Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation

Entertaining and engaging, filled with humorous anecdotes and secret tips from a veteran cook's point of view, Chad Ward intelligently and delightfully debunks the mystery of kitchen knives once and for all. The vast m

02 The book every cook needs - whether you're a beginner or an old hand - is chock-full of easy to prepare food using simple ingredients as well as loads of useful tips and tricks to help you out of any kitchen crisis.

In an age of convenience-driven shopping habits, this book explains how and why we should take the time and the care to select, make and use the best-quality ingredients for baking.

"Chef School" takes you through all the culinary processes you need to be a great cook, teaching you everything from the fundamental to the flamboyant. Whether you want to brush up on your existing skills or learn ent

The Commonsense Cookery Book is a kitchen classic which has been teaching people kitchen basics for nearly a century. First published in 1914, and with one million copies sold, this is the book every home leaver takes wi

Features more than 260 classic recipes as well as nine brand new dishes. Listed alphabetically, with black and white photographs, these recipes cover classics such as apple pie, banana smoothie, chocolate brownies, hamburger

This book offers advice on how to make the world's best zuppa inglese; how to coat meat with flour and not get your hands dirty; how to keep your friands light and stop your souffles sinking; how to chiffonade a handf

"The Dairy" is part of a beautifully designed and photographed ingredients-based series that is about respect for the source, and eating as well as you can by developing your knowledge of the ingredients that form the basis of the

Celebrate the outdoors with this fantastic barbecue cookbook. "Fired Up" offers 100 no-nonsense recipes to cover all your barbecuing needs. The book is broken down into four straightforward chapters -bird, cow, fish

"The Greengrocer" is part of a beautifully designed and photographed ingredients-based series that is about respect for the source, and eating as well as you can by developing your knowledge of the ingredients that form the basis o

In "Ham: An Obsession with the Hindquarter", bestselling authors Bruce Weinstein and Mark Scarbrough take readers through the wide world of this versatile culinary staple. This globetrotting guide provides

HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply wit

Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and "Jam it, Pi

Teaches how to carve, chop, slice, dice, fillet and bone to perfection. This title shows with clear step-by-steps how to choose your tools, sharpen your talents and learn knife skills. It shows which knives to use for particular tas

"Get a knife that's balanced and weighted for you. There's no reason you shouldn't get fitted for a knife the way you get fitted for . . . a dress, a suit, or a pair of skis." --Tom Douglas, Seattle chef and restauranteur Sur La Tab

02 Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. Easy to make, nutritious and additive-free, preserves are sensational as stand-alone products - but that is just the beginning

Full of practical information, "Preserved" covers all the main techniques of food preservation. In a light-hearted manner, Johnny and Nick show you how to dry meat and herbs, salt fish and cure ham. They teach you ho

Preserving is a centuries-old way to make the most out of every season - learn how to do more with freshly grown fruit and veg. Preserving is a centuries-old way to make the most out of every season, stretching the mor

Take a tantalizing food journey with the Soil Association and find out how to create your own delicious preserves - with less sugar and no nasty additives. From luscious jams and jellies to savoury confits and salamis

From making your own salt to cooking the perfect steak, from specialty flavoured salts to salty ice cream, the recipes and techniques in the gorgeous book range from the practical to the truly surprising. This is a comprehensive guide to today

A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained cla

A perfect kitchen companion to "Grower's Market", "Spice Market" is a comprehensive guide to the history and culinary uses of 45 spices from around the globe and an extensive collection of recipes that best convey their

Written and illustrated by best-selling author and illustrator Ros Asquith, teenagers will love these simple, tasty recipes. Just the thing for when your parents are on holiday, friends are coming over or you just feel