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The Kitchen Lab Selection - Page 2

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Canongate Books

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat

53 €

Bloomsbury

The Food of Sichuan - Fuchsia Dunlop

53 €

Ten Speed Press

Relæ: A Book of Ideas - Christian F. Puglisi

57 €

Phaidon

The Nordic Cookbook - Magnus Nilsson

57 €

Phaidon

Japan: The Cookbook - Nancy Singleton Hachisu

57 €

Black Dog & Leventhal

Complete Techniques - Jacques Pépin

57 €

W. W. Norton

Liquid Intelligence - Dave Arnold

57 €

HarperCollins

Metamorphosis of Taste - Dominique Crenn

62 €

Phaidon

Never Trust a Skinny Italian Chef - Massimo Bottura

62 €

W. W. Norton

The Food Lab - J. Kenji López-Alt

62 €

Artisan

The French Laundry Cookbook - Thomas Keller

66 €

Hodder & Stoughton

McGee: On Food & Cooking - Kitchen Science, History and Culture

66 €

Kodansha

Japanese Cooking: A Simple Art - Shizuo Tsuji

66 €

Mitchell Beazley

The Talisman of Happiness - Ada Boni

66 €

University of Toronto Press

Science in the Kitchen and the Art of Eating Well - Pellegrino Artusi

67 €

Phaidon

Noma - Time and Place in Nordic Cuisine - Rene Redzepi

70 €

Mitchell Beazley

The World Atlas of Wine 9th edition - Hugh Johnson, Jancis Robinson

70 €

Mitchell Beazley

White Heat 25 - Marco Pierre White

71 €

Bloomsbury

The Complete Nose to Tail - Fergus Henderson

76 €

Oxford University Press

The Oxford Companion to Wine

76 €

Bloomsbury

The Fat Duck Cookbook - Heston Blumenthal

85 €

Penguin Books

Mastering the Art of French Cooking vol 1 & 2 - Julia Child

85 €

Hamlyn

New Larousse Gastronomique - Larousse

114 €

Wiley

The Professional Chef, 10th edition - Culinary Institute of America

133 €

Taylor & Francis

Escoffier: Le Guide Culinare - Auguste Escoffier

257 €

Modernist Cuisine

Modernist Cuisine: The Art and Science of Cooking

476 €

Phaidon

elBulli 2005-2011 - Albert & Ferran Adria

552 €

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The Kitchen Lab Selection - Page 2

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