Cookbooks
VEGETARIAN RESET: 75 LOW-CARB, PLANT-FORWARD RECIPES FROM AROUND THE WORLD
Written by Viswanath, Vasudha
"Perfect for flavor-first foodies like me, who are on a mission to add more plant-forward dishes to our tables!" - Michelle Tam, New York Times bestselling author and creator of Nom Nom Paleo
BAKING YESTERYEAR: THE BEST RECIPES FROM THE 1900S TO THE 1980S
Written by Hollis, B Dylan
A decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century Friends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.
PEPPERPOT DIARIES: STORIES FROM MY CARIBBEAN TABLE
Written by Oliver, Andi
Andi Oliver's deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region The ingredients we use in Caribbean cookery tell a story--and it's a huge, swirling tale ...
ABSINTHE FRAPPÉ
Written by Songy, Marielle
The Absinthe Frappé examines the history of absinthe, its origins, and its influences, culminating in the story of the iconic New Orleans cocktail. Marielle Songy reveals how bartender Cayetano Ferrér invented the concoction and delves into the early days of the drink and its first home, the Old Absinthe House in the Crescent City.
TASTE KOREA: KOREAN RECIPES WITH LOCAL INGREDIENTS
Written by Huys, Ae Jin
- Easy Korean food with ingredients from your kitchen! - A great and easy way to discover the Korean cuisine - Healthy and tasty recipes, beautifully presented What makes Korean food so tasty? The secret is in the jangs, sauces that have been a staple of Korean cuisine for thousands of years.
LITTLE BOOK OF VODKA: FILTERED TO PERFECTION
James Bond's favourite weapon of choice, vodka, is the soon-to-be crowned king of the alcohol market, following its premium gentrification. What once used to be the crude and rude Russian cousin of gin, is now the toast of upmarket towns and swanky city bars, arriving for the first time ever in all manner of flavours and celebrity sponsors.
ANTHONY BOURDAIN AND PHILOSOPHY
Anthony Bourdain is famous for being brave enough to eat things most Americans would not regard as food, including a whole cobra, raw seal's eyeballs, and unwashed warthog rectum. His book Kitchen Confidential (2000) was his first best-seller, but not his last.
TEA: WINE'S SOBER SIBLING
Written by Erkens, Mariella
- Discover tea as an alternative for wine - Includes over 70 recipes and food pairing suggestions - Interesting for cooks, tea connoisseurs and everybody who wants to know more about tea and its possibilities - Features a clear and handy system to analyze taste Tea: Wine's Sober Sibling is an in-depth guide into the myriad possibilities of pairing tea, and preparing tea, for connoisseurs and begin
SIGNATURE DISHES.: 50 CHEFS SHARE THEIR SECRET RECIPE
Written by Vincent, Amelie
- Fifty top chefs share their signature dishes - With Mateu Casañas, Oriol Castro and Eduard Xatruch from Disfrutar, Julien Royer from Odette, Sergio Herman from Pure C and Le Pristine, Sang Hoon Degeimbre from L'Air du Temps, Santiago Lastra from KOL...
New Arrivals
