Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery... Zobraziť viac
For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine... Zobraziť viac
Inspired by the world's embrace of Italy's ever-popular bubbly and refreshing Aperol spritz, Just a Spritz is an expansive collection of 50 easy, low- or no-alcohol fizzy, flavourful cocktails perfect for imbibing any time of year... Zobraziť viac
There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining... Zobraziť viac
In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that ... Zobraziť viac
From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book... Zobraziť viac
Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food... Zobraziť viac
