You are here: home > Cookbooks> All Purpose Cookbooks> Classics |
Found Brands for All Purpose Cookbooks Classics: |
80 Matches Found for Classics. Page
1 out of 16
1 [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16] Next Page >>
1 [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16] Next Page >>
 | For the serious chef! From Ferran Adria, widely acknowledged as the world's greatest and most influential living chef, a definitive and awe-inspiring volume that details the development of El Bulli's unique and unparalleled cuisine from 1998-2002. A completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full-color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. A boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. The recipes are located only on the CD in this boxed set, NOT in the book. Shipping to Canada via Canada Post is 50.00. There is a 20 re-stocking fee for the return of this book. List Price: $ Price: $210.00   |
 | For the serious chef! From Ferran Adria, widely acknowledged as the world's greatest and most influential living chef, a definitive and awe-inspiring volume that details the development of El Bulli's unique and unparalleled cuisine from 2003-2004. Ferran Adrià is widely considered to be the most innovative chef in the world today. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts. Food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. With the El Bulli series of books, Adrià and his collaborators have created a completely unique guide to cooking that raises the profession to an art form never captured before. Each volume, filled with full color photographs, presents not only El Bulli’s unparalleled recipes, but also an analysis of the philosophy behind their creation, their development, and culinary technique. Visually stunning, El Bulli 2003-2004, the most recent and most extensive volume in the series, is presented as a two-in-one boxed set that includes a main volume for each year, along with a detailed user’s guide and an interactive CD containing each recipe. A must have for foodies of the highest category; El Bulli 2003-2004, is as awe-inspiring as the meals served at its namesake. Shipping to Canada via Canada Post is 50.00. There is a 20 re-stocking fee for the return of this book. List Price: $ Price: $210.00 |
 | For the serious chef! Featuring his unique and unparalleled cuisine from 1994-1997 in another volume from legendary El Bulli chef Ferran Adria, whose culinary genius has wowed critics, patrons and fellow chefs with his startling contrasts of tastes and textures. With the El Bulli series of cookbooks, Adria and his collaborators have created a completely unique guide that raises cooking to an art form never before captured. El Bulli 1994-1997, the third volume to be published by Ecco, presents recipes and an analysis of the philosophy behind their creation, development, and culinary technique. Visually stunning, it is another must-have for foodies of the highest category and is as awe-inspiring as the meals served at its namesake. Ferran Adria is widely considered to be the most innovative chef in the world today. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts. Food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu of 25 or more courses. For six months out of the year, Adria’s staff, including trained chefs and university scientists, conducts about 5,000 experiments to create his conceptual dishes. The restaurant is open for dinner the rest of the year, though of the hundreds of thousands who try to get a reservation, only about 8,000 are successful. Guests marvel at the dishes, which engage all the senses: caramel-covered quail’s egg served on a silver spoon, edible fish skeleton wrapped in cotton candy, olive oil soup, where one first inhales orange blossoms seeping out of a balloon. His dishes are always provocative and extraordinary. Ferran Adria was born in Barcelona. While his parents were not connected to the culinary world, in his home there was always a marked interest in everything related to food. In 1980, Adria left school and found a job as a dishwasher and was introduced to classic cooking. He held positions at various Barcelona restaurants until landing at the prestigious Finisterre, where he worked until he began his military service in the navy in Cartagena. There he was part of the captain general’s kitchen staff and was, for the first time, fully in charge of a kitchen. In 1983, he interned at El Bulli and shortly thereafter was offered the position of “chef de partie.” From that moment onward, his life has been unequivocally linked to El Bulli. The restaurant has earned unanimous recognition as an important linchpin in the gastronomic world, and Ferran Adria is considered to be one of the world’s great chefs. He lives in Spain. Shipping to Canada via Canada Post is 50.00. There is a 20 re-stocking fee for the return of this book. List Price: $ Price: $210.00 |
 | The comprehensive bible for cooking techniques from the classic Leiths series. Here is all the information taught during the year-long diploma course at Leiths School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. List Price: $ Price: $45.50 |
 | Julia Child's masterpiece teaches the essentials by demonstration from and for a lifetime of good cooking. As Suzanne Hamlin wrote in the Daily News, Nobody doesn't need this book. It's Julia at her grandest, her most ebullient, her most accomplished. Wiser, more relaxed and more opinionated than ever, America's whisk-whirling mentor has given us a new Joy of Cooking - classic techniques approached with freewheeling style, accompanied by a fusillade of side notes and color photos. If you cooked everything in this book - soups to cookies - you'd be proud, learned, maybe healthy and certainly happy. What we don't know, Julia does. Don't let a child leave home without it. List Price: $ Price: $39.00 |