{"title":"Professional","description":null,"products":[{"product_id":"the-inquisitive-cook-discover-the-unexpected-science-of-the-kitchen-paperback","title":"The Inquisitive Cook: Discover the Unexpected Science of the Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne Gardiner\u003c\/b\u003e (Author), \u003cb\u003eSue Wilson\u003c\/b\u003e (Author), \u003cb\u003eThe Exploratorium\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are \"cook's queries,\" quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAnne Gardiner \u003c\/b\u003eand \u003cb\u003eSue Wilson\u003c\/b\u003e (Vancouver, B.C.) together write \"The Inquisitive Cook,\" a weekly column dedicated to explaining the science of the kitchen, for the Montreal Gazette, and sydnicated to newspapers throughout Canada.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.4 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914916663640,"sku":"9780805045413","price":22.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uzrOC6jijo9780805045413.webp?v=1792785255"},{"product_id":"kitchen-shortcuts-saving-time-money-in-the-minutes-you-have-paperback","title":"Kitchen Shortcuts: Saving Time \u0026 Money in the Minutes You Have - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarnie Swedberg\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eKitchen-frazzled readers find immediate help and direction in Marnie's clear, practical, enthusiastic advice. You can definitely save money with this manual, but you can also shave time off your food-related activities while serving great food to your family and friends. Taught by home economics teachers, tapped into by restaurant owners, and utilized by busy moms, these shortcuts enable you to serve great tasting food, super-fast, and for le$$. Marnie hosts hundreds of guests per week between her home, restaurant, and espresso café. She enjoys savory tastes, speedy tactics, and stylish presentation, and shares her secret tips with you throughout the pages of this easy-to-read book. Originally published in 1996, this updated and expanded version contains the best of the best and the new shortcuts Marnie has developed in the interim. A must-have manual for every kitchen, it is a food management model that has become a movement. Busy mom and hostess, Nancy Fisher, writes, \"This book has changed my kitchen forever! Not just another cookbook, it is a food management system that organizes shopping, storing, and preparing. The strategies are neither complicated nor impractical... This is less a book review and more the divulging of a love-affair with this innovative book. The strategies and time and money saving ideas in this book will affect your whole life.\" Readers send notes like this one from Harriet Suddley. \"I bought each of my daughters and daughters in law copies of this book when it first came out. Now I need more copies for my granddaughters.\" From the back jacket: Save Time. Super Busy? These strategies shave hours off your food-related responsibilities. Escaping the kitchen just 10 minutes faster per day will yield 2.5 days of free time this year. You want this! Serve Family Meals. Now you can serve balanced meals on even the busiest days while teaching your kids health-building ways. Drive by the drive-thrus, take control of your time, and save money and health by serving meals you love. Save Money. It is super easy to save money on food while also saving time. If you invest $30 of your weekly grocery savings, you'll have $10,000 saved up in just five years. You need this! Entertain Guests. Are you 100% ready to host unexpected guests anytime? Do you want to feel more confident inviting friends for meals, parties, or overnight stays? Feel prepared, look like a pro, and enjoy entertaining from this day forward. To learn more about the author and the other resources she provides for super busy women, visit http: \/\/www.Marnie.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.53 x 7.99 x 5.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914917843288,"sku":"9780982993521","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rLv6X5VGQ_9780982993521.webp?v=1792785258"},{"product_id":"atelier-crenn-metamorphosis-of-taste-hardcover","title":"Atelier Crenn: Metamorphosis of Taste - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDominique Crenn\u003c\/b\u003e (Author), \u003cb\u003eKaren Leibowitz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe debut cookbook from the first female chef in America to earn two Michelin stars\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eAtelier Crenn\u003c\/em\u003e is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars--and arguably the greatest female chef in the country. This gorgeous book traces Crenn's rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn's food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn's dishes are works of art. Her recipes reflect her poetic nature with evocative names like \"A Walk in the Forest,\" \"Birth,\" and \"The Sea.\" Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDOMINIQUE CRENN is the first American woman chef to earn two Michelin stars. Raised in France, Chef Crenn opened her restaurant, Atelier Crenn, in San Francisco. She has appeared on the \u003ci\u003eToday \u003c\/i\u003eshow\u003ci\u003e, Iron Chef America, The Next Iron Chef, \u003c\/i\u003e and \u003ci\u003eTop Chef. \u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 376\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 11 x 9.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 03, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923610456,"sku":"9780544444676","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BzjxJBrlLV9780544444676.webp?v=1792785266"},{"product_id":"leadership-lessons-from-a-chef-finding-time-to-be-great-paperback","title":"Leadership Lessons from a Chef: Finding Time to Be Great - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCharles Carroll\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen.\"\u003cbr\u003e --Chef John Folse, CEC, AAC \u003c\/p\u003e\u003cp\u003e\"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing.\"\u003cbr\u003e --Johnny Carrabba, founder, Carrabba's Restaurant\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eLeadership Lessons from a Chef\u003c\/i\u003e\u003c\/b\u003e is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.\u003c\/p\u003e \u003cp\u003eUsing stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eChef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen.\u003cbr\u003e --Chef John Folse, CEC, AAC \u003c\/p\u003e\u003cp\u003eFrom time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing.\u003cbr\u003e --Johnny Carrabba, founder, Carrabba's Restaurant\u003c\/p\u003e \u003cp\u003e\u003cb\u003eA unique guide to leadership in the culinary arena, by a chef for chefs\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLeadership Lessons from a Chef is about creating excellence in the professional kitchen.Here the difference between good and great comes down to the details, and attentionto these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.\u003c\/p\u003e \u003cp\u003eUsing stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.\u003c\/p\u003e \u003cp\u003eLeadership Lessons from a Chef features: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eChef Carroll's formula for managing kitchen staffs--SEF: Scheduling, Empowering, and Follow up--and how the formula works in practice\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eTake-away boxes that reinforce key points\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eChapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHelpful forms for both greater efficiency and esprit de corps\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eInspiring quotations, as well as life and work tips from Chef Carroll\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eChef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen.\u003cbr\u003e --Chef John Folse, CEC, AAC \u003c\/p\u003e\u003cp\u003e\"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing.\"\u003cbr\u003e --Johnny Carrabba, founder, Carrabba's Restaurant\u003c\/p\u003e \u003cp\u003e\u003cb\u003eA unique guide to leadership in the culinary arena, by a chef for chefs\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLeadership Lessons from a Chef is about creating excellence in the professional kitchen.Here the difference between good and great comes down to the details, and attentionto these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.\u003c\/p\u003e \u003cp\u003eUsing stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.\u003c\/p\u003e \u003cp\u003eLeadership Lessons from a Chef features: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eChef Carroll's formula for managing kitchen staffs--SEF: Scheduling, Empowering, and Follow up--and how the formula works in practice\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eTake-away boxes that reinforce key points\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eChapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHelpful forms for both greater efficiency and esprit de corps\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eInspiring quotations, as well as life and work tips from Chef Carroll\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCharles M. Carroll\u003c\/b\u003e, CEC, AAC, is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. Before joining River Oaks, Carroll held executive chef positions at Rochester, New York's Oak Hill Country Club and The Balsams Grand Resort Hotel in New Hampshire.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914931867992,"sku":"9780470125304","price":61.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/owKwIKVOka9780470125304.webp?v=1792785275"},{"product_id":"equipment-for-bakers-paperback","title":"Equipment for Bakers - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamuel A. Matz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 492\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 1988\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914936914264,"sku":"9780942849271","price":70.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/QIfLWM6M809780942849271.webp?v=1792785283"},{"product_id":"escoffier-the-complete-guide-to-the-art-of-modern-cookery-hardcover","title":"Escoffier: The Complete Guide to the Art of Modern Cookery - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eH. L. Cracknell\u003c\/b\u003e (Author), \u003cb\u003eR. J. Kaufmann\u003c\/b\u003e (Author), \u003cb\u003eGeorges Auguste Escoffier\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eThe culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eWhen Georges Auguste Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work.\u003c\/p\u003e \u003cp\u003eTranslated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eIncludes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts\u003c\/li\u003e \u003cli\u003eIdeal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies\u003c\/li\u003e \u003cli\u003eThe only unabridged English translation of Escoffier's original text, in a sleek, modern design\u003c\/li\u003e \u003c\/ul\u003e For anyone who is serious about French food, modern cooking, or culinary history, \u003ci\u003eEscoffier's Complete Guide to the Art of Modern Cookery\u003c\/i\u003e is the ultimate guide and cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eGeorges Auguste Escoffier (1846-1935)\u003c\/b\u003e was born in a village near Nice called Villeneuve Loubet. His father, a blacksmith, arranged for his thirteen-year-old son to work in one of the better restaurants in Nice. When Escoffier was nineteen, the owner of the most fashionable Paris restaurant, the Petit Moulin Rouge, invited him to join his team. From Paris he went to Monte Carlo, and in 1884 met César Ritz. In 1890, Escoffier and Ritz were called to the Savoy Hotel in London as \"chef des cuisines and head of restaurant services\" and \"general manager\" respectively. They went on to open the Ritz Hotel in Paris and the Carlton Hotel in Haymarket, London, and Escoffier published the first edition of \u003ci\u003eLe Guide Culinaire\u003c\/i\u003e in 1903. He retired at the age of seventy-three, but remained involved with each new French edition of the book until 1921, when the fourth edition appeared.