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Fantastic food and delicious drinks titles for beginners to professionals. Many titles you won't find anywhere else!
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 ...
'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 ...
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 ...
Milk. It's in our coffee, on our cereal. We see it in processed form - yoghurt, butter, cheese, skimmed and lactose free. It's there ...
THE CLASSIC BESTSELLER: 'The greatest book about food ever written'
'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically ...
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 ...
SHORT LISTED FOR THE ACKERLEY PRIZE FOR AUTOBIOGRAPHY
'This astonishing book describes a cruel, feral existence and is worthy of standing on the shelf next ...
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 ...
"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 deliciously fascinating, expertly written global tour of cooking, eating and drinking, told through objects in the collections of the British Museum.
Our insatiable appetite ...
Sourdough bread fuelled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More ...
What we eat, who we are, and the relationship between the two.
Eating and Being is a history of Western thinking about food, eating, knowledge ...
"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." -Wall Street Journal
Acclaimed "chef writer" Andrew Friedman introduces readers to all the ...
