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  • 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 today!
  • 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 today!
  • 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 ...

    call for availability
  • 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 ...

    1 in stock - ships today!
  • 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 today!
  • Grammar of Spice by
    1 in stock - ships today!
  • 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 today!
  • Knife: The Cult, Craft and Culture of Cook's Knife by

    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 ...

    1 in stock - ships today!
  • My Best Paul Bocuse by
    1 in stock - ships today!
  • My Best Eric Ripert by
    1 in stock - ships today!
  • 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 today!
  • Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships 13th edition by

    Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to ...

    1 in stock - ships today!
  • 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 today!
  • 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 today!
  • 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 today!
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