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In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ...
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 ...
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own ...
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the ...
Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated ...
In 2019, Magnus Nilsson closed Faviken, his one-of-a-kind restaurant in remote Sweden - a difficult decision, as it was close to his heart and at the ...
Green is the new black. With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially 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 ...
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 ...
For groundbreaking chefs such as Ferran Adria, cooking has reached a level of complexity where science, chemistry, and technology intersect with immense creativity and imagination ...
'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 ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
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 ...
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 ...
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores ...
