Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in six chapters.
Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) — moved to Provence...
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted ‘Best Chef in the World’. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks
La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and...
Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page....
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