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Fantastic food and delicious drinks titles for beginners to professionals. Many titles you won't find anywhere else!
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 ...
An Instant Sunday Times bestseller
'A sexy, frank and delectable memoir' The New York Times
'An instant, hedonistic culinary classic' The London Standard
'It's ...
Elizabeth David written by Quentin Tarantino A.A. GillFantastic- as lip-smackingly seductive as a bowl of fat chips and pungent aioli Daily TelegraphAfter twenty-five years ...
A lot has changed since "Kitchen Confidential" - for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. This book explores ...
At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he ...
Hunger Like a Thirst is a bold and deeply personal memoir from Besha Rodell; chief restaurant critic for The Age, New York Times contributor, and ...
'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph
'Christ, could Bourdain weave words ... The guy wrote like a poet ...
The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?
Being into food - following and making it ...
Anthony Bourdain, life-long line cook and bestselling author of KITCHEN CONFIDENTIAL, sets off to eat his way around the world. But being Anthony Bourdain, this ...
War changes every part of human culture: art, education, music, politics. Why should food be any different?
For nearly twenty years, Michael Shaikh's job ...
"Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . As a fellow nonfiction writer, I bow down. This is how it ...
'A joy and an education for anyone who loves Paris' Diana Henry, author of From the Oven to the Table
'A delicious journey through Paris ...
Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan ...
TIME's Most Anticipated Books of 2025 | New York Post's 30 Best Books for Spring | Amazon's Best Books of the Month | BookRiot's ...
'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 ...
