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  • 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 Thu 26th!
  • 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 ...

    2 in stock - ships Thu 26th!
  • Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence by

    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 ...

    1 in stock - ships Thu 26th!
  • Modernist Cuisine: At Home by

    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 ...

    1 in stock - ships Thu 26th!
  • Bouchon Bakery by

    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 ...

    1 in stock - ships Thu 26th!
  • 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 ...

    on order
  • Grammar of Spice by
    1 in stock - ships Thu 26th!
  • 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 Thu 26th!
  • My Best Eric Ripert by
    1 in stock - ships Thu 26th!
  • My Best Paul Bocuse by
    1 in stock - ships Thu 26th!
  • 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 Thu 26th!
  • 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 Thu 26th!
  • 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
  • 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 Thu 26th!
  • Practical Professional Cookery: Revised TEXT 3RD ED 3rd edition by &

    Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the ...

    1 in stock - ships Thu 26th!
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