Books

Showing 13–24 of 301 results

  • A Pathfinder’s War

    Flt Lt Ted Stocker and Sean Feast

    £20.00
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  • 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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  • Air War for Burma

    Christopher Shores

    £30.00
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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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  • An Alien Sky

    Andrew Wiseman with Sean Feast

    £20.00
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  • An Alien Sky (signed by Air Commodore Charles Clarke OBE and Sean Feast)

    Andrew Wiseman with Sean Feast

    This copy is signed by Air Commodore Charles Clarke OBE and Sean Feast.

    £20.00
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  • Arrival of Eagles

    Andy Saunders

    £20.00
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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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  • Be Bold

    Sir Frederick Rosier and David Rosier

    £20.00
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