Sixty classic recipes, served with evocative photographs and a side order of historical titbits.
A sumptuous collection of over 100 recipes allowing us to discover the wonders of extraordinary French cooking in the comfort of our own homes.
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from
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.
This unique and authoritative book introduces a whole new way of eating and promotes lifestyle choices that are best for your body.