\u003c\/p\u003e \u003cp\u003eTranslators H. L. Cracknell and \u003cb\u003eR. J. Kaufmann\u003c\/b\u003e met while they were both working at London's Savoy Hotel in the late 1940's; a kitchen where the shadow of its first chef, Escoffier, still cast its influence. Both have served as lecturers in cookery in a number of technical colleges, and are holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 646\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 9.8 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 07, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914938061144,"sku":"9780470900277","price":77.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VaxPyTu3wo9780470900277.webp?v=1792785285"},{"product_id":"the-flavor-bible-the-essential-guide-to-culinary-creativity-based-on-the-wisdom-of-americas-most-imaginative-chefs-hardcover","title":"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Dornenburg\u003c\/b\u003e (Author), \u003cb\u003eKaren Page\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWidely hailed as one of the most influential cookbooks of all time, this is the timeless, classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Eight years in the making, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. \u003cp\u003e\u003c\/p\u003e Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking--as well as a new genre of \"cookbook\" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Flavor Bible\u003c\/i\u003e is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eExplore the roles played by the four basic tastes\u003c\/b\u003e--salty, sour, bitter, and sweet--and how to bring them into harmony; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWork more intuitively and effectively with ingredients\u003c\/b\u003e by discovering which flavors have the strongest affinities for one another; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBrighten flavors through the use of acids\u003c\/b\u003e--from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDeepen or intensify flavors \u003c\/b\u003ethrough layering specific ingredients and techniques; \u003c\/li\u003e\n\u003cli\u003e and \u003cb\u003ebalance the physical, emotional, mental, and spiritual aspects of cooking\u003c\/b\u003e and serving an extraordinary meal. \u003c\/li\u003e\n\u003c\/ul\u003e Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e is an essential book for every kitchen library. \u003cp\u003e\u003c\/p\u003e For more inspiration in the kitchen, look for \u003ci\u003eThe Vegetarian Flavor Bible \u003c\/i\u003eand\u003ci\u003e Kitchen Creativity\u003c\/i\u003e.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKaren Page\u003c\/b\u003e is a two-time James Beard Award-winning author whose books include \u003ci\u003eThe Flavor Bible\u003c\/i\u003e, which was named one of the year's best cookbooks on both \u003ci\u003eToday\u003c\/i\u003e and \u003ci\u003eGood Morning America\u003c\/i\u003e, one of the 100 best cookbooks of the last twenty-five years by \u003ci\u003eCooking Light\u003c\/i\u003e, and one of the ten best cookbooks in the world of the past century by \u003ci\u003eForbes\u003c\/i\u003e. The former \u003ci\u003eWashington Post\u003c\/i\u003e wine columnist is also the author of \u003ci\u003eWhat to Drink with What You Eat\u003c\/i\u003e, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAndrew Dornenburg\u003c\/b\u003e studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2008\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2009)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914939273560,"sku":"9780316118408","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KSwgfe4XPt9780316118408.webp?v=1792785286"},{"product_id":"menu-pricing-and-strategy-paperback","title":"Menu: Pricing and Strategy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJack E. Miller\u003c\/b\u003e (Author), \u003cb\u003eDavid V. Pavesic\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis guide to strategically planning a menu offers a wealth of information on designing and pricing for profit. Contents include a new section on the psychological aspects of menu pricing, expanded coverage of health-food, ethnic, and international menus, and additional terms for enhancing menu descriptions.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eNow in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJack E. Miller\u003c\/strong\u003e, FMP, is Professor Emeritus and past chair of the Hotel, Restaurant, Chef's Apprentice, and Tourism Program, St. Louis Community College. Miller is also coauthor of Basic Food and Beverage Cost Control. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDavid V. Pavesic\u003c\/strong\u003e, Ph.D., FMP, is Senior Professor in the School of Hospitality Administration in the Robinson College of Business at Georgia State University. He is an author and consultant to the industry in the area of operations, cost controls, menu design and menu analysis.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.58 x 10.98 x 8.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 18, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944090456,"sku":"9780471287476","price":188.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Nsx31i9ZZ49780471287476.webp?v=1792785293"},{"product_id":"culinary-artistry-paperback","title":"Culinary Artistry - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Dornenburg\u003c\/b\u003e (Author), \u003cb\u003eKaren Page\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003e\"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony.\"\u003c\/i\u003e\u003c\/b\u003e \u003ci\u003e\u003cb\u003e--Molly O'Neil in The New York Times Magazine.\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFor anyone who believes in the potential for artistry in the realm of food, \u003ci\u003eCulinary Artistry\u003c\/i\u003e is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines \"culinary artists,\" how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eFor anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines \"culinary artists\", how and where they find their inspiration, and how they translate that vision to the plate. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAndrew Dornenburg\u003c\/strong\u003e and \u003cstrong\u003eKaren Page\u003c\/strong\u003e are co-authors of a ground-breaking trilogy of books chronicling America's vibrant restaurant culture: \u003cem\u003eBecoming a Chef, Culinary Artistry\u003c\/em\u003e, and \u003cem\u003eDining Out\u003c\/em\u003e. \u003cem\u003eBecoming a Chef\u003c\/em\u003e won the 1996 James Beard Book Award for Best Writing on food, and the couple awards an annual \u003cem\u003eBecoming a Chef\u003c\/em\u003e Scholarship with a percentage of the royalties from the book. Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Arcadia, Judson Grill, and March in New York City; and Biba and the East Coast Grill in Boston. He attended The School for American Chefs, where he studied with Madeleine Kamman. Page, the recipient of the 1997 Melitta Benz Awardá for Women's Achievement, is a graduate of the Harvard Business School (whose alumnae network she heads) and Northwestern University, which named her to the council of 100 (leading alumnae). The couple lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 1996\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944778584,"sku":"9780471287858","price":31.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TWtMmw2sY_9780471287858.webp?v=1792785294"},{"product_id":"large-quantity-recipes-paperback","title":"Large Quantity Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMargaret E. Terrell\u003c\/b\u003e (Author), \u003cb\u003eDorothea B. Headlund\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePractical, scalable recipes designed to reliably feed a crowd\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eLarge Quantity Recipes\u003c\/i\u003e, 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eLarge Quantity Recipes Fourth Edition Terrell - Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes: \u003c\/p\u003e\u003cul\u003e \u003cli\u003efamous Persian butterscotch pie\u003c\/li\u003e \u003cli\u003edelicious blueberry corn muffins\u003c\/li\u003e \u003cli\u003etasty cranberry coffee cake\u003c\/li\u003e \u003cli\u003efabulous four grain bread\u003c\/li\u003e \u003cli\u003eluscious lemon bars\u003c\/li\u003e \u003cli\u003edelightful chocolate crinkle cookies\u003c\/li\u003e \u003c\/ul\u003e In addition, you'll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time a new employee struggling with production and service requirements in a large quantity kitchen an accountant calculating menu costs or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eLarge Quantity Recipes Fourth Edition Terrell - Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes: \u003c\/p\u003e\u003cul\u003e \u003cli\u003efamous Persian butterscotch pie\u003c\/li\u003e \u003cli\u003edelicious blueberry corn muffins\u003c\/li\u003e \u003cli\u003etasty cranberry coffee cake\u003c\/li\u003e \u003cli\u003efabulous four grain bread\u003c\/li\u003e \u003cli\u003eluscious lemon bars\u003c\/li\u003e \u003cli\u003edelightful chocolate crinkle cookies\u003c\/li\u003e \u003c\/ul\u003e In addition, you'll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quantity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAbout the authors Margaret E. Terrell, D.Sc., Professor Emeritus, was a Professor of Home Economics and Director of the Administrative Dietetic Internship at the University of Washington for 42 years. She was also the owner of the Persian Dining Room and Terrell Dining Service, which operated the concessions at several industrial foodservice facilities, including American Can Company, Safeco Insurance Company, and Fisher Flouring Mills. She has written numerous articles and is the author of Professional Food Preparation; For Goodness Sake, Mary McCrank's Dinner House Recipes; and is co-author of Foodservice Planning: Layout and Equipment. Dorothea B. Headlund is a foodservice consultant. She has served as catering manager and food buyer for the University of Washington Dining Halls, and as supervisor of Terrell Dining Service. She also helped plan and organize the Safeco Insurance Company home office cafeteria. Ms. Headlund has over thirty years' experience in institutional and industrial foodservice, commercial restaurants, and clubs.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.28 x 10.96 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 16, 1991\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945433944,"sku":"9780471288541","price":179.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mizZG9eH6t9780471288541.webp?v=1792785296"},{"product_id":"professional-vegetarian-cooking-hardcover","title":"Professional Vegetarian Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKenneth A. Bergeron\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eVegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.\u003cbr\u003e* Explains how to integrate vegetarian dishes into every phase of a meal\u003cbr\u003e* Includes 200 ready-to-use recipes\u003cbr\u003e* Lists best sources of purveyors and mail order products\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eChefs, caterers, and managers from every corner of the foodservice industry are feeling the increasing demand for attractive, appetizing, and creative vegetarian dishes. In Professional Vegetarian Cooking, award-winning chef Ken Bergeron provides all of the information needed to create sumptuous meatless dishes that will impress and delight even the most demanding vegetarians and keep them coming back for more. Professional Vegetarian Cooking is filled with dynamic ideas for building flavor using vegetable stocks, herbs, spices, and oils. Using traditional cooking techniques, this book provides step-by-step instructions on how to create peerless vegetarian dishes that are delicious and visually attractive, from savory soups and elegant entr?es to sensational side dishes and delightful desserts. This comprehensive resource provides, \u003cbr\u003e* 200 recipes for incomparable vegetarian dishes using common and uncommon ingredients\u003cbr\u003e* Ideas and inspiration for creating new and interesting dishes\u003cbr\u003e* Helpful tips on making the transition to vegetarian cooking\u003cbr\u003e* A list of the best sources for purveyors and mail-order products\u003cbr\u003eThe rapidly growing market for vegetarian cuisine offers enormous opportunities to those who make the effort to understand and please the discriminating vegetarian palate. Professional Vegetarian Cooking is the ideal starting point on the path to achieving that goal. It is also a boundless source of information and inspiration for serious epicureans who are interested in vegetarian cooking.