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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 ...
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 ...
From San Francisco-based knife expert Josh Donald, this stunning book reveals the specialised knowledge, recipes, and beautiful imagery of the world of artisanal knifes. Divided ...
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text ...
No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute ...
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results ...
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 ...
How do you recognise a good olive oil? How many different kinds of olive oil are there? What are the health benefits of using olive ...
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same ...
Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art and design. From alligator pepper seeds ...
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 ...
