Ask our staff anything about our shop or products, or leave your feedback.
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 ...
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 ...
'The divine scent of wood smoke and roasting pig finds you as soon as you make the turn onto South Lee Street . . . ' Michael Pollan wants ...
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 ...
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most ...
He's a man on a mission - dedicated to weaning us from our entrenched and over-processed food habits, encouraging us to go for the purest ...
A must-have for every 21st-century foodie, this book gathers the best infographics of all things eating, drink-ing, and cooking. Whether it's the secrets of ...
`This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna ...
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 ...
Brillat - Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825 ...
'I was a brash newcomer to it, and yet when I first felt the rhythm of its streets and smelled its ancient smells, I said ...
Plants and plant-derived products make up the bulk of what we eat and drink every day, and people often wonder where their favourite food or ...
The celebrated American food writer M.F.K. Fisher pays tribute to that most delicate and enigmatic of foods: the oyster.
She tells of oysters ...
Beginning with her first food memory - the greyish-pink fuzz of her grandmother's strawberry jam - M.F.K. Fisher takes us on a voyage of ...
