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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 ...
"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 ...
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 ...
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 ...
An account of a year spent eating and living in 1920s Paris - an acerbic, affectionate classic of great food writing
While on a year of ...
For every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.
In ten ...
This gorgeous book features a collection of stories and family recipes collected by baker and cook Amy Minichiello from her friends, family, and professional associates ...
Every chef has one: a dish that is typical of their kitchen, a dish that is especially meaningful for them. In this book, 50 top ...
The story, inspiration, and recipes behind Latin America's Best Female chef (2022) and her eponymous restaurant in Curitiba
In this much anticipated book, award-winning ...
Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy's house. As the most striking of paradoxes, the ...
Behind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned ...
Head chef Marcelo Ballardin of the restaurant Oak in Ghent delights all the senses with his first book. With a Michelin star and a 16 ...