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.59 x 9.44 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 21, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914946023768,"sku":"9780471292357","price":80.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5zZe7DArmE9780471292357.webp?v=1792785295"},{"product_id":"sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-hardcover","title":"Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLisa Q. Fetterman\u003c\/b\u003e (Author), \u003cb\u003eMeesha Halm\u003c\/b\u003e (Author), \u003cb\u003eScott Peabody\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA beginner's guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection--from the creator of Nomiku, the first affordable sous vide machine\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"\u003ci\u003eSous Vide at Home \u003c\/i\u003egives every home cook the techniques and recipes they need to revolutionize the way they make food.\"--Hugh Acheson, author of \u003ci\u003eHow to Cook\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLearn how to make the perfect sous vide meal with this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like \u003cb\u003ePerfect Sous Vide Steak and Duck Confit\u003c\/b\u003e, and next-level appetizers like \u003cb\u003eDeep Fried Egg Yolks\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eIncluding over 100 recipes for everything from \u003cb\u003eHalibut Tostadas, Grilled Asparagus with Romesco, \u003c\/b\u003e and \u003cb\u003eChicken Tikka Masala, \u003c\/b\u003e to\u003cb\u003e Dulce de Leche, Hassle-Free Vanilla Ice Cream, \u003c\/b\u003e and even homemade \u003cb\u003eCoffee-Cardamom Bitters\u003c\/b\u003e, \u003ci\u003e Sous Vide at Home\u003c\/i\u003e has you covered for every occasion.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of \u003ci\u003eSous Vide Made Simple. \u003c\/i\u003eShe has been featured in \u003ci\u003eWired\u003c\/i\u003e, MAKE, and \u003ci\u003eForbes\u003c\/i\u003e, and was named on both \u003ci\u003eForbes\u003c\/i\u003e' and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eScott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e as well as \u003ci\u003eSous Vide at Home\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eMeesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including \u003ci\u003eThe Balsamic Vinegar Cookbook\u003c\/i\u003e and \u003ci\u003eSavoring the Wine Countr\u003c\/i\u003ey, and she is a co-author of \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e. She's served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.2 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947793240,"sku":"9780399578069","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/J1Q8IFqCwD9780399578069.webp?v=1792785299"},{"product_id":"carnivore-diet-a-complete-step-by-step-guide-with-10-food-plans-and-30-delicious-carnivorous-recipes-paperback","title":"Carnivore Diet: A Complete Step-by-Step Guide with 10 Food Plans and 30 Delicious Carnivorous Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Duke\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIf you are looking for something different that can help you lose weight and help fight diseases such as diabetes and cancer, the Carnivore Diet may be right up your ally! Are you sick and tired of trying out every diet under the sun and seeing no results? In today's market, there are a billion, and one diets telling you to eat this and not that. Whether it is low carbohydrate, high vegetable, or low protein, each and every one of these diets seem to copy one another. Some of the incredible results from the Carnivore Diet include: - Weight Loss - Increased Energy - Improved Skin Quality - Improved Blood Sugar Levels - Improved Cholesterol - And so much more! Plus, what is a diet if you are not going to stick it out? While there will be many people that call you crazy for following an all-meat diet, the results do not lie! On top of benefiting from your diet, you will also be eating some incredibly delicious meals! Within the chapters of this book, you will be handed thirty different meat-filled recipes and ten different meal plans for different sexes and ages! What have you got to lose? You have tried everything else, and all of the fruits and vegetables in the world have failed you! The only thing in between a new diet and amazing results is you! What are you waiting for? Click buy now!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 158\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.34 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 21, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948546904,"sku":"9781365208683","price":21.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6gbTPOkiJV9781365208683.webp?v=1792785300"},{"product_id":"cooking-for-fifty-the-complete-reference-and-cookbook-paperback","title":"Cooking for Fifty: The Complete Reference and Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChet Holden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis volume contains more than three hundred recipes that reflect broad culinary trends that will most likely continue for years to come. A sourcebook of recipes and references, it includes numerous recipes for such contemporary favourites as pasta, grains, seafood and fruits and the traditional favourites from American culinary regions, as well as more adventurous recipes from around the world. The recipes reflect the growing trend towards healthy eating with nutritional balance and nutrient breakdowns for each recipe. Aimed at the modern caterer, measures are given in both US and metric and alternative instructions are given for microwave cooking, food processors and other modern equipment\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eCooking for Fifty is the contemporary cookbook and comprehensive reference you need to create wonderful food in quantity. Combining a wealth of recipes from around the world with an authoritative reference section of essential tables, helpful guidelines, and innovative features, this is an important resource for everyone who cooks for large groups, including institutional and restaurant cooks, foodservice managers, and caterers. The recipes reflect broad culinary trends that will continue for years to come. Many of the dishes address the demand for healthful food, by using low-fat cooking methods and such popular ingredients as pasta, grains, seafood, and fruits. Fully tested, the recipes cover every menu section and day part, with appetizers, soups, seafood, meats, poultry, pasta and noodles, potatoes and grains, vegetables and legumes, salads and salad dressings, breads, desserts, breakfasts and brunches. The recipes use convenience products where sensible, and contemporary equipment where feasible. Food costs are realistic for a range of operations and budgets. A nutritional analysis appears with every recipe, filling a practical need in many food-service settings. All in all, this is a recipe collection that will fill your needs in the kitchen, and fill your patrons' tables with fabulous fare. Cooking for Fifty begins with a refresher course on cooking techniques. Then there are charts to show how much food to buy and cook for fifty portions. There are expansion and reduction charts to help you easily adjust recipes. Other charts will guide you from weights to measures, and from U.S. to metric equivalents. The reference section goes beyond the expected to such innovative features asthe \"Ethnic Flavor Exchange\", which shows how to leap from one cuisine to another by changing seasonings. There are definitions of over 1,500 American regional and international classic dishes. There is also a menu writer's thesaurus to help make your menus sizzle. Among the other features of this comprehensive sourcebook are catering checklists, table skirting requirements, bar needs and portion yields, special event themes, and creative menu suggestions. Cooking for Fifty is packed with important data, exciting ideas, and adaptable recipes created with the practical needs of today's foodservice professional in mind. You will turn to it again and again.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChet Holden is the author of Cooking for Fifty: The Complete Reference and Cookbook, published by Wiley.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 600\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.23 x 10.94 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 06, 1993\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914951332184,"sku":"9780471570158","price":164.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/w4lBxJeahG9780471570158.webp?v=1792785303"},{"product_id":"culinary-careers-fd-paperback","title":"Culinary Careers FD - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichele Thomas\u003c\/b\u003e (Author), \u003cb\u003eAnnette Tomei\u003c\/b\u003e (Author), \u003cb\u003eTracey Vasil Biscontini\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe fast and easy way to find your place in the culinary field\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eEver dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? \u003ci\u003eCulinary Careers For Dummies\u003c\/i\u003e is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, \u003ci\u003eCulinary Careers For Dummies\u003c\/i\u003e provides the essential information every culinary novice needs to enter and excel in the food service industry.\u003c\/p\u003e \u003cp\u003ePacked with advice on selecting a culinary school and tips for using your degree to land your dream job, \u003ci\u003eCulinary Careers For Dummies\u003c\/i\u003e offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist\/general manager, Sommelier, menu creator, food writer, consultant\/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eExpert guidance on cooking up your career plan to enter the food service industry\u003c\/li\u003e \u003cli\u003eTips and advice on what to study to get you where you're headed\u003c\/li\u003e \u003cli\u003ePacked with information on the many career options in the culinary field\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eCulinary Careers For Dummies\u003c\/i\u003e is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eWhat you need to know to find your path in this fast-growing industry\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eEver dream of exploring a career in culinary arts or cooking but don't know where to begin? \u003ci\u003eCulinary Careers For Dummies\u003c\/i\u003e is the perfect book for you! Packed with advice on selecting a culinary school and gaining on-the-job experience, it offers up-to-the-minute information on everything culinary novices need to enter and excel in the food service industry.