All the best recipes from 150 years of distinguished food journalism--a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

A single-volume edition of Heston Blumenthal's two Perfection books, in which he reinvents the kitchen classics Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his...

Contemporary and empowering - once you've read Laura Santtini's book and learnt the secrets of transformation in the kitchen, your cooking will never be the same again! Discover the potent alchemy of cookery and how Laura's magical flavour bombs...

Features a guide to the many varieties of onion, leek, garlic, shallot, spring onion and chive, with advice on cultivation, preparation and cooking techniques. This title includes dishes ranging from French Onion Soup and Spring Onion and Ricotta Fritters to Garlic and Chilli Marinated Beef, and Barley Risotto with Roasted Squash and Leeks.

When Julia Child arrived in Paris in 1948, a 'six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian', she spoke barely a few words of French, and didn't know the first thing about cooking. This work follows her...

Offers over 50 ideas for cooking risotto and other rice dishes - including simple cheese riostto and Italian specialities. This book provides you with simple, traditional risottos, vegetarian dishes as well as meat and fish dishes. It includes a...

Over 30 years ago Antonio Carluccio and Gennaro Contaldo separately left their native Italy for Britain where in time they met worked together and established themselves as leading authorities on Italian cooking. In this compelling book - written to accompany the primetime BBC series - the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage explore past and current traditions and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes this extraordinary book goes beyond the cliches to reveal real Italian food as cooked by real Italians. It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today. Reflecting the insights of both men into Italy then and now Carluccio and Contaldo's return captures the essence of its authors - their humour their wisdom their curiosity and most significantly their shared passion for good simple food. It is an essential book for anyone with a genuine interest in Italian food.

It is 1947 and Paris is recovering from the war. As soon as Colette's family arrive from Cairo, her mother abandons her yet again. Terribly homesick, Colette finds solace in the kitchen with the cook Georgette, and discovers a love for French food. And it is through food that Colette finds happiness in Paris.

Pierre Gagnaire is a considered one of the finest chefs in the world. This memoir/cookbook is a tour of his life and recipes as a cook since 1966, from his first very...

Aldo Zilli, restaurateur and Italian cooking authority, demonstrates 40 delicious traditional and modern Italian recipes, from Tuscan Bean Soup with Pasta and Spaghetti with Cherry Tomato Sauce to foolproof desserts, like Pannacotta with Fresh...