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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 ...
Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters - breakfast, snacks, light ...
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 ...
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 ...
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 ...
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 ...
Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and ...
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 ...
From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every ...
With "50 Foods," noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary "Baedeker, 50 Foods ...
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 ...
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 ...
