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Inscrit depuis
Nov 10, 2013
Nom réel
sean dent
A propos de ma bibliothèque
International cooking books
A propos de moi
I am an executive chef that loves food
Lieu (géographique)
los angeles, ca
Adhésions
En cours de lecture
NOPI: The Cookbook par Yotam Ottolenghi
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán par Eric Werner
Sea and Smoke: Flavors from the Untamed Pacific Northwest par Blaine Wetzel
Olympia Provisions: Cured Meats and Tales from an American Charcuterie par Elias Cairo
Cook: Natural Flavours from a Nordic Kitchen par Mikkel Karstad
Koreatown: A Cookbook par Deuki Hong
Best Kitchen Basics: A Chef's Companion For Home par Mark Best
Aperitivo: The Cocktail Culture of Italy par Marisa Huff
Saison par Simon Wright
Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love. par Floyd Cardoz
The Middle Eastern Kitchen par Rukmini Iyer
Florentine: The True Cuisine of Florence par Emiko Davies
Battersby: Extraordinary Food from an Ordinary Kitchen par Joseph Ogrodnek
Bistronomy: Recipes from the Best New Paris Bistros par Jane Sigal
Flavors from the French Mediterranean par Gerald Passedat
Octaphilosophy: The Eight Elements of Restaurant André par André Chiang
Tarts par Frederic Anton
Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop par Ratha Chaupoly
Sushi Chef: Sukiyabashi Jiro par Shinzo Satomi
Central par Virgilio Martinez
Alimentari: Salads Other Classics from a Little Deli that Grew par Linda Malcolm
Taste & Technique: Recipes to Elevate Your Home Cooking par Naomi Pomeroy
Italian Street Food: Recipes From Italy's Bars and Hidden Laneways par Paola Bacchia
The Middle Eastern Vegetarian Cookbook par Salma Hage
The Larousse Book of Bread: 80 Recipes to Make at Home par Eric Kayser
Quick and Easy Spanish Recipes par Simone and Inés Ortega
The Grain Bowl par Nik Williamson
Toast: The Cookbook par Raquel Pelzel
Recipes from the Woods: The Book of Game and Forage par Jean-François Mallet
Raw: Recipes for a modern vegetarian lifestyle par Solla Eiriksdottir
What to Bake & How to Bake It par Jane Hornby
Five Seasons Kitchen par Pierre Gagnaire
The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau par Abraham Conlon
Poole's: Recipes and Stories from a Modern Diner par Ashley Christensen
Deep South: New Southern Cooking par Brad McDonald
Herbarium par Caz Hildebrand
Ingredient: Unveiling the Essential Elements of Food par Ali Bouzari
The Great Dixter Cookbook: Recipes from an English Garden par Aaron Bertelsen
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty par Mads Refslund
Chiltern Firehouse: The Cookbook par Nuno Mendes
Eleven Madison Park: The Next Chapter (Signed Limited Edition): Stories & Watercolors, Recipes & Photographs par Daniel Humm
wd~50: The Cookbook par Wylie Dufresne
Classic Koffmann par Pierre Koffmann
My Way: From the Gutters to the Stars par Tim Raue
The Palestinian Table par Reem Kassis
Cherry Bombe: The Cookbook par Kerry Diamond
Biota: Gather, Grow, Cook. Redefining Regional Australian Food par James Viles
Ambrosia, Volume 4: Mexico City par Adam Goldberg
State Bird Provisions: A Cookbook par Stuart Brioza
Claridges: The Cookbook par Meredith Erickson
Guerrilla Tacos: Recipes from the Streets of L.A. par Wesley Avila
Elizabeth Street Cafe par Tom Moorman
Igni: A Restaurant's First Year par Aaron Turner
Bread Is Gold par Massimo Bottura
The Art of the Restaurateur par Nicholas Lander
The Kitchen Shelf: Take a few pantry essentials, add two ingredients and make everyday eating extraordinary par Rosie Reynolds
Sicily par Pamela Sheldon Johns
Recipes from an Italian Butcher: Roasting, Stewing, Braising par The Silver Spoon Kitchen
China: The Cookbook par Kei Lum Chan
Da Vittorio: Recipes from the Legendary Italian Restaurant par Enrico Cerea
Aska par Fredrik Berselius
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) par Rene Redzepi
The Mezze Cookbook: Sharing Plates from the Middle East par Salma Hage
Nick Bril 33 par Pascale Baelde
From the Earth: World's Great, Rare and Almost Forgotten Vegetables par Peter Gilmore
Etxebarri par Juan Pablo Cardenal
America: The Cookbook par Gabrielle Langholtz
Tawâw: Progressive Indigenous Cuisine par Shane M. Chartrand
Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes) par Josef Centeno
The Whole Fish Cookbook: New ways to cook, eat and think par Josh Niland
South: Essential Recipes and New Explorations par Sean Brock
Botany at the Bar: The Art and Science of Making Bitters par Selena Ahmed
The thousand recipe Chinese cookbook par Gloria Bley Miller
The American heritage cookbook and illustrated history of American eating & drinking

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