Science Of Spice
Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore t…
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A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor
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Ottolenghi Flavor: A Cookbook
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Tasting History: Explore the Past through 4,000 Years of Recipes
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An Unapologetic Cookbook
As Weissman once said…
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"...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it… we’re busy. But let’s refocus on the fact that beautifully crafted burgers don'… -
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You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Making Food
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Larousse Gastronomique
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from …
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East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing
Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.
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RecipeTin Eats Dinner
150 dinner recipes. Fail-proof. Delicious. Addictive. The food you want to cook, eat and share, night after night.
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The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
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