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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure ...
The authors of The Perfect Meal examine all of the elements that contribute to the diner s experience of a meal (primarily at a restaurant ...
Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to ...
From the award-winning author James Salter and his wife, Kay - amateur chefs and terrific hosts - here is a lively, beautifully illustrated food lover's companion ...
The wry, perceptive and brilliantly evocative memoir of one of Britain's best-loved cooks
'All men should strive to learn before they die what they ...
A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. A bestseller when ...
Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking
Michael Pollan's Cooked takes us back to basics and first principles- ...
Join award-winning writer James Steen for a feast of food and drink facts and culinary curiosities. Delving into forgotten corners of gastronomic history, Steen reveals ...
Part love-story, part wine-splattered family cookbook, a delicious memoir for any woman who has ever suspected that lunch in Paris could change her life.
Part ...
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book presents a comparative study of Michelin-starred restaurants in Britain ...
A new cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are ...
We are what we eat...The Ecologist has set the agenda on food issues for more than 40 years. Through powerful reportage including undercover investigations ...
