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In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and ...
'Matt Goulding has written a magnificent love letter to his adopted home. It has all the beautiful details - the things you need to experience, must ...
If a bad attitude could be subject to copyright, my ten years as a waiter would have left me obscenely wealthy. Working the floor, I ...
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do ...
Cooking Sous Vide is an approachable guide to the techniques involved in cooking sous vide. Sous Vide (which is French for "under vacuum") is the ...
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the ...
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure ...
'I adore Meades's book . . . I want more of his rule-breaking irreverence in my kitchen.' New York Times
'The Plagiarist in the Kitchen is hilariously ...
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth ...
At the heart of Chiltern Firehouse is the restaurant, a unique collaboration between chef Nuno Mendes and hotelier Andre Balazs. Chiltern Firehouse- The Cookbook showcases ...
The story behind life in a world-renown Michelin-starred restaurant.
Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors ...
Hiroki Yoshitake: one of the most talented Michelin starred Chefs in Paris, designated as the best chef under 35 years old in Japan. He worked ...
A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.
Set in the rolling Oxfordshire ...
Divided into chapters that cover Entrees; Poultry, Meat and Game; Fish and Seafood; Side Dishes; Desserts; and Stocks, Sauces and Dressings, Classic Koffmann offers over ...
