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sku: 10341

MODERN GASTRONOMY - A-Z

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sku: 10321

Building a Meal - Herve This

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE

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sku: 10117

Further Adventures in Search of Perfection

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

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sku: 10380

elBulli IV 2003-2004, Ferran & Albert Adria

el Bulli IV, the latest in the series to be translated in English. elBulli 2003 and 2004 are presented as two separate books in the signature black outer case. Both books come with the usual fold out...

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sku: 10093

COCKTAIL CUISINE - TONY BOTELLA

Discover Over 50 Innovative Recipes. Cocktail Cuisine offers a modern approach to canapés and appetizers in the will to break from tradition. The book contains recipes all...

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sku: 10392

The Oxford Companion to Sugar and Sweets

The Ultimate Story Of The Sweet Tooth. Celebrating sugar while acknowledging its complex history. Published: 2015. Language: English. Hardback. Pages: 888. "For all of those who are the fans of the pleasure of eating sweets and the...

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sku: 10379

ELBULLI ll1994-1997 - FERRAN & ALBERT ADRIA

elBulli 1994-1997, Ferran & Albert Adria The second book from the world renowned elBulli. This publication covers the earlier years at...

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sku: 10128

The Kitchen As Laboratory reflections on the science of food & cooking

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and...

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sku: 10196

Cook it Raw - Allesandro Porcelli

An Exclusive Window Into The World's Most Progressive Culinary Collective. Cook it Raw tells the story of an exciting collection of...

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sku: 10331

SIETE

Unleash Your Creativity. A collaboration of seven of Spain's finest pastry chefs: Jordi Pujol, Jacob Torreblanca, Oriol Balaguer, Miguel Sierra, Carles Mampel, Ramon Morato & Paco Torreblanca all combine to bring you ideas and recipes...

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sku: 10341

MODERN GASTRONOMY - A-Z

Dictionary Of Present Day Cooking. This book puts equal emphasis on the nature of ingredients, their reactions and the processes they undergo to create the final product. The books' format...

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sku: 10321

Building a Meal - Herve This

A classic great read An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy; the scientific exploration of cooking and eating. By...

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sku: 10333

DISCOVERING THE GREAT BRITISH TRUFFLE

Discovering The Great British TruffleUnbeknown to many, Britain is home to one of nature's most sought after culinary delicacies - The Black Summer Truffle. Years ago the art of truffle hunting had its place in Olde...

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sku: 10117

Further Adventures in Search of Perfection

Heston Blumenthal's TV series, "In Search of Perfection", shown on BBC2 in autumn 2006, was so popular and successful that he has been commissioned for a second series this autumn. This book will accompany the series in the same way that...

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

"An American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "A myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "Funny,...

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