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There is nothing that James Martin doesn't know about desserts, cakes and puddings. In this acclaimed book he looks at all aspects of sweet-tasting ...
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 ...
This is an indispensable, fully illustrated reference to the cheeses of the world, with expert descriptions of the colour, texture, taste and background of each ...
Robuchon was the youngest chef ever to be awarded 3 Michelin Stars for his Parisian venture, 'Jamin' and has now amassed a staggering 17 stars ...
Tantalising smoked prawns, mouth-watering snapper fillets, ambercoloured smoked cheeses ...Smoked food can be expensive to buy, but with Smoking Food you can do it yourself ...
Divine Vegan Desserts aims to redeem the reputation of the dessert, proving that it can be beautiful, wholesome and delicious. All the desserts in the ...
First published in 2001, The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution. It was ...
Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process ...
The ultimate vegetarian cookbook, packed with ideas for all tastes and occasions: step-by-step recipes shown in more than 520 stunning photographs
