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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 ...
Bittor Arginzoniz, chef of the recently listed the 3rd best restaurant of the World by "The World's 50 Best" list (the Basque steakhouse Etxebarri ...
Yotam Ottolenghi and Sami Tamimi are the men behind the Ottolenghi chain of restaurants, famous for its innovative flavours, stylish design and superb cooking. At ...
In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal ...
"An Omelette and a Glass of Wine", offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including "The Spectator ...
In the nearly two years since Anthony Bourdain's death, no one else has come close to filling the void he left. His passion for ...
Chef Marc Lepine's debut cookbook, Atelier, is a celebration of a restaurant that has reinvigorated the fine-dining culture in Canada. It begins with "Origins ...
Since 2003, Alexandre Gauthier has been the chef at La Grenouill\u00e8re, a 16th-century farmhouse by the river Canche in La Madelaine-sous-Montreuil in northern France ...
More than a cookbook, Ramen Forever is an illustrated love letter to this deceptively simple dish curated by San Francisco-based artist Yarrow Lazer-Smith (AKA Yarrow ...
From the New York Times bestselling author of World of Wonders, a lyrical book of short essays about food offering a banquet of tastes, smells ...
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 ...
'Authentic and affecting, Helen shines a light on the women who stitch together the fabric of our rural communities.' - Sarah Langford
'Enchanting, engrossing and tenacious ...
From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise-liner's luxurious dining saloon, The Food ...