Food & Drink
£27.00
Jerusalem
From the publisher:
Features recipes from within the cultural and religious melting pot of Jerusalem. From soups (spicy frikkeh soup wi...
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£20.00
Lily Vanilli’s Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery
From the publisher:
Canongate’s first cookery title – a baking book by the only rock’n’roll baker in the busine...
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£25.00
You’re All Invited: Margot’s Recipes for Entertaining
From the publisher:
Want to cook dinner for fifteen? Have fifty people for drinks and canapes? Feed your family comforting food at lunc...
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£24.95
The Art of the Restaurateur
From the publisher:
The Art of the Restaurateur presents the compelling stories behind some of the world’s best restaurants, and ...
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£11.99
Hugh Johnson’s Pocket Wine Book
From the publisher:
Hugh Johnson’s Pocket Wine Book is the bestselling wine guide on the market.
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£30.00
Memories of Gascony
From the publisher:
A new edition of the award-winning classic cookbook from three-Michelin starred chef Pierre Koffmann.
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£12.99
The Pedant in the Kitchen
From the publisher:
The funniest piece of food writing – my own theoretical metier – that you will ever read’. Giles ...
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£14.99
Picnics: And Other Outdoor Feasts
From the publisher:
Picnics reveals a world of simply prepared and delicious foods and stimulates the imagination with tales from far a...
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£35.00
The Food of Morocco
From the publisher:
The definitive cookbook of Moroccan cuisine, irresistibly packaged
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£25.00
Gordon Ramsay’s Ultimate Cookery Course
From the publisher:
A lifetime’s worth of expertise from one of the world’s finest chefs.
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£25.00
Hugh’s Three Good Things
From the publisher:
Recipes that put three good things together on a plate – to tie in with the prime-time Channel 4 TV series
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£13.50
Cheese, Pears, and History in a Proverb
From the publisher:
“Do not let the peasant know how good cheese is with pears” goes the old saying. Intrigued by these wor...
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£11.50
The Science of the Oven
From the publisher:
Mayonnaise “takes” when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid ...
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