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A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another ...
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn't touch the stuff and it took centuries for that ...
Yotam Ottolenghi's award-winning recipes are always a celebration - an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new ...
Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David?s A Book of Mediterranean Food had in ...
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level
Chicken is ...
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in ...
From the Earth is a celebration of approximately 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in ...
Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and ...
No two curries are the same. Curry asks why the dish is supposed to represent everything brown people eat, read, and do. Curry is a ...
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It?s a revolution that is bold, inspiring ...
Yotam Ottolenghi and Sami Tamimi are the men behind the Ottolenghi chain of restaurants, famous for its innovative flavours, stylish design and superb cooking. At ...
A lot has changed since "Kitchen Confidential" - for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. This book explores ...
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 ...
In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen ...
The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.
Bittor Arginzoniz has achieved world fame as ...
