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    General Cookery


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    Eating with the Chefs: Family Meals from the World's Most Creative Restaurants

    R1 063,00
    Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes. Eating with the Chefs provides a unique insight into the ordinary food behind the imma

    A Work in Progress: Notes on Food, Cooking and Creativity

    R1 020,00
    Insight into the inner workings of Noma and its highly creative team

    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.

    The Cook's Companion

    R1 273,00
    Intended to be used everyday. This work features recipes from apple tart to zuccini souffle. It offers advice and shows which foods go best together.

    Handbook of Food Manufacture

    R1 606,00

    The Fusion Twist Vol.1

    R1 494,00

    Neues Augsburger Kochbuch

    R1 290,00

    Indo-Pak Recipes 911

    R1 009,00

    Beitrage Zum Aufrahmungsproblem

    R1 166,00

    Regensburger Kochbuch

    R1 400,00

    Amino Acid Composition and Biological Value of Cereal Proteins: Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins

    R1 901,00
    Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins, Budapest, Hungary, May 31-June 1, 1983, with supplemental invited contributions