A. Imeson: Thickening and Gelling Agents for Food
Masaharu Morimoto: Morimoto: The New Art of Japanese Cooking
Heston Blumenthal: The Big Fat Duck Cookbook
fernand point: ma gastronomie
grant achatz: alinea
heston blumenthal: in search of perfection
joan roca, salvador brugues: sous-vide cuisine
gray kunz: the elements of taste
elizabeth andoh: washoku
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