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The Sunday Times and New York Times BestsellerAn original collection of over 110 recipes for sweets, bakes and desserts from the renowned food writer and ...
Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning ...
Sous vide cooking is the latest trend in home kitchens. Because of their cost and size, sous vide cooking devices were once found only in ...
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to ...
A complete meat- and brisket-cooking education from the America's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue
NEW YORK ...
The IACP award-winning and James Beard nominated The Spice and Herb Bible has a brand-new cover treatment. Cooks everywhere use spices and herbs to enhance ...
The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty
Vegetables have moved from the side dish to the main plate, grains celebrated with colour ...
One of the oldest yet perhaps the simplest and tastiest breads you can make, Sourdough needs only flour, water, salt - and a little time. In ...
Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography.
This classic ...
Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together.
In The Curious Bartender, Tristan ...
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from ...
For the home or professional bread-maker, this is the book of the season, with more than 50 recipes and over 200 step-by-step photographs, instructing how ...
The classic book on Indian cooking from the world's authority on Indian food
This new paperback of Madhur Jaffrey's modern culinary classic is ...
'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times
French Provincial Cooking - first published ...
The modern cookbook for all lovers of Greek and Mediterranean food.
Inspired by Nikos and Andreas' Greek culinary heritage and their love of fresh ingredients ...
