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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 ...
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 ...
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 ...
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 ...
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 ...
"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 ...
A Financial Times and Observer "best summer read"
A Times Literary Supplement Book of the Year
'With its union of practicality and magic, a kitchen ...
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 ...
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 ...
