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Culinary reactions
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Simon Field |
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature pr… |
OL16117054W |
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Planet Cake
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Paris Cutler |
"Children's cakes just got a whole lot more exciting. With Planet Cake Kids, you can choose from a selection of creative cakes--from a Wizard's Spell Book to the Cotton Candy Clouds--then add a cast … |
OL19983134W |
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The essential bar book
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Jennifer Fiedler |
"A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes. What's the difference between and martini and a gibson? Does absinthe… |
OL19986620W |
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The art of cookery made plain and easy
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Hannah Glasse |
"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fus… |
OL20008119W |
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Beyond canning
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Autumn Giles |
"If you already love making strawberry jam and basic tomato sauce, this is the perfect book for the next step in your preserving journey! Featuring techniques and ingredients sure to open your mind, … |
OL20027745W |
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The Eat-a-Bug Cookbook
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David G. Gordon |
"With its stylish new package, updated information on the health and environmental benefits of insect eating, and breed-your-own instructions, this new edition of The Eat-a-Bug Cookbook is the go-to … |
OL2266460W |