In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.
Learn the ins and outs of pressure cooking—and why there's no need to be scared!—so that you can start creating delicious, one-pot vegan meals in no time at all.
The man behind Mikkeller brewery offers his guide to the best beers. Discover how he got started in the business, and learn about the ever-growing Nordic-beer revolution with its fascinating origins.
A beautifully illustrated cookbook celebrating seasonal cheese. A Year in Cheese comes from the acclaimed team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable