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Category Archives: Gourmet Library

The Complete Soda Making Book: From Homemade Root Beer to Seltzer and Sparklers

Featuring 100 all-natural, budget-friendly recipes, this book shows you how to use your soda-making appliance to craft classic and one-of-a-kind soft drinks that not only taste better than your fountain go-to, but

Perfection in Imperfection, Imperfection in Perfection by Janice Wong Book – Limited Edition

Perfection in imperfection, imperfection in perfectionMain chapters of this book: Origins of Taste, Colors of Taste, Texture of Taste, Memories of TasteForword by Pierre Herme135 pagesPublisher: 2am:lab Language: EnglishEdition published in SIngapore,

SIETE. Seven Masters Of Modern Spanish Patisserie Hardcover Book – English & Spanish Edition

Pages: 328Languages: spanish / english Hardbook coverInterior: IllustratedPublisher: Vilbo Editores

Foie Gras by Andre Bonnaure Hardcover Book – Spanish Edition

A compendium of classic and contemporary gastronomy that includes every technique for cooking and preserving foie grasHardback color binding with plastic coating jacket352 pagesPublisher: Montagud EditoresLanguage: SpanishEdition published in 2006Format: 9.8 x

Cocina para Coctel by Tony Botella – Spanish Edition

More than 50 original working in a kitchen especially designed for tasting at a cocktail party as suggestive grouped under headings such as “foie gras bonbons”, “stews cup” or “makicanapes.” Can you

Best of Pierre Herme Hardcover Book – French Edition

Featuring eleven (11) Pierre Herme creations such as Plasier Sucree; Ispahan, 2000 Feuilles; Carrement Chocolat; Miss Gla Gla Montebello among others Pierre Herme and Chae Rin Vincent (Auteurs), Thomas Dhellemmes (Photographies) 111

Infiniment by Pierre Herme Hardcover Book – French Edition

A team effort, more than Pierre Herme’s recipes, this is an art project book directed by renowned designer Ich & KarPhotographies by jean-Jacques PallotFood design and recipe script by Coco Jobard383 pagesPublisher:

Preserve it Naturally The Complete Guide to Food Dehydration by Excalibur

Chapters on fruits, vegetables, meats, fish, herbs, nuts, grains, dairy products, crafts, cake decorating, potpourri, sachets, macrame beads, dough art, wreaths, raw and living foods and much more. Recipes for raw foods,

Macaron by Pierre Herme Hardcover Book – English Edition

Macaron by Pierre HERMÉFeaturing Herme’s recipes of the classic flavors such as coffee, chocolate, raspberry, the favorite flavors, Isfahan – cookie macaroon cream lychee with rose, raspberry compote – Satine – cookie

Au Coeur du Gout by Pierre Herme & Jean-Michel Duriez

239 pagesHardcover Publisher: Agnes Vienot Language: FrenchFormat: 9 x 11.5-in (22.5 x 29 cm) ISBN: 978-84-7212-075-4

El Celler de Can Roca, English Edition Hardcover Cookbook

470 pagesHardcover binding Publisher: LibrooksLanguage: EnglishEnglish Edition published in 2003 Format: 10.4 x 11.6-in (24 x 32.5 cm) ISBN: 978-84-938910-8-4Spanish edition available upon requestAbout the author. Joan Roca. The traditional cuisine of

PH10 Antologia de Pierre Herme Hardcover Book – Spanish Edition

10 Chapters300 recipes200 color photographsHardback color binding 600 pages Publisher: Montagud Editores Language: Spanish1st Edition published in 2008 Format: 10.4 x 11.2-in (26 x 28 cm) ISBN: 978-84-7212-137-9

Foie Gras by Andre Bonnaure Hardcover Book – English Edition

A compendium of classic and contemporary gastronomy that includes every technique for cooking and preserving foie grasHardback color binding with plastic coating jacket 352 pages Publisher: Montagud Editores Language: EnglishEdition published in

Universes by Quique Dacosta Hardcover Book – English/French Edition

The print book includes:90 recipes7 introductory texts (one per year from 2000 to 2006)10 concepts (products, techniques and description of ecosystems)Over 50 color photos2 additional texts to the environment Natural Park Montgo

Chocolate Fusion by Frederic Bau Hardcover Book – English Edition

Over 150 color photographs by Jean Bernard LassaraForwords by Pierre Gagnaire and Pierre Herme.300 pagesColor illustrated Hardcover Publisher: Montagud Editores Language: EnglishEnglish Edition published in 2006 Format: 10.5 x 12.75-in (26 x

Dessert Cuisine by Oriol Balaguer Hardcover Book – English Edition

Main chapters of this book: Dessert at the restaurant; Ingredients, Transition from baker artisan to the chef”™s kitchen; Remakes: the evolution of the classic desserts; the Restaurant desserts; Whims, “œtapas”, nibblers and

Sweet Cuisine by Frederic Bau, Jordi Roca and others Hardcover Book – English Edition

With almost 80 recipes and more than 260 formulas, they have come together in this project to demonstrate a distinct style through their innovative techniques and refined formulas, some of which have

Sweet Diversions by Yann Duytsche Hardcover Book- English Edition

Over 80 recipesColor photographsHardback with color jacket Publisher: Montagud Editores Language: EnglishFirst Edition published in 2007 Format: 9.2 x 14.9-in (23 x 29.8 cm) ISBN: 978-84-7212-133-1Spanish edition available upon request

Sous Vide Cuisine by Joan Roca Hardcover Book – English Edition

Main chapters features: How vacuum is applied to food, techniques and equipment; Vacuum process and recommendations; Vacuum and food preservation; Cooking through Vacuum; Sous-Vide Cuisine; RecipesOver 100 color and black & white

La Patisserie de Pierre Herme Hardcover Book – Bilingual Edition Spanish / French

320 pagesHardcover Publisher: Montagud Editores Language: Spanish / FrenchBilingual Edition published in 1995Format: 10.4 x 11.6-in (26 x 29 cm) ISBN: 978-84-7212-058-7Also availaible in English/French edition

Au Coeur Des Saveurs by Frederic Bau Hardcover Book – Bilingual Edition English / French

320 pagesPlasticized hardcover with basreliefPublisher: Montagud Editores Language: Bilingual edition in English and FrenchEdition published in 1997Format: 8.8 x 12.8-in (22 x 32 cm) ISBN: 978-84-7212-074-7Spanish/French Edition also available upon request