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eCulinary Arts 101 -- get an introduction to the varieties of culinary professionals, the different types of places they work, and the pros and cons of culinary school\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePick a path -- discover the many types of culinary jobs out there, from the traditional restaurant kitchen to resorts, spas, and catering companies\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHow sweet it is -- find out about the specialty areas of the culinary field, from pastry chefs and food artisans to personal chefs and food scientists\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eStep out of the heat -- check out non-cooking careers in the field, like food writing, photography, and styling\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eLand that job -- create a top-notch résumé, visit restaurants, network with industry professionals, and climb the ladder\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eOpen the book and find: \u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eWhat culinary professionals do\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eWhere the jobs are\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHow to choose the right culinary school\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eThe lowdown on restaurant, wine, and many other culinary professions\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eCulinary opportunities in hotels, spas, and resorts\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eThe difference between a chef and a cook\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eAdvice to move up the culinary ladder\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eLearn to: \u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eLand your dream job in the culinary field\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eGrasp the ins and outs of culinary training, degrees, and certificates\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eFind your niche in the food service industry\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMichele Thomas\u003c\/b\u003e is a writing teacher and managing editor of the \u003ci\u003eInternational Culinary Institute\u003c\/i\u003e, home of the French Culinary Institute. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAnnette Tomei\u003c\/b\u003e is a food and wine consultant.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTracey Vasil Biscontini\u003c\/b\u003e is the founder, president and CEO of Northeast Editing, Inc.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.24 x 7.41 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 11, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956050776,"sku":"9781118077740","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YRET3siU9d9781118077740.webp?v=1792785310"},{"product_id":"professional-personal-chef-hardcover","title":"Professional Personal Chef - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCandy Wallace\u003c\/b\u003e (Author), \u003cb\u003eGreg Forte\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. \u003c\/p\u003e\u003cp\u003eWritten by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.\u003c\/p\u003e \u003cp\u003eFilled with resources rich in detail, this useful and engaging text covers: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe evolution of the professional personal chef career path\u003c\/li\u003e \u003cli\u003eThe benefits and disadvantages of various forms of business ownership\u003c\/li\u003e \u003cli\u003eOperating legally\u003c\/li\u003e \u003cli\u003eWriting an effective business plan\u003c\/li\u003e \u003cli\u003eCreating a vision statement, mission statement, and elevator speech for your personal chef business\u003c\/li\u003e \u003cli\u003eManaging and securing finances\u003c\/li\u003e \u003cli\u003eIdentifying target markets and revenue streams\u003c\/li\u003e \u003cli\u003eDeveloping marketing and sales plans and quality customer service\u003c\/li\u003e \u003cli\u003eA day in the life of a personal chef\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIn each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.\u003c\/p\u003e \u003cp\u003eA complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.\u003c\/p\u003e \u003cp\u003eCulinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find \u003cb\u003e\u003ci\u003eThe Professional Personal Chef\u003c\/i\u003e\u003c\/b\u003e the essential A-to-Z guide to this exciting career.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eThe definitive guide to a successful career as a professional personal chef\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e\u003cp\u003eThe job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense.\u003c\/p\u003e \u003cp\u003eWritten by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career.\u003c\/p\u003e \u003cp\u003eFilled with resources rich in detail, this useful and engaging text covers: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe evolution of the professional personal chef career path\u003c\/li\u003e \u003cli\u003eThe benefits and disadvantages of various forms of business ownership\u003c\/li\u003e \u003cli\u003eOperating legally\u003c\/li\u003e \u003cli\u003eWriting an effective business plan\u003c\/li\u003e \u003cli\u003eCreating a vision statement, mission statement, and elevator speech for your personal chef business\u003c\/li\u003e \u003cli\u003eManaging and securing finances\u003c\/li\u003e \u003cli\u003eIdentifying target markets and revenue streams\u003c\/li\u003e \u003cli\u003eDeveloping marketing and sales plans and quality customer service\u003c\/li\u003e \u003cli\u003eA day in the life of a personal chef\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIn each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs.\u003c\/p\u003e \u003cp\u003eA complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents.\u003c\/p\u003e \u003cp\u003eCulinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCandy Wallace\u003c\/b\u003e is the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Institute (APPCI). Recognized as the leading national authority on the subject, Chef Wallace has been teaching the business of being a personal chef to culinary students for the past eleven years. In 2003, she was awarded the International Association of Culinary Professionals (IACP) Award for excellence as Businessperson\/Entrepreneurof the Year. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eGreg Forte\u003c\/b\u003e, CEC, CCE, AAC, is the Director of the Utah Culinary Institute at Utah Valley State College. Chef Forte has been teaching culinary arts to students for over eighteen years. 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Booth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA cookbook on how to cook poultry and game birds.This is no 1001 recipe book .it covers technical aspects of poultry including eggs, boning, different species and methods of cooking including sous vide\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 558\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.69 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972664152,"sku":"9780648459507","price":86.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jI4Ep8s6UY9780648459507.webp?v=1792785335"},{"product_id":"professional-cooking-9e-study-guide-paperback","title":"Professional Cooking, 9e Study Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWayne Gisslen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis is the \u003ci\u003estudy guide\u003c\/i\u003e to accompany \u003ci\u003eProfessional Cooking, 9e\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Ninth Edition of \u003ci\u003eProfessional Cooking\u003c\/i\u003e reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, and \u003ci\u003eProfessional Baking\u003c\/i\u003e--all published by Wiley.\u0026amp; A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 10.7 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914974433624,"sku":"9781119505631","price":106.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5jlsrCA4Qk9781119505631.webp?v=1792785337"},{"product_id":"the-complete-caterer-a-practical-guide-to-the-craft-and-business-of-catering-updated-and-revised-paperback","title":"The Complete Caterer: A Practical Guide to the Craft and Business of Catering, Updated and Revised - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Lawrence\u003c\/b\u003e (Author), \u003cb\u003eIrene Chalmers\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eColorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFull color photographs and B \u0026amp; W illustrations throughout\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eColorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more. \u003cbr\u003eFull color photographs and B \u0026amp; W illustrations throughout\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth Lawrence is both an editor and an author of cookbooks. She is the author of \u003ci\u003eCake Decorating, The Lenox Book of Home Entertaining and Etiquette, \u003c\/i\u003e and \u003ci\u003eThe Complete Restaurateur.\u003c\/i\u003e She lives in East Chatham, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 7.92 x 6.18 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 1992\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914988294488,"sku":"9780385234801","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UTUZit-jxs9780385234801.webp?v=1792785356"},{"product_id":"the-international-jewish-cookbook-recipes-according-to-the-jewish-dietary-laws-with-the-rules-for-kashering-paperback","title":"The International Jewish Cookbook: Recipes According to the Jewish Dietary Laws with the Rules for Kashering - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFlorence Kreisler Greenbaum\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIt is with pleasure, and pardonable pride, that the Publishers announce the appearance of The International Jewish Cookbook, which, \"though we do say it ourselves,\" is the best and most complete kosher cook book ever issued in this country.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eIt is the direct successor to the \"Aunt Babette Cookbook,\" which has enjoyed undisputed popularity for more than a generation and which is no longer published. The International Jewish Cookbook is, however, far superior to the older book. It is much larger and the recipes are prepared strictly in accordance with the Jewish dietary laws.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThe author and compiler, Mrs. Florence K. Greenbaum, is a household efficiency woman, an expert Jewish cook, and thoroughly understands the scientific combining of foods.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eShe is a graduate of Hunter College of New York City, where she made a special study of diet and the chemistry of foods. She was Instructor in Cooking and Domestic Science in the Young Women's Hebrew Association of New York, and is now Instructor and Lecturer for the Association of Jewish Home Makers and the Central Jewish Institute, both under the auspices of the Bureau of Jewish Education (Kehillah).\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eMrs. Greenbaum knows the housewife's problems through years of personal experience, and knows also how to economize. Many of these recipes have been used in her household for three generations and are still used daily in her home. There is no one better qualified to write a Jewish Cookbook than she.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 02, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915003597144,"sku":"9781805474401","price":18.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gBS0AlNkbw9781805474401.webp?v=1792785378"},{"product_id":"meal-prep-cookbook-easy-and-delicious-meal-prep-recipes-for-beginners-paperback","title":"Meal Prep Cookbook: Easy and Delicious Meal Prep Recipes for Beginners - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEdward Cruz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWould you like to spend less time in the kitchen and eat delicious Easy To Make Meal Prep Recipes daily?\u003cbr\u003eWould you like to lose weight with every single meal?\u003cbr\u003eWould you like to save your time for work, activities or rest?\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003eIf yes, this Meal Prep Cookbook could be the answer you're looking for...\u003cbr\u003eIt Will Become Your Ultimate Guide for Easy Meal Prepping\u003cbr\u003e\u003cp\u003eStock your fridge with delicious homemade meals that will save you time and money, and maybe a few calories! With these meal preparing ideas, you'll never wonder what to make for breakfasts, lunches, and dinners.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThere is no need in investing in a personal chef to eat helathy home cooked meals and no need waste hours afetr work. There is one secret - meal prepping. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis can be as easy as stocking up on cottage cheese for breakfast, or as complicated as making a bunch of meals on Sunday and saving them for the rest of the week. Either way, it will save you time and money - and it'll ensure that you stick to a healthy diet.