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Kitchen Mysteries: Revealing the Science of CookingKitchen Mysteries: Revealing the Science of Cooking
Hervé This
Following up on the hows and whys of food chemistry in Molecular Gastronomy ($34.95), Hervé This answers more culinary queries in Kitchen Mysteries. The focus here is on cooking techniques such as deep frying, braising, and roasting why should you use lots of oil to deep fry? And what is the last word on searing meat? This probes these and other questions in an informative and engaging manner. Hardcover, 220 pp, $25.95.


Pierre Gagnaire: Reinventing French Cuisine Pierre Gagnaire: Reinventing French Cuisine
Pierre Gagnaire
Not just anyone can get away with such a book title, but Gagnaire is not like everyone else. Adventurous, iconoclastic, innovative, artistic are but a few of the adjectives used to describe his culinary talents. This book traces a forty year culinary journey from his beginnings as an apprentice in the north of France in 1966 to present day international restaurateur in 2006. Hardcover, 199 pp, $72.00.


Sweet Diversions Sweet Diversions

Yann Duytsche
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.


Reflections on Culinary Artistry Reflections on Culinary Artistry

Pierre Gagnaire
No, this is not a new book, although he does have a new one coming out this Fall called Reinventing French Cuisine. We just wanted to let you know we have more of this iconic chef's original book back in stock, as it has been hard to find these last few years. Beautifully photographed, no actual quantities of ingredients but his imagination is breathtaking. Hardcover, 240 pp. $72.00.


El Celler De Can RocaEl Celler De Can Roca, Una Sinfonia Fantastica

Jaume Colle
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan (Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301 pp. $175.00.


Chef’s StoryChef’s Story

Edited by Dorothy Hamilton and Patric Kuh
In the companion to the French Culinary Institute’s Public Television series, 27 celebrated chefs, many of whom have worked with each other, tell the story of how they came to the food industry and made it their home. In a more narrative and, at once, in a both more and less specific way, Chef’s Story reiterates for the general public what Becoming a Chef (Dornenburg and Page, $35.99) imparts to those working, or wanting to work, in the industry. The moral of both is that being a chef is a labour of love with a high price attached, both in a business and personal sense. Black and white chef photos. Hardcover, 279 pp, $34.95.


21st C: The New Generation in Pastry21st C: The New Generation in Pastry
Oriol, Isaac, and Abraham Balaguer are three of the new generation of Spanish pastry chefs making their mark not just in their homeland but also around the world. This is the English edition of Siglio 21, which arrived last year. Colour photos. Hardcover, 248 pp, $95.00.


El Celler de Can Roca, Una Sinfonia Fantastica El Celler de Can Roca, Una Sinfonia Fantastica

Jaume Coll
Another glamorous Spanish book for the professional chef, this one traces the evolution of the Roca brothers. Joan(Sous-Vide, $215.00) and Josep , who opened El Celler in Girona in 1986. There is a section devoted to each along with the third brother, Jordi who joined the business later. Inspiring colour photos. Spanish only. Hardcover, 301,pp, $175.00.


ChocolateChocolate
Ramon Morato
Though not yet 40, Ramon Morato is, after almost a decade of running the only Spanish school dedicated to chocolate, Aula Chocovic, one of the culinary world’s great chocolate experts. This book is the culmination of his experience in working with international pastry chefs - fulfilling the need for creative ideas conveyed by exquisite photographs combined with highly technical information. Morato’s recipes cover beverages, jams and creams, cakes both large and individual, desserts, petits fours, snacks, and chocolates. There is also a section devoted to raw materials and to hygiene. Hardcover, 611 pp. $215.00.


Tapas Asiaticas

Christophe Megel & Anton Kilayko
Two chefs from the Ritz-Carlton Millenia, Singapore, pool their culinary heritage - French and Philipino - to create the most stylish of fusion tapas that range from kimchi crepes to brochette of carmelized green mango. Unfortunately it is in Spanish only. Colour photos. Hardcover, 176 pp. $85.00.

el Bulli 2005 - Spanish Editionel Bulli 2005 - Spanish Edition
In the ongoing culinary evolution of Ferran Adria gels, foam, and caramel still play a large role. With a colourful catalogue of favoured ingredients there is a greater emphasis on the foundation rather than the technique in the newest collection of his iconic dishes. Currently only available in Spanish. As usual, arty photos and a CD. Hardcover, 332 pp. $250.00.


El Bulli 2003-2004El Bulli 2003-2004
Ferran Adria
The El Bulli opus is spectacular, the food truly a combination of culinary art and science. This set includes the 2003 and the 2004 'catalogues', and a fold out guide to the evolution of Adria's approach to food and cooking as the restaurant has developed into the mecca it is today. Hardcover, $375.00 $275.00.


Paco Torreblanco 1Paco Torreblanco 1 

Paco Torreblanco
The desserts are sublime. In this first volume which came out in 2003, he who has taught so many now has a chance to showcase his philosophy behind his lifelong work. Hardcover, 351 pp. $215.00. Includes a separate recipe book.


