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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 ...
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 ...
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 ...
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 ...
Does drinking soft drink contribute to global warming? Why do we salt the water for boiling pasta? Why don?t the amounts of fats on ...
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history ...
Great cooking goes beyond following a recipe -- it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens ...