Ask our staff anything about our shop or products, or leave your feedback.
Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why don?t the amounts of fats on ...
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history ...
Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens ...
It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information ...
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French ...
The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined ...
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted ...
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 ...
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement - brilliant fundamentals and exquisite taste paired with a groundbreaking ...
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 ...
