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Elegant, unpretentious and timeless, with receipes that quite literally lift the lid on classic French brasserie cooking.
From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this beautifully photographed collection of recipes ...
Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should ...
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography ...
Feast is a mind-boggling and mouth-watering foray into the realms of the imagination. With characteristic inventiveness and attention to detail, Heston creates glorious feasts the ...
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan ...
René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San ...
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the ...
