Culinary Books

From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking.

The approach that has been so successful there inspires this wonderful book.

In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it.

Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild.

Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.

Code: 100423

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Price: $55.00

Author: More

Code: 3822

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Price: $44.00

The French Laundry - USA. Ranked #32 in the top 100 restaurants of the world 2010.

Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants

Code: 7815

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Price: $99.00

Author: Harden, Michael

Code: 4413

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Price: $59.95

By Francine Segan

Join Francine on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant.

In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs.

Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.

Code: 101765

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Price: $44.95

Author: Smith, Fiona

Code: 7747

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Price: $27.95

Author: Lousada

Code: 4069

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Price: $38.50

The legend has finally arrived. Alain Ducasse's Culinary Encycopedia: Grand Livre de Cuisine. Now in a smaller hardback format. Previously in large hardback format of $425.00.



Limited quantities so order now!

World-renowned French chef Alain Ducasse believes that food arouses all the senses.

In this sumptuous book, he takes us on a culinary journey for both eye and palate.

Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.


Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school.

He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles.

Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well.

An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on).

Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come.

Code: 100318

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Price: $80.00

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.

Code: 100436

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Price: $59.95

The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.

Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn't just teach you how to cook French, it teaches you how to cook, period.

In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa's Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.

Code: 100772

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Price: $69.95