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'[An] entertaining and deeply informative crusade into the human obsession we call milk - and a vigorous argument for us to keep drinking it.' Dan Barber ...
A deliciously moreish collection of the finest pieces of writing on food. In this big, beautiful anthology, award-winning writers Kate Young and Ella Risbridger present ...
A complete baking course from the world-renowned professional culinary school Ecole Ferrandi Paris, dubbed the "Harvard of gastronomy" by Le Monde newspaper.
From crunchy baguettes ...
Every ingredient tells a story - from the fish that started a war, to an oil known as \"liquid gold\"
Discover the origins, traditions, and use ...
'True, unflinching, powerful, lyrical' Kate Mosse'It's quite an achievement to shine a light of truth on the often idealised, always understated, role of ...
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some ...
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 ...
The deceptively simple lemon takes center stage in the second volume of TASCHEN's collaboration with The Gourmand, masters of the rich intersection of food ...
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 ...
"Reflecting the international food scene, this book presents a bucket list showing today's most inspiring gourmet experiences." Amelie Vincent The Foodalist Chefs, gastronomy and ...
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 ...
At DOOR73, Brazilian-Italian star chef Marcelo Ballardin and his Greek right-hand man Eric Ivanidis welcome you into their cosmopolitan kitchen for a journey of flavours ...
From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world ...
In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, 'a surprising, flavorsome tour of ancient cuisines' (Kirkus ) - from Neolithic bread to ancient Roman ...