Ask our staff anything about our shop or products, or leave your feedback.
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 ...
Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book with a difference, focussing on how ...
In the same way that kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once ...
In A Girl and Her Pig, April Bloomfield takes us behind the scenes of her lauded restaurants - the Spotted Pig, the Breslin and the John ...
Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers ...
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner ...
Focusing his lens on the culinary world, photographer and illustrator Todd Selby takes us on a whirlwind tour of the kitchens, gardens, homes, restaurants and ...
Yes Chef! is an insider's frequently funny and often frightening foray behind the swinging doors of restau-rants. It's a wonder Phillip McMillan ever ...
