Ask our staff anything about our shop or products, or share your feedback.
Bring your cooking to life with food scientist Dr Stuart Farrimond's expertise on the science of flavour
They say you eat with the eyes ...
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 ...
Tarts Anon does one thing exceptionally well - tarts - and in this cookbook the team behind the legend reveal the secrets to making the perfect one ...
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI
'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI ...
In the tradition of The Joy of Cooking comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice ...
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 ...
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 ...
Can't get enough flavour pairings? Pick up a copy of The Flavour Thesaurus: More Flavours, the follow-up to the culinary sensation
'Delightful and informative ...
All the fresh ingredients you need for a successful career in Commercial Cookery. Now in a brand new, two-book split edition, Professional Chef 2e is ...
Virginia Trioli knows that the enduring joy of life is often found not in the big moments but in the small.
When the main course ...
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 ...
Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and ...
The celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir.
The celebrated chef behind Momofuku and ...
At Noma - four times named the world's best restaurant - every dish includes some form of fermentation, whether it's a bright hit of vinegar ...
