Alison's Pantry by Alison Holst
9.95 NZD
Category: Cooking & Food
This book contains Alison Holst's tried and true, reliable recipes, useful information, timely tips, helpful hints and good ideas.
Edmonds Cookery Book by Edmonds
85.00 NZD
Category: Cooking & Food
A New Zealand institution. The standard cookbook. The Original Edmonds Cookbook is back with a brand new cover and all the same classic recipes.Edmond's 90-year history began with the very first Edmonds Cookery Book published in 1907 featuring a collection of 'economical and everyday' recipes. Its phen ...Show more
With Fork and Spoon: Easy Imaginative Food for Time-hungry People by Annabel Langbein
19.95 NZD
Category: Cooking & Food
A fresh take on great tasting seasonal food, with over 150 quick and easy imaginative recipes. Covering the four seasons. With Fork and Spoon shows you how to make the most of seasonal produce, and create light fresh meals that fit the bill for every time of the year. Each season opens with a spread of ...Show more
Rose's Heavenly Cakes by Rose Levy Beranbaum
54.99 NZD
Category: Cooking & Food
At last, an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts. Rose Levy Beranbaum is a much beloved and widely respected baking legend - 'a worshipped woman...revered by serious cooks and part-timers' alike, in the words of "USA Today". Eagerly awaited by her leg ...Show more
Professional Baking by Wayne Gisslen; J. Gerard Smith (Photographer)
79.99 NZD
88.99 (10% off)
Category: Cooking & Food
Gisslen's 6th edition of Professional Baking RC Method Cards continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The method cards continue to comprehensively cover baking basics w ...Show more
How Baking Works by Paula I. Figoni
57.99 NZD
59.99 (3% off)
Category: Cooking & Food
Understanding and applying food science to the bakeshop - now revised and updated, "How Baking Works, Second Edition" thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweetener ...Show more
Professional Cooking by Wayne Gisslen
105.00 NZD
Category: Cooking & Food
The updated bestseller on culinary skills and preparation-from proper knife techniques to plate presentation The new edition of Wayne Gisslen's bestselling Professional Cooking is better than ever. Beautifully revised and updated, it contains new chapters on vegetarianism and cooking for the various ...Show more
L'atelier of Alain Ducasse by Alain Ducasse
103.95 NZD
Category: Cooking & Food | Series: Masters of Gastronomy
From a dynamic French chef comes a showcase of his life, his influence, and a sampling of his mouthwatering recipes. Alain Ducasse is an influential and talked about French chef, and his cuisine has long been considered to be the best reflection of Mediterranean culinary tradition.
The Advanced Professional Pastry Chef by Bo Friberg
97.99 NZD
Category: Cooking & Food
Up-to-date, advanced techniques for the professional pastry chef and serious home baker. The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like ...Show more
How Baking Works by Paula I. Figoni
67.99 NZD
Category: Cooking & Food
Accessible coverage of the science of baking Underlying the artistic considerations involved in baking is science, and no other text offers as in--depth coverage of the "whys" of baking as How Baking Works. By helping bakers and pastry chefs better understand the major ingredient groups and reactions in ...Show more
Grand Finales by Tish Boyle
89.99 NZD
Category: Cooking & Food
This text examines the creative process in developing desserts and asserts that there are design principles or "schools" of design in pastry. Each chapter illustrates the style behind each design "school" such as architects, impressionists, performance artists and minimalists.
A Modernist View of Plated Desserts by Tish Boyle
89.99 NZD
Category: Cooking & Food | Series: Grand finales
"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz- ...Show more