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For Customer Service &
Phone Orders :
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Tel/Fax : 07 54498581
Int : 61 7 54498581
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Write to us :
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OzeVillage
P O Box 1494
Noosaville DC
Qld 4566
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Under Pressure Cooking - Sous Vide by Thomas Keller
Thomas Keller's newest book - see also French Laundry and Bouchon
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. Fo...
Our price: $
105.00
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Sous Vide Cuisine by Joan Roca & Salvador Brugues
Book by Joan Roca and Salvador Brugues - exploring new directions and looking at the science behind sous-vide cuisine!
Chapter 1 - Definition and uses
Chapter 2 - Sous-Vide for Food Storage
Chapter 3 - Sous-Vide Cooking
Chapter 4 - Sous-Vide Cuisine
Our price: $
225.00
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Professional Cooking, 7th Edn. by Wayne Gisslen
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.Wayne Gisslen'...
Our price: $
84.95
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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
Our price: $
27.95
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New Larousse Gastronomique (hb)
The world’s classic culinary reference book. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read an...
Our price: $
145.00
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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.
Our price: $
49.99
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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...
Our price: $
29.95
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