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‘It’s the two best things in the world: food and sex.’Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital''s hectic restaurant scene.From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thri...

What makes a real salade niçoise? What type of cheese is officially France's stinkiest? Why does the sandy carrot have such a superior flavour? And who exactly are the Brotherhood of the Knights of the Giant Omelette? Leading expert on French food and culture Carolyn Boyd shares the stories behind...

A memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Micheli...

THE INSTANT #1 SUNDAY TIMES BESTSELLERFrom award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy.'Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and...

A sweeping, fluid, all-encompassing book, combining memoir with history and an examination of language, culture and food, which asks us how we can save that which is almost lost -- from the author of How to be a Heroine and Take Courage'I couldn't put it down' RUKMINI IYER'I loved this book so much...

This book is about bread, which is about life, which is about death. Eight perspectives on bread are gathered here from across the Mediterranean Basin as well as the Black Sea. Taking the form of anthropological (auto)ethnography, short stories, political treatises, fairy tales, and a eulogy, this c...

The definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time in book form, with an Introduction by Patrick Radden KeefeAnthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him t...

‘Extraordinary’ TELEGRAPH ⭐⭐⭐⭐⭐'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKENThis strikingly original account from award-winning food writer Bee Wilson charts how everyday objects take on deeply personal meanings in all our lives.One ordina...

The story, inspiration, and recipes behind Latin America’s Best Female Chef (2022) and her eponymous restaurant in Curitiba.In this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivati...

An enchanting and delectable journey to the shimmering waters of Tyrrhenian Sea, via plates of pasta, baked fish, and glasses of peach-laced white wine—from the author of A House Party in Tuscany.Welcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands, and seaside towns where ev...

Food can embody our personal histories as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, and how do we first come to it? How do the cookbooks we read shape us? Can cooking be a tool for connection in the kitchen and outside of it?In these thirteen ori...

A New York Times, USA Today, and national indie bestseller.A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of...

'Funny, wise, humble, and self-aware. With Eat a Peach, he puts words to so many of the things we all feel' Chrissy Teigen, New York Times bestselling author of CravingsIn 2004, Momofuku Noodle Bar opened in Manhattan's East Village.Its young chef-owner, David Chang, served ramen and pork buns to a...

Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and...

Learn the surprising power of delivering beyond your customers' expectations. Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling New York City...

At the height of its success in the wealth-saturated 1980s, the Parnell-based restaurant Antoine's - owned and operated by Tony and Beth Astle - was booked out for lunch and dinner six days a week for months in advance. Politicians and dignitaries were regulars, and international celebrities visited...

A look through the kitchen window into early rural life in Aotearoa.Cookhouses and wharekai, hāngī pits and coal ranges, boil-ups and mutton – this book tells the hearty story of sustenance and manaakitanga in rural New Zealand.The rhythms and routines of country life are at the heart of this co...

From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy.'Nigel Slater’s prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and humour' ELIZABETH DAYFor years, Nigel...

'A beautiful Australian who feeds our hearts and souls.'Virginia TrioliWhen we cook for others, or ourselves, the deepest hunger we feed is love.In her new memoir, respected chef and paddock-to-plate pioneer Annie Smithers answers the question she is asked most often: why cook? Annie takes us on a j...

The epic tale of the world's most sophisticated gastronomic culture, brilliantly told through thirty dishes at a Chinese banquetChinese was the first truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese has the cur...

An insider critique of the food business by award-winning chef Pam Brunton, interrogating sustainability in food culture and documenting the early days of her Green Michelin Star restaurant InverWhen world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to d...

New Zealand's Best Gourmet Pies takes us deep into the farthest recesses of the country, as we search out the nation’s very best pies and the pastry whisperers who create them. An icon of New Zealand’s culinary culture, the pie is as close as we get to having a national dish. This visually charg...

Les Fugitives proudly presents its very first cookbook, part of its fast-growing ‘quick brown fox’ collection of English originals: a unique work of literary and culinary joie de vivre, part food memoir, part recipe book. Beautifully illustrated, this is a personal and quirky book, a working coo...

Anthony Bourdain, life-long line cook and bestselling author of "Kitchen Confidential", sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, a...