In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods...
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When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks; it has since come...
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Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro...
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IACP Award Winner * Named one of "The 25 Most Influential Cookbooks From the Last 100 Years by T: The New York Times Style Magazine2024 marks the twenty-fifth anniversary of The French...
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"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash...
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Presents lessons, secrets, tips and tricks - as well as personal anecdotes - that accompany recipes for such classics as fried chicken, beef Stroganoff, roasted spring leg of lamb,...
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Florence Fabricant-celebrated New York Times food writer for more than 50 years-recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of...
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This colourful book of food art invites even the most discriminating palate to play with his or her food...
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