Reference books & textbook
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The Professional Chef
The Culinary Institute of America (CIA)
Wiley /2011-09-13 Hardcover / 1232 Pages
isbn-10: 0470421355 / isbn-13: 9780470421352
Modernist Cuisine: The Art & Science of Cooking
Myhrvold, Nathan Young, Chris Bilet, Maxime
The Cooking Lab /2021-09-21 Hardcover / 2400 Pages
isbn-10: 1734386142 / isbn-13: 9781734386141
Modernist Bread at Home
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2024-03-05 Hardcover / 419 Pages
isbn-10: 173799514X / isbn-13: 9781737995142
Modernist Pizza
Myhrvold, Nathan Migoya, Francisco
The Cooking Lab /2021-10-19 Hardcover / 1708 Pages
isbn-10: 1734386126 / isbn-13: 9781734386127
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Clarkson Potter /2009-10-13 Hardcover / 1216 Pages
isbn-10: 0307464911 / isbn-13: 9780307464910
Modernist Cuisine at Home
Myhrvold, Nathan Bilet, Maxime
The Cooking Lab /2012-10-08 Hardcover / 456 Pages
isbn-10: 0982761015 / isbn-13: 9780982761014
Modernist Bread
Myhrvold, Nathan Francisco Migoya
The Cooking Lab /2017-10-24 Hardcover / 2500 Pages
isbn-10: 0982761058 / isbn-13: 9780982761052
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
Robinson, Jancis Harding, Julia Vouillamoz, Jose
Ecco /2012-11-06 Hardcover / 1280 Pages
isbn-10: 0062206362 / isbn-13: 9780062206367
Le régal végétal - Reconnaître et cuisiner les plantes comestibles
SANG TERRE /2017-05-10 Hardcover / 528 Pages
isbn-10: 2869853424 / isbn-13: 9782869853423
Modernist Cuisine: The Art and Science of Cooking
Myhrvold, Nathan Young, Chris Bilet, Maxime
The Cooking Lab /2011-03-14 Hardcover / 2438 Pages
isbn-10: 0982761007 / isbn-13: 9780982761007
