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sku: 10284

SO GOOD - TRUE BREAD

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sku: 10185

Under Pressure, Thomas Keller

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sku: 10282

SUGAR RUSH - MASTER TIPS, TECHNIQUES AND RECIPES FOR SWEET BAKING

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sku: 10299

Dabbous - The Cookbook

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sku: 10192

Where Chefs Eat - A Guide to Chefs' Favourite Restaurants

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sku: 10219

BREAD BAKERS APPRENTICE

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The Kitchen As Laboratory reflections on the science of food & cooking

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sku: 22475

IT'S JUST FOOD - MARK POYNTON (SIGNED COPIES)

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sku: 10181

All You Knead Is Bread - Jane Mason

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sku: 10208

SUSHI SECRETS

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

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THE SCIENCE OF THE OVEN - HERVE THIS

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sku: 10284

SO GOOD - TRUE BREAD

Professional Guide To Breads & Enriched Doughs. This book is divided into a very extensive introduction in which the main ingredients of bread are studied and another part devoted to the basic preparation stages, particularly focusing on the...

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sku: 10185

Under Pressure, Thomas Keller

Thomas Keller was voted Best California Chef in 1996, and Best Chef in America in 1997 by the James Beard Foundation In "Under Pressure", Thomas Keller shows us how sous...

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sku: 10282

SUGAR RUSH - MASTER TIPS, TECHNIQUES AND RECIPES FOR SWEET BAKING

Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavours. James Beard–award-winning pastry chef Johnny Iuzzini returns to...

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sku: 10299

Dabbous - The Cookbook

Exploring Different Seasons. Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and...

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sku: 10192

Where Chefs Eat - A Guide to Chefs' Favourite Restaurants

Eat Around The World With 650 Of The World's Best Chefs. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in...

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sku: 10219

BREAD BAKERS APPRENTICE

Full Of Baking Goodness. Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest...

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sku: 10128

The Kitchen As Laboratory reflections on the science of food & cooking

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and...

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sku: 22475

IT'S JUST FOOD - MARK POYNTON (SIGNED COPIES)

Exploring Different Seasons. Mark Poynton started his career aged 15 as a part-time waiter in Chester. Within six months he'd moved...

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sku: 10181

All You Knead Is Bread - Jane Mason

Completely self taught, Jane Mason has had the fortune to learn from some excellent bakers All You Knead is Bread aims to inspire you to start baking by explaining the basic techniques, demystifying the process and showing you, with...

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sku: 10208

SUSHI SECRETS

Become A Sushi Pro. Sushi may seem mysterious and exotic but making great sushi at home is something anyone can do with a little guidance from an expert. In 2003, Marisa Baggett boarded a Greyhound bus with a one-way...

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sku: 10346

WHAT EINSTEIN TOLD HIS COOK

"An American food columnist and chemistry professor manages to make the mysteries of food science funny and accessible" (The Observer). "A myth-busting compendium of scientific answers to culinary problems." Bee Wilson, New Statesman "Funny,...

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sku: 10326

THE SCIENCE OF THE OVEN - HERVE THIS

Where Food & Science Combine. Herve This launches a witty investigation into the chemical art of cooking, unraveling the science behind common culinary technique and practice. Herve This breaks food down to its molecular components and...

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