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The second volume from two-Michelin-star chef, Philip Howard. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity have gone into writing this monumental work of gastronomic creativity and technical expertise. The Squ…
Regarded amongst his peers as one of the world's great culinary artists, Philip Howard's lifetime of dedication and creativity have gone into writing this monumental work of gastronomic creativity and technical expertise. Volume 2 gives precise instructions on how to create food…
"The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began in September 2012 with 'The Square: The Cookbook Volume 1: Savoury.' Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativ…
This award-winning book is an invaluable and beautiful guide to making simple, contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach that it is simple and do-able. He uses a method of ?working' the dough rather than ?kneadin…
Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from?scratch pastry is the baker's pinnacle of achievement?and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of…