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Green is the new black. With environmental concerns at an all-time high, many of us are looking to promote sustainability in everyday ways, especially at ...
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the ...
The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table ...
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 ...
'We build tools to create culinary happiness' - Foodpairing.com
'There is a world of exciting flavour combinations out there and when they work it's ...
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores ...
Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore social ...
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 ...
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 ...
There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman's Barbuto. For ...
Use sous vide to cook absolutely anything!
If you own a sous vide machine, chances are you've tried it out by cooking burgers, steak ...
Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making ...
'the best food reference work ever to appear in the English language ... read it and be dazzled'Bee Wilson, New StatesmanFirst published in 1999, the ...
