Chefs
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Yann Couvreur’s Pastry
Yann Couvreur
Foreword by Pierre Hermé
The first book from pastry prodigy Yann Couvreur. Yann, the rising star of Parisian pastry, was initially trained at the Trianon Palace in Versailles, then became the pastry chef of the luxury hotels Eden Rock Saint-Barthélemy, Le Burgundy, and Prince de Galles. In May 2016 he opened his first pastry shop in Paris, near the Canal Saint-Martin, and another in June 2017 in Le Marais. He now has branches all over the capital. He has also opened shops internationally in Miami, Dubai, Seoul, Riyad and Doha. This modern and elegant book reflects the visual identity of his shops, including his fox mascot, and contains 80 recipes, mostly sweet but with some savoury dishes as well.
£30.00read more > -
L’Auberge de l’Ill
Marc Haeberlin
Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L’Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. Laurent Dupont’s magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family’s inn.
£35.00read more > -
Vegan Pastry
Pierre Hermé
Linda Vongdara
What Pierre Hermé loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille and chocolate cornflake macarons.
£30.00read more > -
Le Cordon Bleu Confectionery School
Le Cordon Bleu
Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu’s confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, as well as low-sugar creations and even superb decorative pieces for special occasions.
£35.00read more > -
North African Cookery
Arto der Haroutunian
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.
£25.00read more > -
Cook with Joan Roca
Joan Roca
Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills.
£35.00read more > -
Le Cordon Bleu Bakery School
Le Cordon Bleu
Le Cordon Bleu is the highly renowned, world famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. In this book there are 80 illustrated recipes, explained step-by-step with 1450 photographs.
£35.00read more > -
