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'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI
'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some ...
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores ...
Can't get enough flavour pairings? Pick up a copy of The Flavour Thesaurus: More Flavours, the follow-up to the culinary sensation
'Delightful and informative ...
Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends
Become a seasoning ...
Originally created by Prosper Montagne in 1938, the "Larousse Gastronomique" is the world's classic culinary reference book, known for its authoritative and comprehensive collection ...
Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every time
Master ...
'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal
'A fascinating, thought provoking, palette-teasing read for anyone interested ...
SICILIANO- Contemporary Sicilian is a beautifully produced Sicilian cookbook by acclaimed chef/ restaurateur, Joe Vargetto.
The recipes are inspired by Joe's Sicialian heritage and ...
