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  • Fermentation and Ageing : The Plant-Based Cheese School for Professionals

    Fermentation and Ageing : The Plant-Based Cheese School for Professionals
    2026/08/19
    Two voices discuss the book "Fermentation and Ageing : The Plant-Based Cheese School for Professionals": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    6 分
  • Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality

    Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality
    2026/08/18
    Two voices discuss the book "Breakfast Buffets of Excellence : Plant-Based Breakfasts and Brunches in Hospitality": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    5 分
  • Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat

    Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat
    2026/08/18
    Two voices discuss the book "Plant-Based Terroir : Raclette, Fondue and Roasts Without Meat": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    6 分
  • Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual

    Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual
    2026/08/18
    Two voices discuss the book "Plant-Based Street Food : Recipes and Concepts for Modern Fast Casual": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    5 分
  • The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking

    The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking
    2026/08/18
    Two voices discuss the book "The Chef's Calendar : Twelve Months of Profitable Plant-Based Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    5 分
  • The Art of Texture : Plant-Based Techniques for Fine Dining

    The Art of Texture : Plant-Based Techniques for Fine Dining
    2026/08/18
    Two voices discuss the book "The Art of Texture : Plant-Based Techniques for Fine Dining": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    6 分
  • The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking

    The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking
    2026/08/18
    Two voices discuss the book "The Plant-Based Sea : Seaweed, Marine Alternatives and Coastal Cooking": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    6 分
  • The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul

    The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul
    2026/08/18
    Two voices discuss the book "The Plant-Based Parisian Brasserie : Modernising the Menu Without Losing Its Soul": what it tells, the passages that land, and what stays with you. A conversation about the book, not a reading of it. The book is on sale, link in the description.
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    5 分