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Can't get enough flavour pairings? Pick up a copy of The Flavour Thesaurus: More Flavours, the follow-up to the culinary sensation
'Delightful and informative ...
Elegant, unpretentious and timeless, with receipes that quite literally lift the lid on classic French brasserie cooking.
Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should ...
From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this beautifully photographed collection of recipes ...
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography ...
Feast is a mind-boggling and mouth-watering foray into the realms of the imagination. With characteristic inventiveness and attention to detail, Heston creates glorious feasts the ...
At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to ...
All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with ...
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan ...
René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San ...
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 ...
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 ...
A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the ...
