Professional Cooking / Cookbooks, Food & Wine - Blowout Sale! Save up to 53%

Blowout Sale! Up to 53% off on Professional Cooking (in Cookbooks, Food & Wine) at SADC Network [224]. Top brands include Wiley, Pearson, Houghton Mifflin Harcourt, Artisan, Black Truffle Press, Ten Speed Press, Independently published, Shuhari Initiative, Chelsea Green Publishing Company, Gotham Books, Anthony Bourdain/Ecco, & Rizzoli. Hurry! Limited time offers. Offers valid only while supplies last.

The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
By Wiley
In Stock
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ean: 9780471359258, isbn: 0471359254,

4.1 out of 5 stars with 16 reviews
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, h

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
By Wiley
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mpn: 9780470424414, ean: 9780470424414, isbn: 0470424419,

4.4 out of 5 stars with 12 reviews
Chocolates and Confections Sample Recipes from Chocolates and Confections Caramel Shortbread Bars Click here for the recipe Iced Rosettes Click here for the recipe Skipping Stones Click here for the recipe

Food for Fifty (14th Edition) (What's New in Culinary & Hospitality)
By Pearson
In Stock
You Save: 20%

mpn: 9780134437187, ean: 9780134437187, isbn: 0134437187,

4.4 out of 5 stars with 54 reviews
The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidel

Atelier Crenn: Metamorphosis of Taste
By Houghton Mifflin Harcourt
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mpn: illustrations, ean: 9780544444676, isbn: 0544444671,

4.8 out of 5 stars with 37 reviews
The debut cookbook from the first female chef in America to earn two Michelin starsAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual

Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
By Artisan
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mpn: 2697545, ean: 9781579653514, isbn: 9781579653514,

4.8 out of 5 stars with 59 reviews
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier t

By Wiley
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ean: 9780470900277, isbn: 047090027X,

4.7 out of 5 stars with 42 reviews
The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim RyanWhen Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffi

A WEALTH OF INSIGHT: The World's Best Chefs on Creativity, Leadership and Perfection
By Black Truffle Press
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ean: 9781633938717, isbn: 1633938719,

4.3 out of 5 stars with 14 reviews
''The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen.''--From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World's Best RestaurantA Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world's best chefs who have collectively amassed nearly 100 Mi

The Professional Chef
By Wiley
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mpn: 9780470421352, ean: 9780470421352, isbn: 9780470421352,

4.9 out of 5 stars with 8 reviews
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes

Professional Cooking
By Wiley
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ean: 9781119399612, isbn: 9781119399612,

4.8 out of 5 stars with 55 reviews
The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge

The Slanted Door: Modern Vietnamese Food [A Cookbook]
By Ten Speed Press
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mpn: colour illustrations, ean: 9781607740544, isbn: 1607740540,

4.4 out of 5 stars with 9 reviews
The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The S

Sous Vide: Sous Vide Cookbook: The Ultimate Sous Vide Cookbook with Easy to Cook Sous Vide Recipes (Souvee Cooker Cookbook)
By Independently published
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ean: 9781687118318, isbn: 1687118310,

4.3 out of 5 stars with 47 reviews
The two essential things that living things need to survive on planet earth are oxygen for respiration and food to keep the body active. Over time, food became much more than something we put into our stomachs to kill hunger. It evolved into a culture and a way of life. You can easily differentiate between one community and another by the food they prefer and their cooking and preservation techniques. No celebration would be complete without a lavish spread on the table. Good food makes every da

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine)
By Shuhari Initiative
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ean: 9784908325090, isbn: 490832509X,

4.2 out of 5 stars with 18 reviews
The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, cra

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
By Chelsea Green Publishing Company
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You Save: 36%

mpn: Full-Colour Photos Throughout, ean: 9781603583329, isbn: 1603583327,

4.0 out of 5 stars with 12 reviews
The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more cont

Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]
By Ten Speed Press
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You Save: 53%

ean: 9781607748991, isbn: 1607748991,

4.7 out of 5 stars with 31 reviews
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. Fro

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
By Gotham Books
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mpn: 56251, ean: 9781592406975, isbn: 9781592406975,

4.0 out of 5 stars with 43 reviews
''One of America's great chefs'' (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs in America by Food & Wine, he had received the James Beard Foundation Rising Star Chef of the Year Award, and he and Nick Kokonas had opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the wo

Sous Vide Cookbook for Beginners: Easy-to-Follow Guide to Cooking Restaurant-Quality Meals at Home
By Independently published
In Stock

ean: 9781077578265, isbn: 1077578261,

4.1 out of 5 stars with 35 reviews
Have you ever wondered how they manage to do those super tender mega-tasty meats in restaurants and cafes? Actually, it is not a secret anymore—most of them own a truly magic device with a French name, Sous Vide. The foods are cooking with sous vide at lower temperatures. This way, no part of the food is ever heated above its ideal cooking temperature, which ensures even sous vide cooking, saving all the juiciness and tenderness.In the Complete Sous Vide Cookbook for Everybody, we have collect

Manresa: An Edible Reflection [A Cookbook]
By Ten Speed Press
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You Save: 33%

mpn: 100 Colour Photographs, ean: 9781607743972, isbn: 1607743973,

4.9 out of 5 stars with 52 reviews
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking di

wd~50: The Cookbook
By Anthony Bourdain/Ecco
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ean: 9780062318534, isbn: 0062318535,

4.0 out of 5 stars with 44 reviews
The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famousWhen it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic

The Recipe: Classic dishes for the home cook from the world's best chefs
By Rizzoli
In Stock
You Save: 36%

ean: 9780847863464, isbn: 0847863468,

4.7 out of 5 stars with 32 reviews
Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook.Josh Emett, holder of three Michelin stars and best known for opening

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