Cook: Natural Flavours from a Nordic Kitchen
Mikkel Karstad and Anders Schonnemann
Book
In 2012, Time Magazine named Rene Redzepi & Claus Meyer (owners of NOMA restaurant) as two of the...
Early English Recipes: Selected from the Harleian Manuscript 279 of About 1430 AD
Book
Originally published in 1937, the text used is from the first of two fifteenth-century cookery books...
Fragrant Heart: A Tale of Love, Life and Food in South-East Asia
Book
We buy food we can point to. We stalk the streets until rush hour and wait for the little hatches to...
Gastronomy of Italy
Book
Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised...
Gran Cocina Latina: The Food of Latin America
Book
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina...
Herbs: Inspiration and Practical Advice for Gardeners
Book
A fascinating and practical guide to herbs and their uses Includes delicious recipes and advice on...
Mastering the Art of French Cooking: Volumes 1 & 2
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'This isn't just any cookery book. This is Mastering the Art of French Cooking and it's a book that...
Medieval Cooking in Today's Kitchen
Book
This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d'oeuvres,...
Ottolenghi: The Cookbook
Book
Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of...
Pickled Delicacies: In Vinegar, Oil, and Alcohol
Eva Aufreiter, Bernadette Baumgartner, Birgit Hauer and Christine Mahringer-Eder
Book
If you enjoy experimental cooking, take the first steps to becoming a master pickler by diving into...