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This is the winner of the Fortnum & Mason Food Book of the year award 2014. Inspired by those who were bold enough to make ...
Chocolate the food of the Gods has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies ...
There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein ...
Highly acclaimed French Chef Vincent Gadan shows how easy it is to make classic pastry dishes, from savoury pastry to bread dough. The book is ...
In the domestic geography of our daily lives, the kitchen table is a constant. A silent witness to sustenance and solace, deliberation and argument, consolation ...
The Table Comes First is at once a celebration of the rituals of eating - the scene of families, friends, lovers coming together, or breaking apart ...
Your personal guide on a culinary adventure, Ruth Bourdain sahres a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking ...
Travel to Marcus Samuelsson's Red Rooster restaurant in Harlem and you will find a truly diverse, multiracial dining room - where presidents and prime ministers ...
The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand ...
Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste ...
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 ...
'I believe that cuisine is the most important link between nature and culture.' Alex Atala
'A cuisine unlike anything I've ever had in my ...
An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
