Books and Magazines

Sous-vide as a culinary technique has grown in popularity over the last few years and now more than ever the advantages of such cookery methods are on...

One of the best books to be exported from Spain. Logical Cuisine by chef Jordi Cruz, of the famed Michelin stared Estany Clar Restaurant, demonstrates...

A guide to making artisan breads practically and profitably, Bread Baking includes step-by-step instructions on mixing, fermentation, shaping, proo...

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery te...

In this debut collection of 65 signature dessert recipes, star pastry chef Falkner, owner of Citizen Cake, Citizen Cupcake, and Orson in San Francisco...

Starting up a business is exciting. You get to turn your bright idea into a reality, and can be mistress of your own time and your own success. But th...

Chef School by Joanna Farrow is a step by step guide to over 250 techniques for the culinary professional. The book takes you through all the culinary...

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods an...

Natura is the project dreamed up by Albert Adrià, and the result of two ana a half years researching new ways of expressing himself through the elabor...