Described by Le Monde as "e;the richest view of Balzac's time seen from the table,"e; Paris a Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine.
Described by Le Monde as "e;the richest view of Balzac's time seen from the table,"e; Paris a Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine.
Shortlisted for Gourmand World Cookbook Awards 2017 - Best Indian Cuisine Book
Meeru Dhalwala and Vikram Vij, the dynamic team behind North America’s celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home.
Vikram Vij, one of Canada’s great chefs, shares his story of the trials and triumphs in building a world-renowned food empire
Fragrant with the smells of cumin, turmeric, fennel, and cloves, Vij reveals the story of Vikram Vij, one of Canada’s most celebrated chefs and entrepreneurs.
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith.
Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine.
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens.
Travelling physician, salesman, author and self-made man, Dr Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way.
Join Sarah Woods on a mouth-watering celebration of British and South Asian fusion recipes, featuring the Desi communities who created them'I've longed for a book like this.
**AN OBSERVER FOOD BOOK OF 2023** **A NEW YORK TIMES BEST COOKBOOK OF 2023**'Absolutely enchanting' Nigella Lawson | 'Delightful' Nigel SlaterWhether it's for ourselves, to show love for a child, friend or partner, or to celebrate a rite of passage, there is no denying the incredible effect that cakes can have.
A dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences,accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.
Joanna Gainescofounder of Magnolia, cook and host of Magnolia Table with Joanna Gaines, and New York Times bestselling authorbrings us her third cookbook filled with timeless and nostalgic recipesnow reimaginedfor todays home cook.
Featuring hundreds of easy and innovative recipes to get dinner on the table in no time flat, How To Cook Everything Fast Revised Edition, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman, is now completely revised and includes gorgeous color photos.
