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|Bills Open Kitchen|
Selling for $24.95
"In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyé re French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia."
|Advances in Agronomy|
Selling for $141.95
"Volume 59 contains seven reviews covering key contemporary topics on crop and soil sciences. As always, the topics are varied and exemplary of the array of subject matter covered by this long-running serial. Crop science is represented by chapters on quantitative genetics and plant breeding, wheat, perennial forages, and cotton. These chapters are balanced by synthetic reviews of organoclays in pollution abatement, the applications of micromorphology, and the importance of long-term field research. With this latest volume, Advances in Agronomy continues to be recognized as a leading reference and as a first-rate source of the latest research in agronomy, crop science, and soil science. Key Features * Quantitative genetics * Organoclays and pollution * Phenology, development, and growth * Micromorphology and agronomy * Physiological and morphological responses to stress * Crop modeling * The value of long-term experiments"
|On Cooking: A Textbook of Culinary Fundamentals|
Selling for $92
"Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. Contains a major section on Garde Manger including chapters on Sandwiches and Hors d'Oeuvre and Canapés. Includes a chapter on Buffet Presentation. Contains over 750 proven, tested recipes from the authors and from numerous chefs working throughout the country in culinary programs, hotels and restaurants. In addition, a nutritional analysis is provided with every recipe. Outlines the development and traditions of various foods and cuisines, and places the development of specific dishes or techniques into historical perspective. For those already working within or for those studying for a career within the food service industry."