Signature Tastes of Las Vegas (Signature Tastes)
by Steven W Siler and Paula Garriott
An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly...
The Ultimate Weekly Meal Planner for The Professional Teacher
by Krisanto Studios
Professional Cooking, 9e with Wileyplus Card and the Chefs Companion 8e Set
by Wayne Gisslen
Professional Culinary Guide Through Nchs for Sullivan University with Wileyplus Card Set
by Wayne Gisslen
The Physiology of Taste (Vintage Classics)
by Jean Anthelme Brillat-Savarin
A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave t...