Chefs

Showing 1–12 of 37 results

  • A Turkish Cookbook

    Arto der Haroutunian

    All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

    A Turkish Cookbook is regarded as the seminal work on the subject but has been out of print for over twenty five years. It is a lovingly written recipe book packed with traditional stories, poems and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly owes much of its new found popularity to the quality and character of its food.

    £15.00
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  • Akelare

    Pedro Subijana

    After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelaŕe, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak.

    Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelaŕe’s style, as well as an insight into the work of the kitchen and its extensive team.

    £30.00
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  • Arzak Secrets

    Juan Mari Arzak

    Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.

    £30.00
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  • Classic Vegetarian Cookery

    Arto der Haroutunian

    £14.99
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  • Cuisine Nicoise

    Jacques Medecin

    Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides – unless you are baking – offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience.

    This, Jacques Médecin’s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city.

    £14.99
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  • El Celler De Can Roca

    Joan, Josep and Jordi Roca

    El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine.

    Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant.

    An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.

    £30.00
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  • Elizabeth David Classics

    Elizabeth David

    £16.99
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  • European Peasant Cookery

    Elisabeth Luard

    £15.00
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  • Finger Food from the BBQ and Grill

    Andreas Rummel

    It is time to move beyond sausages and chicken legs for your BBQ. Finger food from the grill is a very different, inspiring idea. With chapter titles such as In the Fist, Impaled, On a Spoon, Rolled, and By the Way, you can start to guess how diverse the recipes in this book are.

    So if you tend towards the same old traditional fare at BBQ time Finger Food from the BBQ and Grill is the remedy. Let it seduce you with its experimental ideas.

    £15.99
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