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Books
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Outside : Recipes for a Wilder Way of Eating€36.99
Gill Meller's new book Outside is a thoughtful celebration of the joys of cooking and eating outdoors. We shouldn't be shutting doors any more - we should be opening them.
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Grains for Every Season : Rethinking Our Way with Grains€39.99
Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts.
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Seasons at Highclere€35.50
Gardening, Growing, and Cooking through the Year at the Real Downton Abbey.
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The Silver Spoon Classic€50.00
A luxurious collection of the best recipes from the world's leading Italian cookbook - with all new photography and design First published in 1950, Il Cucchiaio d'Argento, or its English-language offspring The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes.
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Ottolenghi SIMPLE€36.99
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise.
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Sweet€42.00
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom, to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
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Salt, Fat, Acid, Heat : Mastering the Elements of Good Cooking (Hardback)€44.00
Now a major Netflix documentary! Sunday Times Food Book of the Year and New York Times bestseller.
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The Complete Nose to Tail : A Kind of British Cooking€45.99
'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants.