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In What Caesar Did for my Salad Albert Jack reveals the bizarre and brilliant stories behind our favourite dishes and where they come from...

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Since its first publication in 1948, the Good Housekeeping Cookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook's bible. This updated edition celebrates 90 years of the Good Housekeeping Institute and ...

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From the author of Ani's Raw Food Kitchen - a small, gifty collection of 85 recipes for raw sweets and treats Ani's Raw Food Bakery is small, gifty, easy-to-use collection of recipes of raw desserts and snacks, which are wheat-free, ...

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A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue...

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Your best friend in the kitchen, Rachel Allen, is back with a collection of delicious and easy cakes and bakes, tarts and pies, quiches and casseroles...

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From the Subtle Asian Baking community comes, Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia...

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  564 Kč

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Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, ...

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Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts...

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Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste...

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