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Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French ...
The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined ...
Heston Blumenthal's TV series In Search of Perfection, shown on BBC2 in autumn 2006, was so popular and successful that he has been commissioned ...
This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject ...
When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to ...
Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. Jutting out over Rose Bay ...
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story...
Humble Pie tells ...
Perry shares his favourite recipes from his home kitchen. Good Food is not just about special occasions but about celebrating good eating at every meal ...
Classic cookery writing from the award-winning food writer and author of bestselling autobiography, `Toast'.
`The food in "The Kitchen Diaries" is simply what I eat ...
When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And ...
From an internationally acclaimed author, this is a magical, fascinating book exploring the intimate relationship between food and sex.
This book of recipes, sensuous stories ...
Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andr Simon ...
James Beard Award Winner
IACP Award Winner
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently ...
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most ...
The indispensable guide to over 5,000 culinary terms Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now ...
