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Easily the most provocative players on the global food scene, Bompas & Parr have created a new recipe book with a difference, focussing on how ...
In the same way that kaiseki itself is a feast for the eyes as well as the palate, chef Murata's Kaiseki is at once ...
In A Girl and Her Pig, April Bloomfield takes us behind the scenes of her lauded restaurants - the Spotted Pig, the Breslin and the John ...
Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers ...
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner ...
Focusing his lens on the culinary world, photographer and illustrator Todd Selby takes us on a whirlwind tour of the kitchens, gardens, homes, restaurants and ...
Yes Chef! is an insider's frequently funny and often frightening foray behind the swinging doors of restau-rants. It's a wonder Phillip McMillan ever ...
Giving precise instructions on how to create food of top Michelin standard, this beautiful cookbook features 150 in-depth recipes from highly acclaimed master chef, Philip ...
The past decade has seen Copenhagen make a real mark on the world's gastronomic map and it has become one of Europe's most ...
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions ...
Celebrity chef Heston Blumenthal is the man who turned the world of cuisine on its head and became a national hero with three Michelin stars ...
Ernest Hemingway's insatiable appetite for life was evident in his writing and was rivaled only by his voracious appetite for good food and drink ...
Drawing on the cuisine of the Middle Ages, from the fall of the Roman Empire to Henry VIII's break with Rome, this new treatment ...
'A love of food oozes from Charlotte's every pore in this wonderful book. Her recipes and ideas come with great practical advice but even ...
In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from ...
