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For Customer Service &
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Tel/Fax : 07 54498581
Int : 61 7 54498581
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OzeVillage
P O Box 1494
Noosaville DC
Qld 4566
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Larousse Gastronomique - Desserts, Cakes and Pastries (new edn.)
A timeless collection of more than 500 quintessential desserts, biscuits, cakes, and pastries, together with 60 recipes for sauces, custards, icings, preserves, creams and more. Classic desserts, cakes, and pastries, from Charlotte la Chantilly and Black Forest Gateau to Passion Fruit Sorbet and ...
Our price: $
19.99
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larousse Gastronomique - Fish and Seafood (new edn.)
A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks and more.Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Gr...
Our price: $
19.99
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Larousse Gastronomique - Vegetables and Salads (new edn.)
An indispensable resource of more than 600 classic vegetable and salad preparations, along with recipes for basics such as sauces, dressings, pastries, butters, stocks and more. Landmark vegetable and salad recipes, such as Asparagus Mousse, Gratin Dauphinois, Mushroom Duxelles and Corn Fritters.
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19.99
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Larousse Gastronomique - Meat, Poultry and Game (new edn.)
A comprehensive guide to preparing every type of meat, poultry and game, with more than 800 essential recipes and nearly 200 additional recipes for basics such as pastries, condiments, garnishes, stuffings, marinades and more.Classic meat, poultry, and game recipes, from Boeuf Bourguignon and Oss...
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24.99
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Pastry Chef's Companion pb by Glenn Rinsky
A comprehensive baking dictionary and reference guide With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chefs Companion combines the best features of a dictionary and an encyclopedia. I
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27.95
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Molecular Gastronomy - Exploring the Science of Flavor by Herve This
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field...
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29.95
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Charcuterie and French Pork Cookery by Jane Grigson
Classic back in print! The bible used around the world almost 40 yers after it was written. Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into...
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29.99
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In Search of Total Perfection by Heston Blumenthal
Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg and Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, Heston focuses his creative talent on reinventing some of our most well-known (and most abuse...
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39.99
including GST 10.00% ($
3.64
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A Day at elBulli by Ferran Adria
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adrià, the most creative chef working today.
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49.95
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Momofuku by David Chang & Peter Meehan
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes.
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49.99
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