COUTURE WEDDING CAKES-HB 9789812750822 英文原版
¥156.70
专业厨师的厨房用具In the Hands of a Chef : The Professional Chef's Gu
¥185.70
What to Drink with What You Eat (9780821257180)
¥195.00
Wine By Design 2E 9780470721414
¥511.90
MICH TURNER'S CAKE MASTERCLASS-HB 9789812752475 英文原版
¥215.30
MASTERING THE ART OF CHINESE COOKING 掌握烹饪中国菜的艺术
¥210.00
Jancis Robinson's Wine Guide(ISBN=9780789208835)
¥151.00
¥198.00
MARIO BATALI SIMPLE ITALIAN(ISBN=9780609603000) 英文原版
¥181.20
James Beard's American Cookery(ISBN=9780316098687) 英文原版
¥142.10
¥181.50
COOKING BY HAND(ISBN=9780609608937)
¥207.60
地中海烹饪:突尼斯(附400余幅图片)Mediterranean Cuisine: Tunisia
¥158.40
无麸质饮食Gluten-Free Girl : How I Found the Food That Loves Me B
作者简介: Shauna James Ahern has loved food all her lie. In May 2005, she was diagnosed with celiac disease, a fate that she embraced joyfully. Immediately after going gluten-free, she started a food blog, glutenfreegirl.com, where she shares stories, photographs, and recipes. Her Web site won best Food blog with a Theme in 2006 and receives thousands of hits a day. She is considered one of the most authoritative sources on gluten-free living on the Internet. She lives in Seattle with her husband, Daniel Ahern, a professional chef. She doesn't miss gluten at all.
¥185.70
素食食谱How to Cook Everything Vegetarian : Simple Meatless Reci
作者简介:Mark Bittman is among the country's most widely respected and beloved food writers and home cooks. His bestselling How to Cook Everything won both the James Beard and Julia Child–IACP cookbook awards and helped rekindle enthusiasm for cooking across America. His must-read weekly New York Times column, "The Minimalist," and his frequent appearances on the Today show similarly showcase his love of simple and delicious food. Bittman has written more than a dozen cookbooks, including Fish and Best Recipes in the World, the inspiration for a companion public television series starring the author.
¥260.50
大厨的快乐时光(奥利弗说美食)HAPPY DAYS WITH NAKED CHEF
¥215.60
LE BERNARDIN COOKBOOK(ISBN=9780385488419)
¥233.40
¥153.50
ERIC KAYSER’S NEW FRANCE RECIPES 法国食谱
作者简介: Eric Kayser is a fourth-generation Parisian baker. His inherited flair for traditional French bread and pastries has resulted in thirty bakeries around the world. He has previously published Beyond the Bread Basket (Flammarion, 2008) and Sweet and Savory Tarts (Flammarion, 2007). Chef Ya r Yosefi was born in Tel-Aviv. He spent the past ten years working in some of the finest restaurants in Israel and France and is currently an independent consulting chef. He contributed to Beyond the Bread Basket. Clay McLachlan’s photographs have been featured in Beyond the Bread Basket as well as in major magazines including Food and Wine, Conde Nast Traveler, Gourmet, and Wine Spectator.
¥192.70
MARTHA STEWART'S HOMEKEEPING(ISBN=9780517577004)
¥194.50
¥195.00
假日烘烤制作食谱Pillsbury Holiday Baking : Treats filled with cheer
¥148.70
¥180.00
Pillsbury Best Of The Bake-Off 1959 Facsimile Edition(ISBN=9
Just in time for the 60th anniversary of Pillsbury'sBake-Off(R)-the historic contest's first 1,000 recipes The year was1959. People watched "Leave It to Beaver" on TV and listened toElvis on the radio. When they baked, they turned to Pillsbury. Andeveryone wondered who would be the next big winner of the PillsburyBake-Off(R) Contest. Now you can rediscover Pillsbury's secrets forgreat baking. This authentic reproduction of the beloved 1959 bookgives you a nostalgic snapshot of an earlier era-and a mother lodeof tips and recipes that have stood the test of time. Inside thischarming book, you'll find An authentic facsimile of the 1959edition of the "Pillsbury Best of the Bake-Off(R) Collection,"featuring 1,000 of the recipes from the first ten years of theBake-Off(R) Contest Classic and much beloved recipes that havedelighted American families for 50 years, such as CaliforniaCasserole, Peanut Blossoms, and Orange Kiss-Me Cake Detailed bakingand cooking tips and techniques, including the importance of pro
¥204.60
作者简介:James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appétit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.