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWhen you prep meals ahead of time, you don't need to make any decisions at meal time. All the work has already been done. You just need to eat.\u003cbr\u003e\u003c\/p\u003eThe Meal Prep Cookbook includes: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDetailed Meal Prep Guides \u003c\/strong\u003e― Become a meal prep pro thanks to detailed guides on storage necessities, nutritions, serving, staples for mix-and-match meals, and more.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100+ Prep-Delicious Recipes \u003c\/strong\u003e― Learn to cook, store, and reheat healthy breakfasts, lunches, dinners, and snacks that are sure to satisfy every taste.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHelpful advices and quick tips\u003c\/strong\u003e - adopt and maintain your healthy delicious meal lifestyle\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eMeal preparing is one way to eat healthily and take the stress off of planning your meals throughout the week. These 100 meal prep recipes in the book will prepare you for breakfast, lunch, and dinner.\u003cbr\u003e\u003c\/p\u003eDo you need help getting started? GO big on meal prepping with recipes, guidance, nutritional information, tips and tricks from \u003cem\u003eThe Meal Prep Cookbook\u003c\/em\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 27, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915005104472,"sku":"9781070535227","price":18.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/T8MbGPNS7X9781070535227.webp?v=1792785381"},{"product_id":"taste-surprising-stories-and-science-about-why-food-tastes-good-paperback","title":"Taste: Surprising Stories and Science about Why Food Tastes Good - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBarb Stuckey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good--now here's the amazing story behind \u003ci\u003ewhy\u003c\/i\u003e you love some foods and can't tolerate others.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThrough fascinating stories from Barb Stuckey--a seasoned food developer to whom food companies turn for help in creating delicious new products--you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique \"taster type\" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in \u003ci\u003eTaste\u003c\/i\u003e--a calorie-free way to get more pleasure from every bite.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBarb Stuckey is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North America's largest independent developer of new foods and beverages. She and her HyperTaster fiancé divide their time between San Francisco and Healdsburg, in Northern California's wine country.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.3 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 26, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915382002008,"sku":"9781439190746","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xqx2-VCeLN9781439190746.webp?v=1792788758"},{"product_id":"essentials-for-food-safety-the-fight-against-microorganisms-paperback","title":"Essentials for Food Safety: The Fight against Microorganisms - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoger Lewis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the food business, it takes months to earn and just seconds to lose a good customer. Food safety is a vital part of our daily lives and helps all of us ensure we remain healthy. From sushi preparation to fast food to fine dining, there is nothing more important for people working within the food and beverage industry than guaranteeing that their food is safe for human consumption.\u003c\/p\u003e\u003cp\u003eRoger Lewis, a certified trainer in food safety, begins by offering guidance on how to develop a Hazard Analysis of Critical Control Points (HACCP) plan, design an efficient food-preparation area, safely use and apply cleaning and sanitation chemicals, and establish personal hygiene rules within a commercial kitchen environment. Within a wide range of advice directed to both employees and entrepreneurs, Lewis explains the symptoms of foodborne illnesses, why it is critical to have dish racks, how to take measures to prevent pest infestation, and what to do to prepare for a health inspection. Included are lists of sanitation procedures for a variety of job titles, as well as related employee training processes.\u003c\/p\u003e\u003cp\u003eEssentials for Food Safety shares valuable wisdom from an experienced food-safety trainer that will ensure customer satisfaction and prevent food-borne illnesses.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915382624600,"sku":"9781532016196","price":16.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/CasY7YTs-89781532016196.webp?v=1792788759"},{"product_id":"salt-pepper-the-king-queen-of-spice-paperback","title":"Salt \u0026 Pepper: The King \u0026 Queen of Spice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eD. \u0026amp;. P. Gramp\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA comprehensive cookbook for chefs and beginners alike exploring the world of Salt and Pepper. Includes a brief History, Types, and Uses for both salt and pepper as culinary ingredients. Extensive recipes using salt and pepper together as well as individually.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 21, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915391439192,"sku":"9781461080725","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/J0CRvdieAV9781461080725.webp?v=1792788771"},{"product_id":"slow-cooker-recipes-amazing-and-delicious-slow-cooker-recipes-cookbook-tasty-and-simple-crock-pot-recipes-paperback","title":"Slow Cooker Recipes: Amazing and Delicious Slow Cooker Recipes Cookbook: Tasty and Simple Crock Pot Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLucy Branson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSlow Cooker Recipes: Amazing and Delicious Slow Cooker Recipes Cookbook: Tasty and Simple Crock Pot Recipes Between work, family, and everything life throws at you, it's a wonder you still have the time to eat; let alone cook. Nowadays it seems like no one really has the time or energy to cook a full and nutritious meal after a day at the office. And no one really enjoys choosing fast fried food over a hearty and delicious homemade meal. Over the past few years, slow cooker recipes have become a household staple; giving families and hungry invididuals the perfect opportunity to eat some truly amazing food, without sacrificing hours of their time. Most slow cooker meals take just minutes to prepare, and are easy to store and eat at another time. You do not have to spend hours preparing the ingredients, then waiting another few hours waiting for the food to cook! Slow cookers are the best method for anyone who loves delicious food that is easy to make with the minimal amount of effort put forth. The trouble with using cookers is that there are literally thousands of recipes online. You can spend hours on the internet searching for the perfect meal that will please everyone, with no luck actually finding one. Luckily for you, this book contains the very best slow cooker recipes that are guaranteed to leave your taste buds watering for more! This book contains proven steps and strategies on how to prepare and cook tasty recipes, from soups and stews to breakfast casseroles and roasts. You can find dishes that are perfect for game day or when the family stops by to visit. Slow cookers are easy to use and will relieve any stress you may have about preparing a full meal. Everything you need is right here in this book! These recipes will have your family and friends raving about your food for years! The Slow Cooker Recipes includes recipes like: Delicious Breakfast Recipes Satisfying Lunch Recipes Hearty Soups and Stews Savory Dinner Recipes Don't wait another minute - get out your Slow Cooker and download your copy of Slow Cooker Recipes: Amazing and Delicious Slow Cooker Recipes Cookbook right away!\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLucy Branson is a 24 year old Diet and Weight Loss Coach from New York. Having developed a passion for cooking from an early age and has become a self-taught expert on flavours, techniques and recipes. Branson is also a nutritionist with a Masters Degree in Clinical Nutrition from New York University, and is a certified Dietician licensed by New York state. She is also certified in Adult Weight Management by the ADA. Her aim is to help people lose weight and have a balanced and healthy diet, without restricting the fuller flavours of some of her favourite foods.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 42\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.09 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 04, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915398746456,"sku":"9781533603869","price":12.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0t-Ti4d5L69781533603869.webp?v=1792788781"},{"product_id":"the-elements-of-cooking-translating-the-chefs-craft-for-every-kitchen-paperback","title":"The Elements of Cooking: Translating the Chef's Craft for Every Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Ruhlman\u003c\/b\u003e (Author), \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003ebestselling author Michael Ruhlman deconstructs the \"essential knowledge all cooks and food people need\" (\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.\u003c\/b\u003e\u003cb\u003e \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. \u003ci\u003eThe Elements of Cooking \u003c\/i\u003egives everyone the tools they need to go from being a good cook to a great one.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.65 x 8.98 x 4.82 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 04, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915404448088,"sku":"9781439172520","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/F--UbMdSl39781439172520.webp?v=1792788789"},{"product_id":"mastery-of-the-sauces-paperback","title":"Mastery of the SAUCES - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eD. \u0026amp;. P. Gramp\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSauces, Sauce Recipes, Sauce Bible, Sauces for Pasta, Salsas, Chutneys, Hot Sauces, Sauces Classical and Contemporary Sauce Making, the only Sauce Cookbook you will ever need. In the 1970s, '80s and '90s Nouvelle cuisine replaced the Haute and Classic cuisine movements with cream and butter replacing meat stocks and rich sauces. Broths, deglazed pans, simple vinaigrettes and sweet and savory purees made sauces lighter and more delicate, under-and-around embracers rather than over-the-top smotherers. Artistic smears across Michelin- starred plates arrived and the Fusion movement gave us dipping sauces before Molecular Gastronomy offered us foams, gels and dehydrated 'soils' as sauce replacements. Volume 3 of The Culinary Library, with over 300 recipes, embraces all of these saucy characters, even the quirky ones. For beginners and professional cooks who want to know everything about the world of sauce making this is the ultimate reference and cookbook. Trained at The Cordon Bleu and Elizabeth Russells in London and working as a professional chef in Knightsbridge and Mayfair and as a food lecturer and demonstrator, lends both the weigh of practical and professional experience to this work. The subject of Sauces can be intimidating to cooks but the clear and concise explanations, descriptions and recipes deliver hundreds of classic and modern sauces to your kitchen. More than 300 recipes for sauces ranging from the 5 classic French mother sauces and their derivatives to Asian sauces, dessert sauces, modern sauces, salsas, chutneys, curries, chipotle creams, coconut mint raitas and molecular gastronomy foams and soils to mention but a few. The extensive sauce pairing and recipe chapters help cooks use the sauces to their greatest advantage, partnering meat, fish, chicken, vegetables, pasta, and desserts. Mastery of the Sauces is timeless reference and cookbook essential in any kitchen.Volume 1, Alchemy of the Mortar \u0026amp; Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils.Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces. THE most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4 is on Soups, and Volume 5, Salt \u0026amp; Pepper. Volume 6, The Ultimate Guide to Cooking Eggs due for release in September 2017 ***** 5-star cookbook series.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThe Culinary Library series of technical cookbooks has been created by published authors trained in the culinary arts at the Cordon Bleu and Elizabeth Russell's French Cookery schools in London. Couple this with industry experience as professional chefs in Mayfair \u0026amp; Knightsbridge, London, and food lecturing and demonstrating in Australia, post graduate degrees in the Visual Arts, Psychology and a medical degree and the focus is professional and healthy. Cheese making, cake decorating, the whole leaf artisan tea business, MightyLeaf Tea Australia are also achievements. They have also written for pre-school TV and have published cookbooks and picture books for children. Food for Elephants ( and other circus Folk) \u0026amp; Run away to the Circus are magical rhyming picture books with recipes for young readers and cooks from 2-14 years. First reader, rhyming \u0026amp; counting books for babies and toddlers including Ten Little Animals and Ten Little Snowmen. They founded the very successful food blog, TheCulinaryLibrary.com, in 2011 and have begun the 20 volume series of technical cookbooks suited to both beginner and experienced cooks. As well as mastery of the sauces, their books include Amazon's best-selling, Alchemy of the Mortar \u0026amp; Pestle, Edible Flowers \u0026amp; Leaves, and Soups. Salt \u0026amp; Pepper and Water are due for release in 2016.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 314\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915409625432,"sku":"9781493607884","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6YfLCWLb09781493607884.webp?v=1792788796"},{"product_id":"alchemy-of-the-mortar-pestle-the-culinary-library-volume-1-paperback","title":"Alchemy of the Mortar \u0026 Pestle: The Culinary Library Volume 1 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eD. \u0026amp;. P. Gramp\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eVegetarian, vegan and meat eaters alike will find hundreds of recipes for the Mortar and Pestle in this Volume from The Culinary Library series. Sitting in the number 1 position on Amazon since its release, this is the world's most comprehensive and best loved cookbook for this culinary tool. The Culinary Library Series of techniques is an essential building library for any student of the culinary arts from cooking schools to Chefs, amateur cooks and children. No passionate cooks library is complete without this definitive resource and food reference. Recipes in Volume 1 include curry pastes, sauces, compound butters, marinades, pasta sauces, salsas, dips and spreads. Alchemy in food and cooking is the transformation of average foods to their maximum potential and the Mortar \u0026amp; Pestle is one way to achieve excellence in flavor. Men and women from all cultures around the world have been excited by the Mortar \u0026amp; Pestle for centuries and this cookbook from The Culinary Library is the first serious cookbook written for this kitchen tool. As the definitive voice on the subject this book is suited for curriculum in cooking schools, demonstration cooking and as a textbook in secondary and primary schools. Arguably the first culinary tool invented by man, the Mortar and Pestle remains a world wide favorite unaffected by time, culture or gender. From professional chefs to amateur home cooks the definitive Mortar \u0026amp; Pestle book by D \u0026amp; P Gramp covers history, selection, pre-prep and recipes from sauces, curries, pastes, compound butters and marinades to unguents and elixirs. You will be spellbound by the unfolding magic of this Alchemical food tool. Other books in The Culinary Library series include: Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves Volume 3, Mastery of the Sauces. Check out the five star reviews for the most comprehensive cookbook on Sauces currently on the market.It includes hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement of Heston and El-Bulli. Volume 4, Soups has all the soup recipes you could need.Leave a review on this ***** 5 star series.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThe Culinary Library is a series of technical cookbooks created by published authors trained in the culinary arts at the Cordon Bleu and Elizabeth Russell's French Cookery schools in London. With industry experience as professional chefs in Mayfair \u0026amp; Knightsbridge, London, and food lecturing and demonstration in Australia, they bring a wealth of knowledge to both beginner and professional cooks alike. Between them, D \u0026amp; P Gramp also have degrees in the Visual Arts, Psychology, and Medicine, have studied cheese making, cake decorating and launched the successful whole leaf artisan tea business, MightyLeaf Tea Australia.They have written for pre-school TV and picture books for children. Food for Elephants ( and other circus Folk) \u0026amp; Run away to the Circus are magical rhyming picture books with recipes for young readers and cooks from 2-14 years. The first reader, rhyming \u0026amp; counting books for babies and toddlers including Ten Little Animals and Ten Little Snowmen. They founded the very successful food blog, TheCulinaryLibrary.com, in 2011.With a passion and love for food their 20 volume series of cookbook techniques are ideal for both beginner and experienced cooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 142\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 10, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915424338264,"sku":"9781451507119","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cBCmc29ipb9781451507119.webp?v=1792788812"},{"product_id":"michelin-star-restaurant-plating-demystified-a-source-book-of-methods-and-recipes-a-source-book-paperback","title":"Michelin Star Restaurant Plating Demystified: A Source Book of Methods and Recipes: A Source Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGreg Easter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this age of food being judged by its visual appeal in photos on social media, it's essential to create beautiful art on the plate. Even successful chefs rarely understand exactly how this is accomplished because they do not have any formalized set of rules to follow.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe book is the result of a Michelin star chef's travels around the world, analyzing hundreds of plates to codify a set of rules that can be followed by other chefs and serious home cooks. This is unlike any other book published to date, and illustrated with color photographs throughout.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThe paradigms of plating at top restaurants is revealed in unabashed detail, revealing tricks of the trade and sometimes the art of deception that results in stunning plates that will stand up to the scrutiny of any critic.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFor the first time ever, here are clear and concise directions for transforming virtually any dish into one that deserves to be on the menu of a top restaurant-and without the use of any exotic molecular gastronomy chemicals or specialized expensive equipment. Everything you need is readily available. An explanation of the approaches and exact methods for producing an artistic arrangement of components of any dish has never been explained as clearly.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAfter the extensive section on analysis, there are dozens of complete recipes from the author's experience. Also included are methods for how to make outstanding substitutions of expensive ingredients such as truffles and foie gras at a fraction of the price of the real thing, and a method for making inexpensive poultry taste like grouse or pheasant. Several easy artisanal bread recipes are included and there is an insightful guide to pairing flavors in a novel way to achieve unique memorable dishes.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis is the book that every aspiring chef and serious home cook dreams of finding.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDISCLAIMER:  This book is not affiliated with or necessarily endorsed by Michelin. The author has been a chef at several Michelin star restaurants, and so the title is based on his extensive experience at those restaurants.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 214\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 07, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915427156312,"sku":"9781934939932","price":85.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/V6-mKFM9lq9781934939932.webp?v=1792788816"},{"product_id":"for-the-love-of-coconuts-kerala-cuisine-obviously-paperback","title":"For the Love of Coconuts - Kerala Cuisine, Obviously - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSherin Mammen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book is the result of the author's absolute love for good food. Her exposure to the multiple cuisines of the land has influenced the recipes that have been documented in this book. Most of the recipes are everyday dishes made at her home. The book also features some fusion desserts created by the author that add some zing to the traditional sweets.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHope you try the recipes and enjoy them too.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSherin Mammen completed her masters in MA in English Literature from Utkal University And a PG Diploma in Journalism from the Indian Institute of Mass Communication. After brief stints in teaching, journalism, advertising and e-learning, she has now settled as a food blogger, recipe developer and home chef. Sherin has published several articles on education, lifestyle, careers and food for mainstream newspapers and websites.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.\" - J.R.R. Tolkien\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 138\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915444228440,"sku":"9781636405650","price":49.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JIFh7YOwNa9781636405650.webp?v=1792788837"},{"product_id":"soups-paperback","title":"Soups - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eD. \u0026amp;. P. Gramp\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes, thickeners, history and terminology. This is the 4th volume in a 20 book series of a building Culinary Library suitable for beginners and professional cooks alike with volumes on culinary techniques, specific foods, food groups and tools. The reference and cookbook series essential in any kitchen. Volume 1, Alchemy of the Mortar \u0026amp; Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils. Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces is most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4, Soups, recently been released in JULY 2015 and Volume 5, Salt \u0026amp; Pepper and Volume 6, Water, are due for release later in 2016.***** 5 star cookbook series.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 206\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.47 x 7.99 x 5.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915445440856,"sku":"9781512031201","price":22.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/v9QEHlknB9781512031201.webp?v=1792788839"},{"product_id":"oaxaca-home-cooking-from-the-heart-of-mexico-hardcover","title":"Oaxaca: Home Cooking from the Heart of Mexico - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBricia Lopez\u003c\/b\u003e (Author), \u003cb\u003eJavier Cabral\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBricia Lopez's \u003ci\u003eOaxaca \u003c\/i\u003eis a colorful celebration of Oaxacan cuisine from her family's landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.