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This book is the first to apply the discoveries of the new generation of food historians worldwide to the unashamedly romantic appeal of the subject ...
When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to ...
Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story...
Humble Pie tells ...
From an internationally acclaimed author, this is a magical, fascinating book exploring the intimate relationship between food and sex.
This book of recipes, sensuous stories ...
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most ...
Anthony Bourdain, life-long line cook and bestselling author of KITCHEN CONFIDENTIAL, sets off to eat his way around the world. But being Anthony Bourdain, this ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
From an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
"Provence, 1970 "is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M ...
Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers ...