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Over mijI am an executive chef that loves food

Over mijn boekenInternational cooking books

GroepenCookbook Collectors, Cookbookers, Food History, THE ANYTHING CULINARY BOOK GROUP

LidmaatschapER. LibraryThing Vroege Recensenten/Leden Weggevertjes

Werkelijke naamsean dent

Woonplaatslos angeles, ca

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Lid sindsNov 10, 2013

Aan het lezenNOPI: The Cookbook door Yotam Ottolenghi
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán door Eric Werner
Sea and Smoke: Flavors from the Untamed Pacific Northwest door Blaine Wetzel
Olympia Provisions: Cured Meats and Tales from an American Charcuterie door Elias Cairo
Cook: Natural Flavours from a Nordic Kitchen door Mikkel Karstad
Koreatown: A Cookbook door Deuki Hong
Best Kitchen Basics: A Chef's Companion For Home door Mark Best
Aperitivo: The Cocktail Culture of Italy door Marisa Huff
Saison door Simon Wright
Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love. door Floyd Cardoz
The Middle Eastern Kitchen door Rukmini Iyer
Florentine: The True Cuisine of Florence door Emiko Davies
Battersby: Extraordinary Food from an Ordinary Kitchen door Joseph Ogrodnek
Bistronomy: Recipes from the Best New Paris Bistros door Jane Sigal
Flavors from the French Mediterranean door Gerald Passedat
Octaphilosophy: The Eight Elements of Restaurant André door André Chiang
Tarts door Frederic Anton
Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop door Ratha Chaupoly
Sushi Chef: Sukiyabashi Jiro door Shinzo Satomi
Central door Virgilio Martinez
Alimentari: Salads Other Classics from a Little Deli that Grew door Linda Malcolm
Taste & Technique: Recipes to Elevate Your Home Cooking door Naomi Pomeroy
Italian Street Food: Recipes From Italy's Bars and Hidden Laneways door Paola Bacchia
The Middle Eastern Vegetarian Cookbook door Salma Hage
The Larousse Book of Bread: 80 Recipes to Make at Home door Eric Kayser
Quick and Easy Spanish Recipes door Simone and Inés Ortega
The Grain Bowl door Nik Williamson
Toast: The Cookbook door Raquel Pelzel
Recipes from the Woods: The Book of Game and Forage door Jean-François Mallet
Raw: Recipes for a modern vegetarian lifestyle door Solla Eiriksdottir
What to Bake & How to Bake It door Jane Hornby
Five Seasons Kitchen door Pierre Gagnaire
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau door Abraham Conlon
Poole's: Recipes and Stories from a Modern Diner door Ashley Christensen
Deep South: New Southern Cooking door Brad McDonald
Herbarium door Caz Hildebrand
Ingredient: Unveiling the Essential Elements of Food door Ali Bouzari
The Great Dixter Cookbook: Recipes from an English Garden door Aaron Bertelsen
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty door Mads Refslund
Chiltern Firehouse: The Cookbook door Nuno Mendes
Eleven Madison Park: The Next Chapter (Signed Limited Edition): Stories & Watercolors, Recipes & Photographs door Daniel Humm
wd~50: The Cookbook door Wylie Dufresne
Classic Koffmann door Pierre Koffmann
My Way: From the Gutters to the Stars door Tim Raue
The Palestinian Table door Reem Kassis
Cherry Bombe: The Cookbook door Kerry Diamond
Biota: Gather, Grow, Cook. Redefining Regional Australian Food door James Viles
Ambrosia, Volume 4: Mexico City door Adam Goldberg
State Bird Provisions: A Cookbook door Stuart Brioza
Claridges: The Cookbook door Meredith Erickson
Guerrilla Tacos: Recipes from the Streets of L.A. door Wesley Avila
Elizabeth Street Cafe door Tom Moorman
Igni: A Restaurant's First Year door Aaron Turner
Bread Is Gold door Massimo Bottura
The Art of the Restaurateur door Nicholas Lander
The Kitchen Shelf: Take a few pantry essentials, add two ingredients and make everyday eating extraordinary door Rosie Reynolds
Sicily door Pamela Sheldon Johns
Recipes from an Italian Butcher: Roasting, Stewing, Braising door The Silver Spoon Kitchen
China: The Cookbook door Kei Lum Chan
Da Vittorio: Recipes from the Legendary Italian Restaurant door Enrico Cerea
Aska door Fredrik Berselius
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) door Rene Redzepi
The Mezze Cookbook: Sharing Plates from the Middle East door Salma Hage
Nick Bril 33 door Pascale Baelde
From the Earth: World's Great, Rare and Almost Forgotten Vegetables door Peter Gilmore
Etxebarri door Juan Pablo Cardenal
America: The Cookbook door Gabrielle Langholtz
Tawâw: Progressive Indigenous Cuisine door Shane M. Chartrand
Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes) door Josef Centeno
The Whole Fish Cookbook: New ways to cook, eat and think door Josh Niland
South: Essential Recipes and New Explorations door Sean Brock
Botany at the Bar: The Art and Science of Making Bitters door Selena Ahmed
The thousand recipe Chinese cookbook door Gloria Bley Miller
The American heritage cookbook and illustrated history of American eating & drinking door
toon alle (74)