(Hardback)

From the world s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes.

(Hardback)

Experience the enduring pleasure of traditional French cooking with over 60 uncomplicated recipes for every home cook.

(Hardback)

French food reimagined by a new generation of chefs.

(Hardback)

Antwerp-based restaurant Boker Tov brings this atmosphere and delicious Israeli streetfood directly to your kitchen. Learn how to make typical Middle Eastern dishes, such as baba ganoush and labneh, but also sabich (a pita bread with fried aubergine), tasty dips and Fattoush salad.

(Hardback)

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the fruits and vegetables of the region.

(Paperback, Edition, First Edition, First ed.)

Prepare all your favourite Cambodian foods with this easy-to-follow and informative Cambodian cookbook

(Hardback)

Helps you to learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole - a whole fish barbequed on banana leaves.

(Hardback)

(Hardback)

(Hardback)

A delightful culinary voyage to discover the wonderful world of Milanese cooking, presented here through a contemporary lens, yet simultaneously highlighting traditional influences as well.

(Hardback)

This cookbook is inspired by the Vermont farm that offers education programs and delicious food made from sustainable ingredients. In addition to the 100 recipes that feature ten basic Vermont ingredients, this book brings to life the beauty of the farm. Illustrated.

(Hardback)

Take a nostalgic deep-dive through Americas heartland and love affair with the county fair. Lushly illustrated, this book also showcases classic regional Blue Ribbonwinning recipes, many from the first prizewinners themselves.

(Hardback)

Creole Kitchen is an original collection of recipes from the French Caribbean.This sunshine-filled book features 100 recipes from Prawns Colombo to Creole Cassoulet, from Flamb Bananas to Pineapple Fritters and deliciousrum-laced punch and cocktails. This is food to truly make the mouth water and bear you away to a Caribbean paradise.

(Paperback)

Brings together 100 of Tobie Puttock's favourite Italian recipes, dishes he discovered, invented and perfected as he worked and travelled his way from Australia to Europe and back again. Australian author.

(Hardback)

(Paperback)

Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

(Paperback)

This book contains all the secrets and invaluable tips you need to make delicious desserts and sweets, from the most classic recipes to modern, innovative variations. Six glorious sections divided into cakes and pies, small pastries, mousses and creams, frozen desserts, risen breads and sweets, and decorations.

(Hardback)

Honest and pure cuisine with a Mediterranean slant, South American influences and Asian spice. A journey of flavours and sharing dishes with Marcelo Ballardin and Eric Ivanidis.

(Hardback)

From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita.

(Hardback)

An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated throughout, it gathers the thoughts of writer Josep Maria Fonalleras in a day at El Celler.Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes.

(Hardback)

Claudia Taittinger, of the famed Taittinger champagne family, shares her secrets for hosting successful dinner parties with sophistication and style, including tried-and-true recipes sure to delight even the most discerning guest.

(Hardback)

Nancy Astor and her niece Nancy Lancaster were two of the great hostesses of the twentieth century, entertaining at a pitch perfect level of luxury, comfort and elegance. The food they served was always delicious, and the culinary secrets from their family cookbook are published for the first time.

(Paperback)

Rosemary Barron's Flavours of Greece has never gone out of print. It is regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

(Hardback)

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.