Paco Torreblanco 2Paco Torreblanca 2
Paco Torreblanco
Wow! For those who thought Ferran Adria and Frederic Bau were pushing the envelope this is a must see. Visually stunning, the sugar work is breath taking and the ideas behind the creations, we could go on and on. Torreblanca is truly the modern confectioner who knows no bounds when it comes to creativity. Hardcover, 303 pp. $215.00 includes a separate recipe book. Imported from Spain, bilingual Spanish/English.

Chef's Book of Formulas, Yields & SizesChef's Book of Formulas, Yields & Sizes
Arno Schmidt
This is a powerful tool for controlling food costs, kitchen yeilds, serving sizes, with well researched tips and tricks of the trade to help professional kitchen managers get the most out of any sized budget. 354 pp. $77.99.



Professional Cooking for Canadian Chefs Professional Cooking for Canadian Chefs

Sixth edition
Wayne Gisslen
Everything has been revised, expanded and updated in this popular culinary college textbook, most noticeably the presentation and garnishing section. The Canadian edition features local standards for meat, fish ,and poultry. With more than 1200 photos and e-companion recipe management software included, this is an invaluable book for the professional chef. Hardcover, 1056 pp, $105.95.


Professional Cooking for Canadian Chefs Professional Chef
Eighth Edition
The Culinary Institute of America
One of the great, and massive, professional textbooks, the eighth edition of The Professional Chef still offers all the classical techniques and recipes. However , its attention to international and heritage produce ,clean layout and colour photography make it thoroughly contemporary Hardcover, 1213 pp, $83.99.


The delicious sequel to Don't try this at Home. How I learned to cook takes us inside the Culinary Educations of the Worlds Greatest chefs.How I Learned to Cook
Edited by Kimberly Withspoon & Peter Meehan
The delicious sequel to Don't Try This at Home. How I learned to cook takes us inside the Culinary Educations of the Worlds Greatest chefs. 285 pp. $24.95.

 

 

Molecular GastronomyMolecular Gastronomy
Herve This
Here is a must-read for aspiring Blumenthals and Adrias. A collaborator of Pierre Gagnaire and a pioneer of molecular gastronomy, This explains the scientific processes behind everyday culinary reactions. A few hydrocarbon chain diagrams would be welcome but this is still an entertaining read. Hardcover, 377 pp, $35.95.

Uncooked Uncooked
Lyndsay and Patrick Mikanowski
Noted as a creative director for luxury brands, Patrick Mikanowski brings an artist’s eye and an uncompromising palate to raw food preparation. Raspberry and sardine morsels in balsamic vinegar, cucumber spaghetti, strawberry juice, and crushed olives and zucchini blossoms, whipped candied orange cream and mango and passion-fruit juices are some of the intriguing combinations. Colour photos. Hardcover, 175 pp, $65.00.

Torten ArtistikTorten Artistik
Louise & Othmar Fassbind
Beginning with the history of the fruitcake, the 39 lessons in this book show you the path to magnificent cakes from perfectly smooth bases to blown sugar ornaments to grace the top. Step-by-step photos. Hardcover, 199 pp, $179.95.

 

CresciCresci
Iginio Massari, Achille Zoia
In Programma ($155.00, hc), Iginio Massari explored the world of cakes. Here, the focus is on leavened doughs with a heavy emphasis on the rich doughs of brioche, croissants and panettone. Colour photos. Hardcover, 407 pp. $155.00.

Pierre GagnairePierre Gagnaire (out of print)
Beauge, Bloch-laine, Comolli,Pennor’s, Simon
This culinary manifesto from French chef Pierre Gagnaire is of interest to professional chefs. A list of ingredients but no quantities or instructions accompanies each of the spectacular photographs. Hardcover, 240 pp, $65.00.

The Culinary Chronicle Volume 2The Culinary Chronicle Volume 2: The Best of Italy and California (out of print)
The innovation in this volume is not in preparation or ingredients, which seem to be all truffles, lobster and caviar all the time. Instead, innovation is found in the use of colour on the plate. Hubert Keller's cauliflower puree with caviar and blue potato chips floating on a pond of pale green watercress sauce is particularly eye-catching. 495 pp. $195.00. Out of print.


The Culinary Chronicle Volume 5The Culinary Chronicle Volume 5: The Best of South and South Eastern France
Sometimes through flavour combinations, sometimes through presentation, the great chefs of southern France are blurring the line between savoury and sweet. Michel Guerard, Christian Morisset and Christian Willer are among the two dozen featured chefs. 495 pp. $195.00. Out of print.


The Culinary Chronicle Volume 7The Culinary Chronicle Volume 7: The Best of Belgium, Luxembourg and the Netherlands
The Low Countries barely register on the North American culinary radar despite a high density of one and two star Michelin restaurants. While their chefs can make use of luxury ingredients with the best of them, it is in their use of the humble -- calf's tail, pig's feet and eels -- that they reveal their true genius. 495 pp. $195.00.Out of print .

