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The official cookbook for the Platinum Jubilee
'Give me a good chef and I'll give you good treaties'
Hilary ...
The story behind one of the most influential restaurants in the world, situated in the picturesque Aubrac region of France
With this long-awaited book, Sebastien ...
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and ...
From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species and points the way ...
Haute Cuisine at the Hangar-7 The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional ...
Restaurant Service is a comprehensive book that highlights all of the essential dining room service techniques. With this book's guidance, you'll learn how ...
A celebration of accidental success in the world of gastronomy
Did you know that your morning coffee could be thanks to a herd of energetic ...
Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients - a novel concept at the time.
In ...
A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens.
From reckless drug addict to one of Australia's ...
SHORTLISTED FOR THE 2023 ANDRE SIMON BEST COOKBOOK AWARD
'Ella Risbridger has a comforting talent for delivering deliciousness in a way that seems like an ...
Cassoulet Confessions is an enthralling memoir by award-winning food and travel writer Sylvie Bigar that reveals how a simple journalistic assignment sparked a culinary obsession ...
Wild Cooking presents innovative and inspiring fruit and vegetable recipes for wonderful, seasonal meals, served on handmade artisanal ceramics. Throughout his career, Frank Fol, the ...
A writer and anthropologist searches for wild foods - and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued ...
A beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful ...
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and ...
