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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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the ...
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 ...
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 ...
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do ...
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 ...
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 ...
"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 ...
25 years of award-