Kategoria BISAC: Cooking >> General

Culinary Art is both a cookbook and an art book. It is a collection of some of the iconic recipes from the author's childhood as well as her own culinary creations, however the images are not what you typically find in a cookbook. This is a cookbook in which the images portray not the recipes themselves, but rather still lives and abstractions made with simple ingredients. The result is a book in which the images and recipes stand on their own, but also play off one another beautifully when put together, pushing the boundaries of food photography into the sphere of art.

Like thousands of other pioneers the families who were part of the 1846 Donner-Reed wagon train headed west in search of new opportunities. But this group instead found untold hardship and an immortal place in the annals of Western history.
Terry Del Bene, a retired archaelogist, puts an interesting spin on the tale of the ill-fated Donner Party expedition.
Documenting the historic wagon trip across America to the untimely fate met by the travelers in the high Sierra Nevada Mountains of California, Del Bene provides the reader with not only a history lesson but also recipes of...

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing:

• This edition is formed by 22 chapters--arranged in five parts--that maintain great parts of the first and second editions
• The First part includes...

Le Manoir aux Quat'Saisons, located in Great Milton, Oxford, is one of the finest hotel-restaurants in the world. This is a chance to step within the walls for legendary chef Raymond Blanc's personal tour, season by season. He reveals how every element of the place--from the Japanese garden to the Citronelle bedroom--was brought to life, and leads you into the kitchen to show you the culinary secrets of this double Michelin-starred restaurant.

The book features 120 of Le Manoir's most celebrated dishes, including ricotta agnolotti, venison grand veneur, blood orange carpaccio, and...