\" ―José Andrés, chef, entrepreneur, philanthropist\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. \u003cp\u003e\u003c\/p\u003e The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the \"soul food\" of Mexico, \u003ci\u003eOaxaca\u003c\/i\u003e offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available. \u003cp\u003e\u003c\/p\u003e Sections and recipes include: \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eThe Staples of Oaxaca \u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Masa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevo en Frijol\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAntojitos Oaxaquenos (Tamales and Finger Foods)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Tamales de Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Chapulin y Chicharrón\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSopas y Caldos (Soups)\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pollo en Salsa Verde con Papas y Nopales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCaldo de Pata\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOur Moles\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eMole Verde con Puerco\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFamily Meals\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chiles Rellenos de Picadillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTacos de Barbacoa de Chivo\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreakfast\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Chilaquiles\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHuevos Rancheros\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalsas\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Salsa de Tomatillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eGuacamole\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMezcal Cocktails, Aguas Frescas, and Our Michelada\u003c\/b\u003e\u003cul\u003e\n\u003cli\u003e\u003cb\u003e​Pasión de Oaxaca\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eSparkling Limonada\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Lopez writes in her introduction, \"In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for \u003ci\u003eaciento \u003c\/i\u003e(pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.\" When you try her recipes, you'll know why food and life are so connected, vibrant, and essential to the people of Oaxaca. \u003cp\u003e\u003c\/p\u003e From their signature pink horchata to the formula for the Lopez's award-winning mole negro, \u003ci\u003eOaxaca \u003c\/i\u003edemystifies this essential cuisine. \u003cp\u003e\u003c\/p\u003e Packed with mouth-watering color photographs.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBricia Lopez\u003c\/b\u003e comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother's kitchen. Lopez is the co-proprietor of Guelaguetza. Lopez lives in Los Angeles. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJavier Cabral\u003c\/b\u003e created the critically acclaimed food blog \u003ci\u003eTeenage Gluster\u003c\/i\u003e when he was only 16. A former West Coast staff writer for \u003ci\u003eMunchies\u003c\/i\u003e, he has written for numerous publications, including the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eLucky Peach\u003c\/i\u003e. Cabral lives in Los Angeles.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.7 x 8.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915447603544,"sku":"9781419735424","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XYK0j9QEpQ9781419735424.webp?v=1792788842"},{"product_id":"canning-and-preserving-paperback","title":"Canning And Preserving - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Tyson Rorer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis vintage book contains a complete guide to canning and preserving, with chapters on making ketchup, pickling, making jams and marmalades, and much more. With easy-to-follow instructions and a wealth of practical tips, \"Canning And Preserving\" will be of utility to all with an interest in economical cookery, and it would make for a fantastic addition to culinary collections. Contents include: \"Preface\", \"Canning\", \"Canning Fruits\", \"Apricots\", \"Blackberries\", \"Strawberries\", \"Cherries\", \"Currants\", \"Currants and Raspberries\", \"Elderberries\", \"Greengages\", \"Preserving\", \"Marmalade of Jams\", \"Butters\", \"Jellies\", \"Syrups\", \"Pickling\", \"Catsups\", \"Flavoured Vinegars\", and \"Powders and Dry Herbs\". Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete the original text and artwork. This book was first published in 1911.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 120\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 09, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915449241944,"sku":"9781444687569","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4OSFb04AW9781444687569.webp?v=1792788844"},{"product_id":"the-white-house-cookbook-the-whole-comprising-a-comprehensive-cyclopedia-of-information-for-the-home-paperback","title":"The White House Cookbook: The Whole Comprising a Comprehensive Cyclopedia of Information for the Home - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHugo Ziemann\u003c\/b\u003e (Author), \u003cb\u003eF. L. Gillette\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003ePresented in its original, unedited 1887 form, White House Cookbook: Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., The Whole Comprising a Comprehensive Cyclopedia of Information for the Home is considered a classic vintage cookbook. Written by Mrs. F.L. Gillette, who in 1887 at nearly sixty years old gained popularity as a cookbook author, and Hugo Ziemann, a Steward of the White House who catered to the First Family and foreign dignitaries, the book set a new standard for the culinary arts. White House Cookbook contains not only hundreds upon hundreds of recipes for simple but elegant meals, but it also instructs on the many ways of proper housekeeping, how to make personal cleaning products and perfume from scratch. The book is now referenced and consulted by chefs, foodies, and historians. This book, presented in generous 8x10\" size, brings historical dishes and executive style to a modern era.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 424\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 26, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915454878040,"sku":"9781544150949","price":26.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/41kl3Jchvi9781544150949.webp?v=1792788852"},{"product_id":"cooking-on-the-line-from-food-lover-to-professional-line-cook-paperback","title":"Cooking On The Line: From Food Lover to Professional Line Cook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWayne Cohen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCooking On the Line...from Food Lover to Professional Line Cook, is a unique, behind the scenes, ground level, cook's-eye-view of the professional restaurant kitchen and it's Superstar Chefs. You will feel the heat, the pressure, and the intensity of cooking at the highest level. With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life, and becomes part of the legendary, hyper-competitive restaurant industry. Armed only with a love for food and a decent chef's knife, Wayne manages to talk his way into a restaurant kitchen, eventually becoming a line cook at award winning, multi-starred restaurants including; Michael Jordan's one sixtyblue, Chef Tony Priolo's Piccolo Sogno, and TV's MasterChef's Graham Elliot Bowles' restaurant Graham Elliot. Cooking On the Line is told from the unique viewpoint of a line cook, the guy who is really cooking your food. It reveals the experience of what it feels like to be immersed in all things food and the techniques of restaurant cooking, while dealing with the intense pressure of the moment, and personal relationships that come with the job. Cohen's detailed narrative about his experience as a line cook and his reflections of the restaurant industry offer a unique, behind-the-scenes perspective. Filled with delicious recipes throughout the book and a notable chapter detailing how to become a professional cook, COOKING ON THE LINE... from Food Lover to Professional Line Cook, is a must-read for all lovers of food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eWayne Cohen was born in Chicago, and has been a lover of food most of his life. He started cooking at thirteen. Over a span of time, University degree and a career in business, Wayne's passion for food leads him to change careers, to become both a professional cook and one time chef. Wayne still lives and is a professional Line Cook in Chicago.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 260\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 11, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915462742360,"sku":"9781453778197","price":20.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/au68kgFLh49781453778197.webp?v=1792788863"},{"product_id":"cooking-in-russia-volume-2-paperback","title":"Cooking in Russia - Volume 2 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGreg Easter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 228\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915706503512,"sku":"9781934939963","price":30.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qBVF0j8iCO9781934939963.webp?v=1792792602"},{"product_id":"instant-pot-electric-pressure-cooker-cookbook-top-500-chef-proved-super-quick-easy-and-delicious-instant-pot-recipes-for-weight-loss-and-overall-hea-paperback","title":"Instant Pot Electric Pressure Cooker Cookbook: Top 500 Chef-Proved Super Quick, Easy and Delicious Instant Pot Recipes for Weight Loss and Overall Hea - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMelissa Leory\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo you have an Instant Pot or wanna have one?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDo you often have no time to cook foods?\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre you looking for some easy and delicious recipes for your instant pot or any other similar electric pressure cooker?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you looking for some recipes for weight loss and overall health?\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIf yes for any of above questions, then this book is for you!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book is suitable for people of all shapes and sizes!\u003c\/strong\u003e My hope is that this collection of healthy instant pot recipes is going to help lead you and your loved ones to healthier lifestyle. 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Most models come with an automatic shut-off button, so your food will not overcook once it is ready. \u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThere are plenty of benefits connected to the instant pot, including: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe instant pot will retain minerals and vitamins\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe instant pot cooks faster\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe instant pot is very easy to use\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eYou can make every meal with it\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eInside this book, you will find top 500 easy and delicious instant pot recipes, including: \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGreat Poultry Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eLow Carb Beef Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eKetogenic Diet Pork Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWhole Food Lamb Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eFresh Fish and Seafood Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eRice and Other Grains Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eHealthy Beans and Lentils Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eEasy to Prepare Egg Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eGreen Healthy Vegetable Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eStews, Soups and Sauses Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAmazing Dessert Recipes\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eMore and more...\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThis book will be your final instant pot pressure cooker cookbook!