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Showing 1–12 of 52 results

  • Everyday BBQ

    Andreas Rummel

    With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume.

    From straightforward to imposing, the recipes in this book will keep your grill BBQ every day – no matter whether gas or charcoal.

    £15.99
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  • Storecupboard Vegan

    Laura Veganpower & Sebastien Kardinal

    Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations …  as well as regular storecupboard staples.

    £20.00
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  • Preserving, Potting and Pickling

    Elisabeth Luard

    For centuries the storecupboard was the most important feature in every European castle, house or hovel. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treas­ures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and fungi.

    £25.00
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  • Sourdough Mania

    Anita Sumer

    This book features both simple-to-make recipes and more ambitious recipes for more festive occasions.

    £20.00
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  • Margaret Costa’s Four Seasons Cookery Book

    Margaret Costa

    Foreword by Delia Smith

    The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings.  This is a modern classic which no cookery collection should be without.

    £16.99
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  • Le Cordon Bleu Chocolate Bible

    Le Cordon Bleu

    Any of the 180 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate.

    £35.00
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  • Casa Cacao

    Jordi Roca & Ignacio Medina

    This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

    £35.00
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  • The Constance Spry Cookery Book

    Constance Spry

    Foreward by: Prue Leith

    The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings.

    £30.00
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  • Designs and Sketches For elBulli

    Luki Huber

    Introduction by Ferran Adria

    Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new ‘artifacts’ used either to prepare, cook, serve or perform Adrià’s unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adrià, and is a must for all devotees of this extraordinary chef and his restaurant.

    £25.00
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  • Arzak + Arzak

    Juan Mari & Elena Arzak

    This book tells the story of a family and a cuisine. It takes a look at Juan Mari’s role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career.

    £30.00
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