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Books From University Presses

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Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine With Food
New
Joyce Goldstein, Evan Goldstein  | University Of California Press

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine With Food

RM53.00 MYR

Goodreads rating: 4.22

RM53.00 MYR

72% off est. retail
If you've ever found yourself puzzled in the wine aisle, contemplating which bottle to bring to your next dinner party, "Perfect Pairings" could be your savior. Evan Goldstein, a Master Sommelier, distills his extensive knowledge into actionable advice. It's not just a guide; it's a culinary journey with companion recipes that elevate each varietal's essence. Imagine never second-guessing your wine choice again, because you'll understand not just the 'what', but the 'why' behind each pairing.
Mrs Beeton's Book of Household Management
Isabella Beeton | Oxford University Press

Mrs Beeton's Book of Household Management

RM34.00 MYR

Goodreads rating: 3.83

RM34.00 MYR

43% off est. retail
If you're intrigued by history and domesticity, Isabella Beeton's guide is a delightful dive into Victorian middle-class life. Though it might strike you as a simple cookery book at first, it's also a cultural artifact that paints a vivid picture of the social norms, culinary preferences, and gender roles of the time. It's an insightful read that combines practical advice with a rich historical context—perfect for anyone with a culinary or historical bent.
Molecular Gastronomy : Exploring the Science of Flavor - Thryft
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Hervé This | Columbia University Press

Molecular Gastronomy : Exploring the Science of Flavor

RM29.00 MYR

Goodreads rating: 3.86

RM29.00 MYR

Molecular Gastronomy is a must-read for food enthusiasts and professional cooks alike, revolutionizing traditional cooking methods by exploring the science behind flavor. This book is perfect for those looking to elevate their cooking skills and experiment with novel cooking techniques, such as making chocolate mousse without eggs or baking a flourless chocolate cake in the microwave. With insights into the physiology of flavor and the molecular properties of common foods, This provides practical tips for perfecting classic dishes while proposing novel culinary creations.
The Oxford Companion to Food - Thryft
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Alan Davidson | Oxford University Press

The Oxford Companion to Food

RM72.00 MYR

Goodreads rating: 4.42

RM72.00 MYR

76% off est. retail
The book, written by renowned food historian Alan Davidson, is an A-Z guide to foods and food products, covering a wide range of national and regional cuisines. With over 2650 entries and 40 feature articles, it offers readers an extensive bibliography of culinary terms, cooking techniques, and food science. The book also highlights staple foods of the world, famous prepared dishes and drinks, including their main ingredients and method of preparation. With exquisite illustrations, it is an essential reference for amateur cooks and professionals in the food industry alike.
Kitchen Mysteries : Revealing the Science of Cooking - Thryft
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Jody Gladding, Hervé This  | Columbia University Press

Kitchen Mysteries : Revealing the Science of Cooking

RM39.00 MYR

Goodreads rating: 3.76

RM39.00 MYR

"Kitchen Mysteries" is a perfect read for amateur cooks and professional chefs who are interested in exploring the science behind everyday cooking. The book provides practical advice on preparing meals by understanding the underlying science behind it. Herve This explains complex concepts with concrete examples, making it easy for readers to comprehend. The book also offers tips on how to modify methods to utensils at hand and adapt recipes to available ingredients, allowing readers to experiment and improvise with their cooking.