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This follow-up book to MADE IN ITALY explores the ingredients and history, and introduces you to some of the cooks, fishermen and growers that make ...
Golden fields, ripening apples, lowing cattle: our idea of the landscape has been shaped by agriculture, as has the land itself. But in a fast-changing ...
This title includes, from garden to plate: 25 recipes and an A-Z pictorial directory of culinary flora. It provides planning, planting and cultivating over 25 ...
Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping ...
The ancient art of preserving meat developed pre-refrigeration and is particularly relevant today to people interested in sourcing their own meat and knowing its provenance ...
Maggie's Harvest brings together over 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals ...
In a world of costly prime cuts -stately crown roasts, plump pork chops and regal racks of lamb- it's easy to forget about (and ...
When it comes to barbecuing, it's hard to tell whether there's more satisfaction from cooking the food or eating it. Ranging from hardwood-smoked ...