Cooking - pagina 136 4.895 produse

Noma: Time and Place in Nordic Cuisine - Ren� Redzepi-20%
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The Big Book of Baking & Viennoiserie - Jean-marie Lanio-20%
Jean-Marie LanioThe Big Book of Baking & Viennoiserie - Jean-marie Lanio
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Peter P. Greweling-20%
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Frozen Desserts - The Culinary Institute Of America (cia)-20%
The Culinary Institute Of America CiaFrozen Desserts - The Culinary Institute Of America (cia)
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The Distiller's Guide to Rum - Ian Smiley-20%
Ian SmileyThe Distiller's Guide to Rum - Ian Smiley
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Martha's Entertaining: A Year of Celebrations - Martha Stewart-20%
Martha StewartMartha's Entertaining: A Year of Celebrations - Martha Stewart
372,00 lei465,00 lei
Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - David Asher-20%
David AsherMilk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - David Asher
372,00 lei465,00 lei
Oxford Companion to Beer-20%
Garrett OliverOxford Companion to Beer
372,00 lei465,00 lei
Oxford Companion to Cheese - Catherine Donnelly-20%
Catherine DonnellyOxford Companion to Cheese - Catherine Donnelly
372,00 lei465,00 lei
The Oxford Companion to Spirits and Cocktails - David Wondrich-20%
David WondrichThe Oxford Companion to Spirits and Cocktails - David Wondrich
372,00 lei465,00 lei
Under the Sign of the Moon: Mirazur, Mauro Colagreco - Mauro Colagreco-20%
Mauro ColagrecoUnder the Sign of the Moon: Mirazur, Mauro Colagreco - Mauro Colagreco
372,00 lei465,00 lei
Elements of Dessert-20%
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Eleven Madison Park-20%
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Noma 2.0: Vegetable, Forest, Ocean - Rene Redzepi, Mette Soberg, Junichi Takahashi-20%
Junichi TakahashiNoma 2.0: Vegetable, Forest, Ocean - Rene Redzepi, Mette Soberg, Junichi Takahashi
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The French Laundry, Per Se - Thomas Keller-20%
Thomas KellerThe French Laundry, Per Se - Thomas Keller
374,40 lei468,00 lei
Under Pressure - Thomas Keller-20%
Thomas KellerUnder Pressure - Thomas Keller
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Escoffier: The Complete Guide to the Art of Modern Cookery, Revised - H. L. Cracknell-20%
R.J. KaufmannEscoffier: The Complete Guide to the Art of Modern Cookery, Revised - H. L. Cracknell
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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking - Yamuna Devi-20%
Yamuna DeviLord Krishna's Cuisine: The Art of Indian Vegetarian Cooking - Yamuna Devi
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Michelin Star Restaurant Plating Demystified: A Source Book of Methods and Recipes: A Source Book - Greg Easter-20%
Greg EasterMichelin Star Restaurant Plating Demystified: A Source Book of Methods and Recipes: A Source Book - Greg Easter
392,27 lei490,34 lei
Overland Cookery, 2nd Edition - Jason Schaub-20%
Jason SchaubOverland Cookery, 2nd Edition - Jason Schaub
396,80 lei496,00 lei
The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]: Franklin Barbecue, Franklin Steak, and Franklin Smoke - Aaron Franklin-20%
Aaron FranklinThe Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]: Franklin Barbecue, Franklin Steak, and Franklin Smoke - Aaron Franklin
396,80 lei496,00 lei
Wine Marketing and Sales, Third Edition: Success Strategies for a Saturated Market - Liz Thach-20%
Liz ThachWine Marketing and Sales, Third Edition: Success Strategies for a Saturated Market - Liz Thach
396,80 lei496,00 lei
Alinea-20%
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The 10th Anniversary Edition A Treasury of Jewish Holiday Baking - Marcy Goldman-20%
Marcy GoldmanThe 10th Anniversary Edition A Treasury of Jewish Holiday Baking - Marcy Goldman
416,58 lei520,72 lei
Science in the Kitchen and the Art of Eating Well-20%
Pellegrino ArtusiScience in the Kitchen and the Art of Eating Well
436,48 lei545,60 lei
Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman-20%
Jeffrey HamelmanBread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman
438,84 lei548,55 lei
The Russian Traditional Cuisine. 1891 - Kolomiytsova N-20%
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El Arte del Laminado: Técnicas avanzadas de elaboración de laminado para bollería - Jimmy Griffin-20%
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The Art of Lamination - Jimmy Griffin-20%
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Institut Paul Bocuse Gastronomique: The Definitive Step-By-Step Guide to Culinary Excellence - Institut Paul Bocuse-20%
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Food Cultures of Germany: Cuisine, Customs, and Issues - Ursula Heinzelmann-20%
Ursula HeinzelmannFood Cultures of Germany: Cuisine, Customs, and Issues - Ursula Heinzelmann
475,20 lei594,00 lei
Champagne [boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region - Peter Liem-20%
Peter LiemChampagne [boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region - Peter Liem
496,00 lei620,00 lei
The Art of Lamination II: Mastering the Art and Craft of Laminated Pastry - Jimmy Griffin-20%
Jimmy GriffinThe Art of Lamination II: Mastering the Art and Craft of Laminated Pastry - Jimmy Griffin
496,00 lei620,00 lei
Baking and Pastry - Culinary Institute of America (CIA)-20%
The Culinary Institute Of America CiaBaking and Pastry - Culinary Institute of America (CIA)
532,44 lei665,55 lei
Garde Manger: The Art and Craft of the Cold Kitchen - The Culinary Institute Of America (cia)-20%
The Culinary Institute Of America CiaGarde Manger: The Art and Craft of the Cold Kitchen - The Culinary Institute Of America (cia)
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