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  • Lateral Cooking by

    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 ...

    5+ in stock - ships Tue 23rd!
  • 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 ...

    4 in stock - ships Tue 23rd!
  • The Art of Flavour: Practices and Principles for Creating Delicious Food by &

    '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 ...

    2 in stock - ships Tue 23rd!
  • 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 ...

    2 in stock - ships Tue 23rd!
  • Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs by

    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 ...

    1 in stock - ships Tue 23rd!
  • The Grammar of Spice by

    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 ...

    1 in stock - ships Tue 23rd!
  • Understanding the Science of Food: From Molecules to Mouthfeel by

    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 ...

    1 in stock - ships Tue 23rd!
  • Escoffier: Le Guide Culinaire 2nd edition by

    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 ...

    1 in stock - ships Tue 23rd!
  • Under Pressure: Cooking Sous Vide by

    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 ...

    1 in stock - ships Tue 23rd!
  • 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 ...

    1 in stock - ships Tue 23rd!
  • The Gilbert Scott Book of British Food by

    Next to the hustle and bustle of London s St Pancras station, The Gilbert Scott, Marcus Wareing s latest venture, is one of the hottest ...

    call for availability
  • Tetsuya Wakuda: Ocean Trout and Shiokonbu by
    call for availability
  • 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 ...

    call for availability
  • Taste: The Infographic Book of Food by
    call for availability
  • Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients by
    call for availability
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