\u003c\/strong\u003e You no need to pay much attention to any similar cookbooks, just cherish this one! You will like it! Best Wishes!\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFor more information, please just pay a few minutes to click the \"Look Inside\" button! Get This Amazing Copy By Now!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 282\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 03, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915712696664,"sku":"9781985011137","price":74.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/MzrfdGie4-9781985011137.webp?v=1792792611"},{"product_id":"sous-vide-mastery-300-recipes-for-the-best-in-modern-low-temperature-cooking-paperback","title":"Sous Vide Mastery: 300 Recipes for the Best in Modern, Low Temperature Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRenee Dufour\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCook Like a 5 Star Chef...Without Spending Any Time In the Kitchen!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre you ready to make the most delicious and mouthwatering meals of your life?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eSous Vide Mastery: 300 Recipes for the Best in Modern, Low Temperature Cooking \u003c\/em\u003e explains how this remarkable device gives you all the tastiness and flavor of perfectly cooked food without any of the work that sophisticated cooking typically requires.\u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThis book will have you preparing amazing meals with complete ease. Get ready to enjoy a wealth of delicious recipes!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eWhether you have a sous vide precision cooker, thermal immersion circulator from Anova, Joule, Wancle, Kitchen Gizmo, or from any manufacturer at all...this book belongs in your home.\u003c\/p\u003e\u003cp\u003eWhen you incorporate a sous vide precision cooker into your everyday life, you'll be amazed at how much money you can save by preparing food on the same level of the most expensive restaurants. 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Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. \u003cp\u003e\u003c\/p\u003e Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. 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He started the first professional cooking school for the Chicago Board of Education and went on to teach and write on the culinary arts for adults and high school students.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAmerican Culinary Art\u003c\/em\u003e was first published in 1951 and became a popular text for students in the field. It includes discussion on the preparation of hors d'oeuvres, sandwiches, and carved meats, decorating with vegetables, carved flowers, and potato baskets, painting with chocolate, and creating sugar ornaments. There are also sections on sculpture work with wax, clay, and other materials.\u003c\/p\u003e\u003cp\u003eThis is a reprint of the 1958 edition. For additional classic culinary titles, visit CoachwhipBooks.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 262\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 14, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915740746072,"sku":"9781616464516","price":37.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ETz9gGrrKt9781616464516.webp?v=1792792644"},{"product_id":"the-oyster-paperback","title":"The Oyster - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEustace Clare Grenville Murray\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOF the Millions who live to eat and eat to live in this wide world of ours, how few are there who do not, at proper times and seasons, enjoy a good oyster. It may not be an ungrateful task, therefore, if I endeavour to inform them what species of animal the little succulent shell-fish is, that affords to man so much gastronomical enjoyment-how born and bred and nurtured; when, and where; and, lastly, how best it may be eaten, whether in its living and natural state, or having undergone the ordeal of cooking by the skill of a superior artist.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 38\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.08 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 23, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915743301976,"sku":"9781719548038","price":8.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/f3-JmoWNkh9781719548038.webp?v=1792792648"},{"product_id":"a-colander-cake-stand-and-my-grandfathers-iron-skillet-todays-top-chefs-on-the-stories-and-recipes-behind-their-most-treasured-kitchen-tools-hardcover","title":"A Colander, Cake Stand, and My Grandfather's Iron Skillet: Today's Top Chefs on the Stories and Recipes Behind Their Most Treasured Kitchen Tools - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErin Murray\u003c\/b\u003e (Editor), \u003cb\u003eJ. Kenji Lopez-Alt\u003c\/b\u003e (Preface by)\u003c\/p\u003e\u003cp\u003eIn every cook's kitchen, there is a treasured tool: a workhorse utensil, go-to gadget, or a family heirloom with its own background story and the lofty standing of being a cook's most-prized possession. These beloved items say as much about the cook as their style of cooking. They tell stories about a cook's past and about the moments that led them to where they are today. For some, it might be a spoon inherited from a grandmother's silver set, which they use to taste every sauce. Or it could be a spaetzle maker picked up during a stage in Germany that's been used during every job since. Whether it's a colander, cake stand, or a grandfather's iron skillet, every chef has a piece in their arsenal that gives a glimpse into their cooking history, their philosophy, and their technique. 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Featured in A Colander, Cake Stand, and My Grandfather's Iron Skillet are some of today's most respected chefs including, among others, Jody Adams, Chris Kimball, Anne Willan, Andrew Zimmern, Norman Van Aken, Linton Hopkins, Joanne Chang, Slade Rushing, Jeremy Sewall, Ken Oringer, Jonathan Benno, Rob Newton, Chris Shepherd, Steven Satterfield, Virginia Willis, Ford Fry, and Kevin Gillespie.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915748741464,"sku":"9781940611365","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TL6pFh86nW9781940611365.webp?v=1792792656"},{"product_id":"the-flavor-thesaurus-a-compendium-of-pairings-recipes-and-ideas-for-the-creative-cook-hardcover","title":"The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNiki Segnit\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A perfect reference for the aspiring foodie.\" -\u003ci\u003eChicago Tribune\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eWinner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhether a flavor is defined by a \"grassy\" ingredient like dill, cucumber, or peas, or a \"floral fruity\" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. \u003cp\u003e\u003c\/p\u003eSegnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, \u003ci\u003eThe Flavor Thesaurus \u003c\/i\u003eis not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNiki Segnit's background is in marketing, specializing in food and drink, and she has worked with many famous brands of candy, snacks, baby foods, condiments, dairy products, hard liquors, and soft drinks. She lives in central London with her husband.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.6 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915782984024,"sku":"9781608198740","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vtKjE9pdHX9781608198740.webp?v=1792792678"},{"product_id":"the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-de-hardcover","title":"The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, De - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTony Gemignani\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEveryone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? \u003ci\u003eThe Pizza Bible\u003c\/i\u003e is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you've yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. \u003cp\u003e\u003c\/p\u003eWith \u003ci\u003eThe Pizza Bible\u003c\/i\u003e, you'll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915791274328,"sku":"9781607746058","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZEHjBGAdBy9781607746058.webp?v=1792792690"},{"product_id":"mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-a-cookbook-hardcover","title":"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarc Vetri\u003c\/b\u003e (Author), \u003cb\u003eDavid Joachim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"The bible of all things pasta.\"--Michael Symon, chef, restaurateur, television personality, and author\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eMastering Pasta, \u003c\/i\u003eMarc Vetri's personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you're a home cook or a professional, you'll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas--and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. \u003cp\u003e\u003c\/p\u003eLoaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, \u003ci\u003eMastering Pasta\u003c\/i\u003e offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta's uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. \u003ci\u003eMastering Pasta\u003c\/i\u003e is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMarc Vetri\u003c\/b\u003e is the chef and founder of Philadelphia's Vetri Family of Restaurants, which operates a collection of the country's most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine's 1999 \"Best New Chefs\" class and the 2005 winner of the James Beard Award for \"Best Chef Mid-Atlantic.\" He is also the author of two cookbooks, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner \u003ci\u003eThe Science of Good Food\u003c\/i\u003e and million-copy bestselling series \u003ci\u003eA Man, A Can, A Plan\u003c\/i\u003e. He writes a column for \u003ci\u003eFine Cooking\u003c\/i\u003e magazine called \"The Science Of . . .\" and his writing and recipes have appeared in numerous magazines such as \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eMen's Health\u003c\/i\u003e, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eWomen's Health\u003c\/i\u003e, \u003ci\u003eCook's Illustrated\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and \u003ci\u003eBicycling\u003c\/i\u003e. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.\u003cbr\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.7 x 8.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915792519512,"sku":"9781607746072","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ro7Q_iNMo9781607746072.webp?v=1792792692"},{"product_id":"anova-sous-vide-cookbook-100-thermal-immersion-circulator-recipes-for-precision-cooking-at-home-paperback","title":"Anova Sous Vide Cookbook: 100 Thermal Immersion Circulator Recipes for Precision Cooking At Home - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eIngrid Eakon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eKindle MatchBook: Get the Kindle Edition FREE when you purchase the paperback edition today!\u003c\/em\u003e\u003c\/strong\u003e There is nothing quite like sous vide cooking. Whether you are brand new to cooking with a thermal immersion circulator like the Anova Sous Vide Precision Cooker, or you are already a seasoned expert, this cookbook will show you exactly how to prep and cook 100 different recipes easily using your sous vide appliance. From simple cauliflower alfredo to innovative lamb and seafood dishes with complex flavor profiles that are still a breeze to make at home using your sous vide, you are guaranteed to enjoy this complete guide to producing restaurant quality dishes easily in your own kitchen using your Anova Sous Vide. This book empowers you to become a true sous vide master chef and wow your friends, family and neighbors with juicy, tender, perfectly cooked meats and veggies every time. This comprehensive resource ensures you'll be equipped to take on any sous vide challenge and enjoy elevated gourmet cuisine every night of the week. 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