The Culinary Chronicle: Fish and ShellfishThe Culinary Chronicle: Fish and Shellfish
Basic techniques and recipes precede a dazzling sampler of recipes from a globar army of chefs from France, Germany, Spain, Italy, and the United States. 495 pp. $195.00.

 

el Bulli	el Bulli
Ferran Adrià
The eagerly anticipated English edition of el Bulli is finally available. Magnificently slipcased complete with a timeline and a CD-ROM with recipes, this was worth the wait for its creative insights. Arguably the chef of his generation, Adrià combines both the serious and the whimsical on his plates -- witness his "lollypops." The book is as much a visual delight as an object as it is a culinary inspiration. Slipcased, 493 pp. $395.00 $275.00.

 Purer
Purer

Jonnie Boer
From Holland's Restaurant de Librije, this book, full of both moody black and white and colour photos, offers the latest in post-modern European food presentation. 159 pp. $130.00.




Dessert CuisineDessert Cuisine
Oriol Balaguer
Like Jamie Oliver, Oriol Balaguer is also the scion of a restaurant family and a star at an early age. The Spanish pastry chef is a master of the dessert spectacle often featuring his fondant/glucose "cellophane." Hardcover, 319 pp. $165.00.

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Dinner Is Served Dinner Is Served
Arthur Inch & Arlene Hirst
From the duo that advised the actors of Gosford Park comes a fascinating look at the cultural history and impeccable advice on the art of the table. Hardcover, 142 pp., $25.95.

A Cook's TourA Cook's Tour
Anthony Bourdain
One more time Anthony Bourdain sets off to uncover the underworld of cooking; now he has paired it with travel. This book has adventures in 30 different cities and describes food that is better discovered on the page rather than on the plate. $29.95.

Kitchen ConfidentialKitchen Confidential
Anthony Bourdain
The tales of sex, drugs and rock 'n'roll behind closed kitchen kitchen doors has restaurant workers nodding their heads knowingly. On the other hand, after reading this the general public may think twice about dining out. Softcover, $19.95.

 

On Food & CookingOn Food & Cooking: The Science & Lore of the Kitchen
Revised
Harold McGee
A fascinating book that explains how and why cooking works, with historical and literary anecdotes and mind-boggling photos of food taken through an electron microscope. A true classic for foodies and armchair scientists alike. 684 pages. $58.00.

Becoming a ChefBecoming a Chef
Andrew Dorenburg & Karen Page
Subtitled Recipes and Reflections from America's Leading Chefs, this book is packed with tips and inspiration for anyone thinking about entering the culinary industry. Softrcover, $41.95.

 

Advanced Professional CookingAdvanced Professional Cooking
Wayne Gisslen
$115.95.



Art of GarnishingArt of Garnishing
Inja Nam & Arno Schmidt
$59.95.

 


Baker's ManualBaker's Manual 4th ed.
Joseph Amendola
$65.95.

 



Understanding BakingUnderstanding Baking
Joseph Amedola & Donald Lundberg
$75.95.

 


Classical Cooking the Modern Way: Methods and TechniquesClassical Cooking the Modern Way:
Methods and Techniques
Third Edition
Philip Pauli
$82.50.




Classical Cooking the Modern Way: Recipes. Third EditionClassical Cooking the Modern Way: Recipes.
Third Edition
Philip Pauli
$69.95.



Cooking Essentials for the Professional ChefCooking Essentials for the Professional Chef
The Food and Beverage Institute
$79.95.




Dining OutDining Out: Secrets from America's Leading Critics, Chefs, and Restaurants
Andrew Dorenburg & Karen Page
$49.95.




Food for FiftyFood for Fifty
Twelfth Edition
Mary Molt
Hardcover, $122.95.

Ice Carving Made EasyIce Carving Made Easy
Joseph Amendola
$67.95.




Ice Sculpture: Secrets of a Japanese MasterIce Sculpture: Secrets of a Japanese Master
Yukio Matsuo
$145.75. Out of print.

 




Neoclassic View of Plated Desserts
Tish Boyle & Timothy Moriarty
This book should probably come with the warning: Help required. Their "Trio of Apples" requires 12 recipes to complete! Simpler ones have only three or four. However, for the professional it is inspirational. There is a chapter on sugar work - pulled sugar, sugar cages, spun sugar and thread. Hardcover, glamorous photos. $67.50.


Professional BakingProfessional Baking
Third Edition
Wayne Gisslen
$96.95.



Répertoire de La CuisineRépertoire de La Cuisine
Louis Saulnier
A reference for classic French culinary terms. A slim volume often found in the tool boxes of chefs and culinary students alike. $24.50.

 

 

On Cooking: Techniques from Expert Chef
Third Canadian Edition
Sarah R. Labensky & Alan M. Hause
$127.95

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Last modified December 16, 2007 .