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Originally created by Prosper Montagne in 1938, the "Larousse Gastronomique" is the world's classic culinary reference book, known for its authoritative and comprehensive collection ...
A culinary classic on the joys of the table-written by the gourmand who so famously stated, "Tell me what you eat, and I will tell ...
In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal ...
Published in 1825 after some three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains ...
Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed ...
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph
This book is a celebration of food ...
In Balance and Harmony, Neil Perry revels in his love of Asian cooking: the great flavours, the contrasts in tastes and textures, and the way ...
"An Omelette and a Glass of Wine", offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including "The Spectator ...
Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession ...
