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'An absolutely riveting book - reading it makes you intelligent, full of brilliant anecdotes - and very hungry indeed.' - Richard Curtis
'This brilliantly conceived and well-researched book ...
Feeling stuck in his life, New York Times food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted ...
'Compelling, illuminating and often confronting, On Eating Meat is a brilliant blend of a gastronome's passion with forensic research into the sources of the ...
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 ...
When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to ...
'I used to be a commercial fisherman, chasing your dinner on the high seas for a living, but now I farm twenty acres of saltwater ...
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 ...
One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.
Jean- Georges Vongerichten was born into a ...
A NEW YORK TIMES BESTSELLER
A moving and insightful collection of quotes, memories, and images celebrating the life of Anthony Bourdain
When Anthony Bourdain died ...
Seconds - the immediacy of taste, the crafting of chocolate, the brevity of blanching.
Minutes -the exactitude of eggs, a fishy on a dishy, the wasabi ...
'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 ...
Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served ...
'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 ...
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 ...
