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  • 54% off!
    Prune by

    A self-trained cook turned James Beard Awardwinning chef, Gabrielle Hamilton opened Prune on New Yorks Lower East Side fifteen years ago to great acclaim and ...

    5+ in stock - ships Mon 26th!
  • Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence by

    The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving ...

    2 in stock - ships Mon 26th!
  • Sepia: The Cuisine of Martin Benn by

    Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights ...

    2 in stock - ships Mon 26th!
  • On Eating Insects: Essays, Stories and Recipes by

    A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating ...

    3 in stock - ships Mon 26th!
  • The Flavour Thesaurus by

    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 ...

    3 in stock - ships Mon 26th!
  • New Larousse Gastronomique 2nd edition by

    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 ...

    3 in stock - ships Mon 26th!
  • Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by

    In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the ...

    2 in stock - ships Mon 26th!
  • McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by

    Harold McGee's original ON FOOD AND COOKING was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andr Simon ...

    2 in stock - ships Mon 26th!
  • Organum: The Food of Peter Gilmore by

    While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four ...

    1 in stock - ships Mon 26th!
  • Bouchon Bakery by &

    The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll ...

    1 in stock - ships Mon 26th!
  • The Complete Bocuse by

    Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner ...

    1 in stock - ships Mon 26th!
  • Taste: The Infographic Book of Food by &

    Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics.

    1 in stock - ships Mon 26th!
  • My Best Eric Ripert by
    1 in stock - ships Mon 26th!
  • Vegetables That Sparkle the Conversation: 17 Vegetables, 68 Recipes, 1 Chef by

    "People often ask me what is so good about a dish with carrots. The answer is simple: the carrots themselves." - Seppe Nobels. Seppe Nobels was ...

    1 in stock - ships Mon 26th!
  • My Best Paul Bocuse by
    1 in stock - ships Mon 26th!
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