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From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book...

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At noma—four times named the world's best restaurant—every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of

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Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would fee

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  735 Kč

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There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining...

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Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key ...

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  844 Kč

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A cookbook of simple, delicious, empowering recipes from the man who really knows what men like...

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  898 Kč

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In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history...

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Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious...

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  813 Kč

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Francis Mallmann is an Argentine grill master. Author of Seven Fires and Mallmann on Fire, he is known for his primal style of live-fire meat cookery...

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  808 Kč

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In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility...

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  673 Kč

  Do 3 – 7 dnů

In "Under Pressure", Thomas Keller shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves results that other cooking methods simply cannot - in flavour and precision. For example, steak that ...

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Joshua McFadden's first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables...

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  829 Kč

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Inspired by the world's embrace of Italy's ever-popular bubbly and refreshing Aperol spritz, Just a Spritz is an expansive collection of 50 easy, low- or no-alcohol fizzy, flavourful cocktails perfect for imbibing any time of year...

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At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result...

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  816 Kč

  Do 12 – 13 dnů

Bouchon Bakery is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, ...

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A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese...

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  673 Kč

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Transporting readers straight to the grand cafes of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe...

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  703 Kč

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Kinfolk - launched to great acclaim and instant buzz in 2010 - is an independently owned quarterly magazine about understated, unfussy entertaining. Both the content and the aesthetic reflect a desire to go back to simpler times; ...

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  898 Kč

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Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food...

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Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, rec

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