„Bouchon Bakery“ is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and ..

Learn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with „Making Artisan Pasta.“ Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home ..

A collection of 120 recipes exploring the flavors of Jerusalem from the „New York Times“-bestselling author of „Plenty,“ one of the most lauded cookbooks of 2011. Ottolenghi re-teams with his friend Tamimi to explore the vibrant cuisine of their home ..

Tuscan food is, above all, genuino. Frances Mayes and her husband, Ed, welcome readers to Bramasole, their home in the Tuscan countryside, introduce their friends, and share recipes that they have enjoyed as honorary Tuscans. With 150 color photograp ..

WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS?The 4-Hour Chef isn't just a cookbook. It's a choose-your-own-adventure guide to the world of rapid learning.#1 New York Times bestselling author (an

Whether you're planning a lavish party or just indulging in a nightcap, The Classic Cocktail Bible gives you a range of inspirations to create the exotic and the timeless. Cocktails are soaring in popularity as the nation's tastes grow more sophistic ..

The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he ..

If there's one distinctive feature of the British countryside, it has to be the hedgerow. In fact, hedgerows are such an established part of our landscape that sometimes we take them for granted. But take a closer look, and the diversity and variety ..

Hot sauce is good for you and is a tasty way to add flavour to reduced-salt foods. Capsaicin, the chemical that makes chilli peppers hot, is a potent anti-inflammatory agent. This title contains everything hot-sauce fans need to know to make their own signature hot sauces and then cook with them.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how trul ..

This comprehensive, authoritative presentation includes more than 500 techniques and 160 recipes, demonstrated by master chef Jacques Pepin in thousands of step-by-step photographs.; A comprehensive culinary course on every aspect of classic cooking, ..

Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cooke ..