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The Kitchen Lab Selectie - Pagina 2

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The Silver Spoon
Phaidon
The Silver Spoon
€ 50
The Food of Sichuan - Fuchsia Dunlop
Bloomsbury
The Food of Sichuan - Fuchsia Dunlop
€ 52
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat
Canongate Books
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat
€ 52
Relæ: A Book of Ideas - Christian F. Puglisi
Ten Speed Press
Relæ: A Book of Ideas - Christian F. Puglisi
€ 56
The Nordic Cookbook - Magnus Nilsson
Phaidon
The Nordic Cookbook - Magnus Nilsson
€ 56
Japan: The Cookbook - Nancy Singleton Hachisu
Phaidon
Japan: The Cookbook - Nancy Singleton Hachisu
€ 56
Complete Techniques - Jacques Pépin
Black Dog & Leventhal
Complete Techniques - Jacques Pépin
€ 56
Liquid Intelligence - Dave Arnold
W. W. Norton
Liquid Intelligence - Dave Arnold
€ 56
Metamorphosis of Taste - Dominique Crenn
HarperCollins
Metamorphosis of Taste - Dominique Crenn
€ 61
Never Trust a Skinny Italian Chef - Massimo Bottura
Phaidon
Never Trust a Skinny Italian Chef - Massimo Bottura
€ 61
The Food Lab - J. Kenji López-Alt
W. W. Norton
The Food Lab - J. Kenji López-Alt
€ 61
The French Laundry Cookbook - Thomas Keller
Artisan
The French Laundry Cookbook - Thomas Keller
€ 65
McGee: On Food & Cooking - Kitchen Science, History and Culture
Hodder & Stoughton
McGee: On Food & Cooking - Kitchen Science, History and Culture
€ 65
Japanese Cooking: A Simple Art - Shizuo Tsuji
Kodansha
Japanese Cooking: A Simple Art - Shizuo Tsuji
€ 65
Science in the Kitchen and the Art of Eating Well - Pellegrino Artusi
University of Toronto Press
Science in the Kitchen and the Art of Eating Well - Pellegrino Artusi
€ 65
The Talisman of Happiness - Ada Boni
Mitchell Beazley
The Talisman of Happiness - Ada Boni
€ 65
The World Atlas of Wine 9th edition - Hugh Johnson, Jancis Robinson
Mitchell Beazley
The World Atlas of Wine 9th edition - Hugh Johnson, Jancis Robinson
€ 68
Noma - Time and Place in Nordic Cuisine - Rene Redzepi
Phaidon
Noma - Time and Place in Nordic Cuisine - Rene Redzepi
€ 69
White Heat 25 - Marco Pierre White
Mitchell Beazley
White Heat 25 - Marco Pierre White
€ 70
The Complete Nose to Tail - Fergus Henderson
Bloomsbury
The Complete Nose to Tail - Fergus Henderson
€ 74
Nieuw
The Oxford Companion to Wine
Oxford University Press
The Oxford Companion to Wine
€ 74
The Fat Duck Cookbook - Heston Blumenthal
Bloomsbury
The Fat Duck Cookbook - Heston Blumenthal
€ 84
Mastering the Art of French Cooking vol 1 & 2 - Julia Child
Penguin Books
Mastering the Art of French Cooking vol 1 & 2 - Julia Child
€ 84
New Larousse Gastronomique - Larousse
Hamlyn
New Larousse Gastronomique - Larousse
€ 112
The Professional Chef, 10th edition - Culinary Institute of America
Wiley
The Professional Chef, 10th edition - Culinary Institute of America
€ 130
Escoffier: Le Guide Culinare - Auguste Escoffier
Taylor & Francis
Escoffier: Le Guide Culinare - Auguste Escoffier
€ 252
Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine
Modernist Cuisine: The Art and Science of Cooking
€ 467
elBulli 2005-2011 - Albert & Ferran Adria
Phaidon
elBulli 2005-2011 - Albert & Ferran Adria
€ 542
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