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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 ...
France has a rich history of sweet traditions and talented patissiers, and with Sweet France, readers will discover 100 recipes for irresistible cakes and pastries ...
Once in a blue moon a book is published that changes irrevocably the face of things. WHITE HEAT is one such book. Since it was ...
With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world ...
'If only we could all write as brilliantly on Italy and its food as John Dickie does. He may well know Italy and Italians better ...
A mouthwatering anthology of food in literature, encompassing fiction and non-fiction, prose and poetry, and even a smattering of recipes, with one piquant extract for ...
The world's leading chefs offer inspiration, advice, and life lessons from both in and out of the kitchen
To become a great chef or ...
A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens.
From reckless drug addict to one of Australia's ...
A Cooks Book is the story of Nigel Slaters life in the kitchen. From the first jam tart Nigel made with his mum standing on ...
Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated ...
'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal
'A fascinating, thought provoking, palette-teasing read for anyone interested ...
Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and ...
Discover the artistry that begins with a craftsman's hand-be it a roaster, chocolatier, ice-cream maker, or pastry chef. It's a delicate, beautiful gesture ...
What we eat is part of our identity. - Daniel Humm
Eat More Plants. A Chef's Journal is a collection of Daniel Humm's drawings ...