A richly evocative memoir from the man whom the New York Times dubbed the "e;dean of American cookery,"e; recalling the flavors of his pastIn this delightful culinary journey, James Beard takes us back to the earliest days of his childhood when he started developing his precocious palate and lifelong "e;taste memories"e; the ability to savor and remember the tastes and sensations of food.
The million-selling culinary classic from the "e;dean of American cookery"e; offers timeless and delicious recipes-a must-have for beginners to foodies (The New York Times).
Zola Nene is back with a third book, this time celebrating the diverse cultural heritage of South Africans through the wonderful tradition of sharing meals.
Sjef Mynhardt Joubert maak al die afgelope vyf jaar kos in sy Stasie Street Kitchen in die Paarl in die Wes-Kaap waar hy etes vir betalende gaste aanbied, as gasheer vir mediabekendstellings optree en sy huis as kreatiewe ruimte en foto-ateljee inspan.
Chef Mynhardt Joubert has been cooking from his Station Street Kitchen in Paarl in the Western Cape for the past five years, hosting dinners for paying guests, hosting media launches and using his home as a creative space and photographic studio.
For busy profressionals, married or single parents, or young people who want to glam up their meals, but don't have the time to spend hours in the kitchen, this is the book for them.
The heartwarming story of how NCIS star Pauley Perrette and her two best friends created a Southern-style bake shop in Manhattana celebration of love and friendship with gorgeous photographs and delicious recipes.
'I know that some of you may never visit Italy, but with these simple and delicious recipes, which were inspired by my recent trip, I can bring a little bit of Italy to you.
Make your cooking the cr me de la cr me - learn the tips and tricks of Britain's greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off.
Join Lady Carnarvon as she opens the gates to Highclere Castle, the 'real Downton Abbey', and discover how the iconic British landmark celebrates and changes each season.
'Real, simple, organic and sustainable food is what Daylesford offers - and these are the recipes for putting it on your table'Raymond Blanc'Now more than ever chimes with the way we want to eat'The TimesA fully updated reissue of the pioneering seasonal cookbook by Carole Bamford, the founder of Daylesford.
