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Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist ...
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 ...
The acclaimed La Cuisine de Reference is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique ...
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 ...
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 ...
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 ...
Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of ...
This classic kitchen reference is used by many of America's top chefs to understand basic skills and standards for quality as well as develop ...
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 ...
Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends.
Break new ground ...
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 ...
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 ...
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 ...
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 ...
