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The debut from rising star chef Gisli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands.
Chef Gisli Matt built Slippurinn with ...
Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour.
Essential is ...
We've been stuck at home for long enough! It's time to get out and taste the world again. From those ever-curious, ever-quirky minds ...
Sixteen years since the publication of Australian national treasure Neil Perry's groundbreaking bible for home cooks, The Food I Love, comes a bookend to ...
The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. The Hand & Flowers is the first (and only) pub in the world to acquire ...
Claudia Roden is credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Over thirty years on from her first Mediterranean cookbook, Claudia shares ...
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love
Is Italian olive oil really Italian, or ...
In 20 short books, Penguin Classics brings you the new canon of great environmental works
Over the past 75 years, a new canon has emerged ...
A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australias top ...
"Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and ...
In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of ...
An entirely original and empowering memoir meets self-help guide from the bestselling author, rapper, artist, and chef Action Bronson
From the New York Times bestselling ...
An evocative and personal chef monograph - and an ode to wood-fired cooking - from Japan's exciting emerging chef
monk is the story of Yoshihiro Imai ...
'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph
'Christ, could Bourdain weave words ... the guy wrote like a poet ...
A savoury account of how the pursuit of delicious foods shaped human evolution
Nature, it has been said, invites us to eat by appetite and ...
