Haute Cuisine

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Arzak + Arzak book by Juan Mari Arzak

Arzak + Arzak book by Juan Mari Arzak 2

Haute Cuisine

Arzak + Arzak - Juan Mari Arzak

Now reissued in an English language edition

Book Aura & Anima by Alexander Herrmann and Tobias Bätz

Book Aura & Anima by Alexander Herrmann and Tobias Bätz 2

Haute Cuisine

Aura & Anima - Alexander Herrmann and Tobias Bätz

The first joint book by Michelin-starred chefs Alexander Herrmann and Tobias Bätz.

Book Bau.Steine by Christian Bau

Book Bau.Steine by Christian Bau 2

Haute Cuisine

Bau.Steine - Christian Bau

Culinary masterful menus and courses. 7 menus and 56 magnificent courses create a vibrant picture of Bau's cuisine, which is unmistakably and influenced by French cuisine with influences from the Japanese high cuisine.

Core book by Clare Smyth

Core book by Clare Smyth 2

Haute Cuisine

Core - Clare Smyth

Clare Smyth's food is of superlative elegance and redefines modern British cuisine.

Disfrutar Vol.2 book by Oriol Castro, Eduard Xatruch y Mateu Casañas

Disfrutar Vol.2 book by Oriol Castro, Eduard Xatruch y Mateu Casañas 2

-10%

Out-of-Stock

Haute Cuisine

Disfrutar Vol.2 - Oriol Castro, Eduard Xatruch y Mateu Casañas

DISF2-EN / DISF2-ES

202.50€ 225.00€

The second book of Disfrutar, by Oriol Castro, Eduard Xatruch and Mateu Casañas.

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Etxebarri book by Bittor Arginzoniz

Etxebarri book by Bittor Arginzoniz 2

Haute Cuisine

Etxebarri - Bittor Arginzoniz

The first book of Etxebarri restaurant, considered one of the best grills in the world. Arginzoniz has revolutionized the way of roasting meat, fish or vegetables around the world.

Ferran Adrià - What is cooking. The act: cooking. The result: cuisine (Bullipedia)

Ferran Adrià - What is cooking. The act: cooking. The result: cuisine (Bullipedia) 2

Professional Books

Ferran Adrià - What is cooking. The act: cooking. The result: cuisine (Bullipedia)

What is cooking is envisaged as a follow-up to the book Los secretos de El Bulli. This volume is the work of Bullipedia under the direction of Ferran Adrià and employing the Sapiens methodology. Given that cooking is a broad and complex act, there are countless ways of preparing food. This book addresses all these possibilities. With its help, the reader...

Book JAN Laboratory of Love by Jan Hartwig

Book JAN Laboratory of Love by Jan Hartwig 2

Haute Cuisine

JAN Laboratory of Love - Jan Hartwig

Discover the award-winning cuisine of Jan Hartwig, one of Germany’s top chefs. This exclusive cookbook brings his three-star creations to your kitchen, featuring haute cuisine recipes like quail breast soufflée and jellied smoked eel. A must-have for gourmets, with stunning photography and expert insights.

Mouthfeel. How Texture Makes Taste

Professional Books

Mouthfeel. How Texture Makes Taste

Columbia University Press

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate?

Book ADN Volume 1 by Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

Book ADN Volume 1 by Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours 2

Out-of-Stock

Professional Books

ADN Volume 1: Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

The 135 recipes they share in this book bear witness, at the heart of their culinary practice, to a consummate art of relief and contrast, of acid, bitter or saline notes, and of traces that leave a deep impression on both the body and the spirit.

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Disfrutar Vol.1 of Oriol Castro, Eduard Xatruch and Mateu Casañas

Disfrutar Vol.1 of Oriol Castro, Eduard Xatruch and Mateu Casañas 2

Out-of-Stock

Haute Cuisine

Disfrutar Vol.1 - Oriol Castro, Eduard Xatruch y Mateu Casañas

DISF-EN / DISF-ES

The first book of Castro, Xatruch and Casañas, about the restaurant Disfrutar.

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elBulli 2005-2011 - Ferran Adrià

elBulli 2005-2011 - Ferran Adrià 2

Haute Cuisine

elBulli 2005-2011 - Ferran Adrià

elBulli 2005-2011 is the last instalment of a unique project, the elBulli General Catalogue. At nearly 2.700 pages and more than 750 recipes, this project contains the definitive catalogue of the 1,846 dishes created from 1983 until elBulli’s closure on July 30, 2011, along with an analysis of the creations produced each culinary season. Delivery...

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