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Essence - Jesús Escalera

69.90€

Essence by Jesús Escalera. The importance of aromas in the creation of new ice creams and desserts. A different manual full of practical...

Book Aura & Anima by Alexander Herrmann and Tobias Bätz

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Aura & Anima - Alexander Herrmann and Tobias Bätz

99.00€

1 review

The first joint book by Michelin-starred chefs Alexander Herrmann and Tobias Bätz.

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Bau.Steine - Christian Bau

69.90€

Culinary masterful menus and courses. 7 menus and 56 magnificent courses create a vibrant picture of Bau's cuisine, which is unmistakably and...

Book JAN Laboratory of Love by Jan Hartwig

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JAN Laboratory of Love - Jan Hartwig

75.82€

1 review

Discover the award-winning cuisine of Jan Hartwig , one of Germany’s top chefs. This exclusive cookbook brings his three-star creations to your...

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Disfrutar Vol.1 - Oriol Castro, Eduard Xatruch y Mateu Casañas

185.25€

The first book of Castro, Xatruch and Casañas, about the restaurant Disfrutar.

Disfrutar Vol.2 book by Oriol Castro, Eduard Xatruch y Mateu Casañas

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Disfrutar Vol.2 - Oriol Castro, Eduard Xatruch y Mateu Casañas

225.00€ -5% 213.75€

The second book of Disfrutar, by Oriol Castro, Eduard Xatruch and Mateu Casañas.

-5%

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Eleven Madison Park: The Plant-Based Chapter

270.00€

2 reviews

A brand-new set of books capturing the transformation of Eleven Madison Park into the first plant-based restaurant ever to earn three Michelin...

Book ADN Volume 1 by Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

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ADN Volume 1: Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

69.00€

The 135 recipes they share in this book bear witness, at the heart of their culinary practice, to a consummate art of relief and contrast, of...

Book The Professional Chef by The Culinary Institute of America

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The Professional Chef - The Culinary Institute of America

90.75€

1 review

This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design...

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Cereales - Manon Fleury

35.00€

Manon Fleury's choices reflect her commitment to virtuous practices as well as her drive for excellence. In this book, she masterfully sublimates...

Book Oak The flavours by Marcelo Ballardin

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Oak The flavours - Marcelo Ballardin

39.99€

Marcelo Ballardin won a Michelin star with his restaurant Oak in Ghent (Belgium). In this book, he talks about food, cooking and love in...

Food & Drink book by Modernist Cuisine Photography

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Food & Drink - Modernist Cuisine Photography

85.45€ -5% 81.18€

Can food be art? You bet - So long as it's captured by photographers like Nathan Myhrvold! It’s a visual feast served up in a gorgeous...

-5%

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elBulli 2005-2011 - Ferran Adrià

498.75€

elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes,...

Sustain book by Jo Barrett. Groundbreaking Recipes And Skills That Could Save The Planet

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Sustain - Jo Barrett

39.00€

Sustain: Groundbreaking Recipes And Skills That Could Save The Planet is an inspiring cookbook and beautifully designed manual of ideas to...

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Imprégnation - Anne-Sophie Pic

99.90€

"Impregnation is a contemporary alchemy, and the culinary arts make it possible" - Anne Sophie Pic

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Le Livre Blanc - Anne Sophie Pic

60.00€

Le Livre Blanc is a cookbook that reinvents cuisine . The book includes 50 recipes that, like those of another culinary inventor, Heston...

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Grand cours de cuisine - Ferrandi Paris

49.95€

This book contains 143 recipes , illustrated by more than 1,500 photos. Our ambition is to give the passionate cook, keen food-lover or youngster...

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Core - Clare Smyth

52.25€

1 review

Clare Smyth's food is of superlative elegance and redefines modern British cuisine.

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Signature Dishes - Amélie Vincent

69.90€

Fifty top chefs share their signature dishes : Mateu Casañas, Oriol Castro and Eduard Xatruch from Disfrutar , Julien Royer from Odette ...

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Fermentar - Fundamentos y técnicas de un arte milenario

29.90€

This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves...

Silvestre book by Basque Culinary Center. The gastronomy of wild plants and herbs

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Silvestre - Basque Culinary Center

36.00€

Gourmand World's Best Book Award in the category of Best Food & Nature Book The Basque Culinary Center reveals the gastronomy of wild...

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Bob Noto

45.00€

Bob Noto, Photographer, graphic designer and gastronomic traveler

Bao book by Erchen Chang, Shing Tat Chung and Wai Ting Chung

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Bao

34.95€

The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed...

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Arzak + Arzak - Juan Mari Arzak

47.00€

Now reissued in an English language edition

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Haute Cuisine

Essence - Jesús Escalera

Aura & Anima - Alexander Herrmann and Tobias Bätz

Bau.Steine - Christian Bau

JAN Laboratory of Love - Jan Hartwig

Disfrutar Vol.1 - Oriol Castro, Eduard Xatruch y Mateu Casañas

Disfrutar Vol.2 - Oriol Castro, Eduard Xatruch y Mateu Casañas

Eleven Madison Park: The Plant-Based Chapter

ADN Volume 1: Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

The Professional Chef - The Culinary Institute of America

Cereales - Manon Fleury

Oak The flavours - Marcelo Ballardin

Food & Drink - Modernist Cuisine Photography

elBulli 2005-2011 - Ferran Adrià

Sustain - Jo Barrett

Imprégnation - Anne-Sophie Pic

Le Livre Blanc - Anne Sophie Pic

Grand cours de cuisine - Ferrandi Paris

Core - Clare Smyth

Signature Dishes - Amélie Vincent

Fermentar - Fundamentos y técnicas de un arte milenario

Silvestre - Basque Culinary Center

Bob Noto

Bao

Arzak + Arzak - Juan Mari Arzak

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