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Every time you cook, you're trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make ...
Green is the new black. With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially at ...
An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef.
An informative, illustrated guide to food, cooking, and ...
Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home ...
Delicious food lives through presentation as much as taste, and a unique presentation can turn a great dish into an artwork. Plating is an exciting ...
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer ...
Winner of the 2020 Guild of Food Writers First Book Award and Specialist or Single Subject Award, as well as the 2020 Fortnum & Mason ...
This is the definitive fruit carving guide for any occasion. From the basics to impressive advanced works, more than 60 carving ideas are included. Fruit ...
How do you recognise a good olive oil? How many different kinds of olive oil are there? What are the health benefits of using olive ...
Chefs swear by sous vide as the ultimate way to achieve perfectly cooked and flavorful foods. Justice Stewart has become a specialist with the sous ...
Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture - from the flakiest lard ...
A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another ...
'Nicole is smart and generally brilliant' - Yottam Ottolenghi
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Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is ...
Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical ...
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same ...
