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Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country co..
Rp 713,000
Ex Tax:Rp 713,000
Two culinary masters join their talents in a cookbook that demonstrates the best in traditional French home cookery, with an assortment of recipes that ranges from soups to desserts...
Rp 1,135,000
Ex Tax:Rp 1,135,000
Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured...
Rp 698,000
Ex Tax:Rp 698,000
Winner of the Julia Child Book Award A James Beard Book Award Finalist When Jeffrey Steingarten was appointed food critic for Vogue, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is " fa..
Rp 296,000
Ex Tax:Rp 296,000
All the recipes that Julia Child demonstrated on her first public television series, "The French Chef" -- the 119 shows that made Julia a household name and changed forever the way Americans cook...
Rp 348,000
Ex Tax:Rp 348,000
This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America--and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to k..
Rp 348,000
Ex Tax:Rp 348,000
Rediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family. With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing m..
Rp 611,000
Ex Tax:Rp 611,000
Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog Skinnytaste Gina Homolka is America's most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnyta..
Rp 567,000
Ex Tax:Rp 567,000
Chef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian knows that the pantry is the backbone of any kitchen and the place from which every great meal starts. Geoffrey will show you how, with a working base of 50 readily available ingredients, from oats and honey to almonds and canned chick..
Rp 567,000
Ex Tax:Rp 567,000
In The Zuni Cafe Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zu..
Rp 698,000
Ex Tax:Rp 698,000
The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Steve..
Rp 611,000
Ex Tax:Rp 611,000
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bake..
Rp 698,000
Ex Tax:Rp 698,000
Amanda Hesser brings her voice of expertise to this compendium of recipes from chefs, home cooks and food writers. Hesser has cooked and updated all of the 1000-plus recipes gathered here from 150 years of distinguished food journalism...
Rp 698,000
Ex Tax:Rp 698,000
In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mex..
Rp 523,000
Ex Tax:Rp 523,000
Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook "Land of Plenty," which won the British Guild of Food Writers Jeremy Round Award for best first book and which critic John Thorne called a seminal exploration of one of China s great regional cuisines. Now, w..
Rp 698,000
Ex Tax:Rp 698,000
At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape her father a shepherd and wine maker and her mother his tireless assistant. When her family immigrated to California, they r..
Rp 917,000
Ex Tax:Rp 917,000
Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared mea..
Rp 611,000
Ex Tax:Rp 611,000
When he wrote about Jim Lahey s bread in the New York Times, Mark Bittman s excitement was palpable: The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I ve used, and it will blow your mind. Here, thanks to Jim Lahey, New York..
Rp 523,000
Ex Tax:Rp 523,000
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the source..
Rp 698,000
Ex Tax:Rp 698,000
In Dave Arnold s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City s high-tech bar, brings readers be..
Rp 698,000
Ex Tax:Rp 698,000
Fuchsia Dunlop trained as a chef in China s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday coo..
Rp 611,000
Ex Tax:Rp 611,000
In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of charcuterie to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut...
Rp 698,000
Ex Tax:Rp 698,000
"Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans?..
Rp 296,000
Ex Tax:Rp 296,000
For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has be..
Rp 296,000
Ex Tax:Rp 296,000
Showing 301 to 360 of 6837 (114 Pages)
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