¥260.50
Cooking From the Hip(ISBN=9780618729906)
¥155.40
SUNDAY SUPPERS AT LUCQUES(ISBN=9781400042159)
¥164.00
COOKING W/ITALIAN GRANDMOTHERS(ISBN=9781599620893)
¥207.60
COMPLETE ROBUCHON, THE(ISBN=9780307267191)
¥194.40
最新美国小酒馆烹饪Bistro Laurent Tourondel : New American Bistro Cook
French chef Tourondel, who has made a name exploring—and exploiting—American comfort foods in New York City (and beyond), is intent on expanding his unique brand of U.S. bistros, in print and in bricks and mortar. This second addition to his culinary oeuvre (after Go Fish) advances his ambition further with nearly 150 recipes.Yet home cooks beware. Few are of the quick-fix variety. A grilled tuna sandwich in Tourondel's lexicon pairs ahi-quality fish with homemade tapenade and mayonnaise, among other ingredients. Humble pumpkin pie achieves grandeur with a hazelnut crunch topping. In addition to up-close, well-styled photographs, each recipe features headnotes, wine suggestions, and chef tips (for instance, use well-padded oven mitts when frying corn fritters). Beginnings and endings round out the reader's culinary education: a short glossary is paired with how to buy/store protein in chapter 1, while a dozen techniques, from how to clean soft-shell crabs to making roasted garlic butter, precede a list of
¥260.50
烹饪数学,第3修订版Culinary Math, 3rd, Revised and Expanded Edition
¥260.50
EVERYDAY ITALIAN(ISBN=9781400052585)
¥181.20
烹饪计算:烹饪专业人员用简易数学,第2版Culinary Calculations : Simplified Math
¥223.50
The Food Lover's Guide to Wine 英文原版
¥195.00
MASTERING ART/FR CKG V1(ISBN=9780375413407)
¥207.60
地中海烹饪:西班牙(附400余幅图片)Mediterranean Cuisine: Spain
¥158.40
¥155.40
AT HOME WITH MAY AND AXEL VERVOORDT
¥319.90
JULIA & JACQUES COOKING AT HOM(ISBN=9780375404313)
¥337.20
ITALIAN COOKERY COURSE 9789812751812
¥170.30
Perfect Recipe for Losing Weight and Eating Great(ISBN=97806
¥139.80
BABBO COOKBOOK, THE(ISBN=9780609607756)
¥207.60
¥198.00
Desserts by the Yard(ISBN=9780618515226)
¥144.70
HARRY'S BAR COOKBOOK(ISBN=9780553070309)
¥259.20
The Sommelier Prep Course: An Introduction To The Wines, Bee
¥238.60
PARIS BISTRO COOKING(ISBN=9780517574331)
The best home-style cooking in the world comes from the bestbistros in Paris. Linda Dannenberg's Paris Bistro Cooking serves up19 of the greatest, from the classic bistros to the deluxe,all-night, and neo-bistros -- each with its own special menus andromantic ambiance -- with more than 100 stellar recipes and 150full-color photographs by Guy Bouchet.
¥207.60
BOOK OF JEWISH FOOD, THE(ISBN=9780394532585)
¥233.40
MASTERING ART/FR CKG V2(ISBN=9780394721774)
It will gladden the heart of all good cooks ...an alchemist'sstone which enables any cook to turn base ingredients to gold --Caroline Conran Sunday Times As close to a divine text as you canget -- Matthew Fort Guardian
¥168.60
¥260.80
EVERYDAY PASTA(ISBN=9780307346582)
¥168.60
Wedding Cake Art And Design: A Professional Approach(ISBN=97
A comprehensive guide to the art and business of wedding cakedesign Combining inspirational cake designs, step-by-step decoratinginstruction, and advice on the fundamentals of running a successfulcake business in a competitive market, Wedding Cake Art and Designis an invaluable guide for industry professionals and students.Master decorator Toba Garrett includes stunning designs for cakesinspired by textiles, seasons, fashion colors, flowers, and muchmore, then gives you the tools to translate your clients' ideasinto creative new designs.
¥341.30
冷冻鸡的烹饪艺术,第3版Garde Manger : The Art and Craft of the Cold Kit
作者简介:Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
¥521.80
RED SPICE ROAD,COOKBOOK,THE-HB 9789812752352 英文原版
¥156.70
Jewish Holiday Cooking: A Food Lovers Treasury of Classics a
作者介绍:Jayne Cohen Jayne Cohen is the author of one previous book on Jewish cooking and celebrations -- The Gefilte Variations -- and is the co-author of The Ultimate Bar/Bat Mitzvah Celebration Book. She writes frequently about foodfor publications such as Bon Appétit, Gourmet, Food& Wine, the New York Times, the Los Angeles Times, the Boston Globe, and Newsday. Cohen lives in Greenwich Village with her husband, and their daughter Alexandra returns home to cook at every holiday. Visit her Web site at www.JewishHolidayCooking.com
¥245.50
¥215.60
最佳纽约饮食THE ULTIMATE NEW YORK DIET
作者介绍:David Kirsch David Kirsch is the founder and owner of the Madison Square Club, celebrated for custom-designed fitness training and nutritional counseling. Visit his website at davidkirsch.com.
¥167.50
The Essential Wok Cookbook基本铁锅烹调大全
¥156.80
Mums Know Best The Hairy Bikers’ Family Cookbook
¥158.00
GIADA AT HOME(ISBN=9780307451019)
¥181.20