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    Food & Drink Books


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    R1 001,00 - R2 500,00

    Practical Professional Cookery

    R1 092,00
    With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.

    Nomad Cookbook

    R1 312,00 R1 628,21

    The Science of Cooking

    R1 471,00
    A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.

    The Fundamental Techniques of Classic Pastry Arts

    R1 198,00 R1 300,00
    Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

    The Art of Cookery

    R1 401,00

    A World of Chocolate

    R1 038,00 R1 381,41

    Gute Hausmannskost

    R1 572,00

    Living with Wine: Passionate Collectors, Sophisticated Cellars, and Other Rooms for Entertaining, Enjoying, and Imbibing

    R1 022,00 R1 210,88
    Featuring more than 25 of the most fabulous and inventive wine cellars in America today, this text conveys what it means to be passionate about wine--to collect it, entertain with it, and deeply enjoy it.

    SSB Collection Everything Else

    R2 263,00
    A lifetime of recipes from family dinners, parties and holiday meals compiled from the original recipe cards.

    Der Kuchen-Kalender

    R1 059,00

    Italian Artisanal Gelato According to Donata Panciera

    R1 091,00
    This volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.