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Fantastic food and delicious drinks titles for beginners to professionals. Many titles you won't find anywhere else!
SICILIANO- Contemporary Sicilian is a beautifully produced Sicilian cookbook by acclaimed chef/ restaurateur, Joe Vargetto.
The recipes are inspired by Joe's Sicialian heritage and ...
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan ...
René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San ...
IACP Award Winner
2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley-"the most exciting place to eat in ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
"Provence, 1970 "is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M ...
This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters ...
