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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 ...
Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession ...
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 ...
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than ...
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted ...
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 ...
This is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Divided into 9 chapters ...
From an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the ...
"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 ...
