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Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and ...
Available in English for the first time, a step by step guide to baking from the world renowned culinary school. Le Cordon Bleu is the ...
With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world ...
Originally created by Prosper Montagne in 1938, the "Larousse Gastronomique" is the world's classic culinary reference book, known for its authoritative and comprehensive collection ...
Ten years after the phenomenal success of her once-in-a generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for ...
Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated ...
Every chef has one: a dish that is typical of their kitchen, a dish that is especially meaningful for them. In this book, 50 top ...
Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy's house. As the most striking of paradoxes, the ...
This is a grand and luxurious compendium on the most elegant beverage by world-renowned champagne expert Richard Juhlin.
Richard Juhlin, the world's foremost champagne ...
Head chef Marcelo Ballardin of the restaurant Oak in Ghent delights all the senses with his first book. With a Michelin star and a 16 ...
At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this ...
From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than ...
A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.
From glossy drops of balsamic vinegar to ...
Cooking on an open fire is the most archaic of all cooking methods. This cookbook provides many varied recipes as well as practical tips. For ...
The first definitive guide to contemporary French wines and producers in a deluxe two-book package, from a two-time James Beard Award winner
JAMES BEARD AWARD ...
