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Books
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Sweet€42.00In 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)€44.00Now 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.