Danbury Press

Front the PublisherThere are thousands of cookbooks. And every day, newspapers and magazines offer hundreds of recipes - good, bad and indifferent. But never before has anyone published a series of books that guides you from the basics of good cooking to the complicated dishes that make a special...

Find which herb gives flavor to Béarnaise sauce, learn the difference between a ragout and a blanquette and read about the exotic origins of saffron, the most valuable spice in the world. These are just three of the topics covered in the third Volume of your Grand Diplőme Cooking Course, created...