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    Over R2 501,00

    Modernist Cuisine: At Home

    R2 661,00 R3 130,00
    Vol. 2 is a spiral-bound supplemental kitchen manual (ix, 220 p. : 28 cm.) which includes all of the recipes on washable, tear-resistant paper; both volumes contain indexes.

    The Chemical Analysis of Foods

    R3 250,00

    Ruhrtechnik: Theorie Und Praxis

    R3 488,00

    Food Products

    R2 714,00

    Modernist Cuisine 1-5 and Kitchen Manual: The Art and Science of Cooking

    R7 618,00 R8 785,00
    In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime

    School and Home Cooking

    R5 421,00

    Culinary Nutrition for Food Professionals

    R2 735,00
    In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health.

    Handbook of Food Proteins

    R6 037,00

    Cooking for Fifty: The Complete Reference and Cookbook

    R2 658,00
    A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets.

    Yeast Biotechnology

    R4 646,00

    Ruhrtechnik: Theorie Und Praxis

    R3 488,00

    Modernist Cuisine (German)

    R11 423,00