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
Breaking Vegan is a helpful guide to ditching restricted (vegan) dieting in favor of a healthy, sensible lifestyle without sacrifice.
Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics.
Nikkei Cuisine – Japanese Food the South American Way is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those
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