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"Provence, 1970 "is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession ...
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In ...
Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process ...
This book features 120 delicious recipes shown in more than 280 photographs. It includes recipes for every type of pastry from shortcrust and choux to ...
An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
'I believe that cuisine is the most important link between nature and culture.' Alex Atala
'A cuisine unlike anything I've ever had in my ...
