In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and...
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight,...
Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as...
Alain Ducasse is a legend amongst chefs, becoming the very first chef to simultaneously run...
Professional Cooking…reflects the changing nature of our understanding of cooking and related fields such as...
Quay, one of the top 50 restaurants in the world, is a showcase for Peter...
Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new...
Whole Grains for a New Generation… takes a fresh and creative perspective on the latest...
[Cakes] need reliable instructions…. from tray bakes to fruit cakes, to sponges and biscuits, teacakes...
