Professional

The world's most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation-the "secret sauce" behind every dish at Noma, the world's leading restaurant, and one of the most important food topics...

AS SEEN ON TVAs featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes...

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear...

Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years.This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge,...

Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique...

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2...

Many of our favourite movies come with a side of iconic food moments: the comforting frothy butterbeer from Harry Potter, the sumptuous apple strudel from Inglorious Basterds, the delectable deli fare from When Harry Met Sally, or Remy the rat-chef's...

Champion of British pub food and Michelin-starred chef, Tom Kerridge has collected all of his best ideas, tips and tricks in this essential classic cookbook. 'A publican with star quality' The Telegraph 'Tom raises the bar on pub grub' Metro ...

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books'We build tools to create culinary happiness' -...

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of...

The stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks.Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in...

The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. _______ 'For as long as I can remember, I've had a passion for pubs. I love the heart they bring to a community, their laid-back vibe and their lack of pretension. I love...

'The best Italian food writer around...anyone who loves food - reading about it, cooking it, eating it - should have this book. I kiss the ground she walks on' Nigella LawsonIn this book Anna Del Conte has collected together the best of her delicious...

Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607746058Author Tony GemignaniFormat HardbackPage Count 320Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 1389gDimensions(mm) 256mm *...

SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Selected for Jamie Oliver's Cookbook ClubForget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard...

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. As the New York Times's Pete Wells wrote...

Originally published as Relish, a fully revised and updated edition of the eye-opening story of one woman's incredible appetite for life: Dame Prue Leith, judge of hit show GREAT BRITISH BAKE OFF, tells all from childhood in South Africa to becoming a...

Make cakes that sparkle with this comprehensive guide to metallic cakes from leading wedding cake designer Faye Cahill. Faye begins by exploring all the different materials available to the modern cake decorator: - From gold leaf to edible paint, ...

As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised that he...

Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants - the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's. Marcus is also...

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780399578069Author Lisa Q. FettermanFormat HardbackPage Count 288Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 1236gDimensions(mm)...

Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will...

Next to the hustle and bustle of London's St Pancras station, The Gilbert Scott, Marcus Wareing's latest venture, is one of the hottest restaurants in town. Situated in the recently restored architectural gem that is the Renaissance Hotel, critics and...

Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781101905463Author Lior Lev SercarzFormat HardbackPage Count 304Imprint Clarkson PotterPublisher Random House USA IncWeight(grams) 1684gDimensions(mm) 261mm...

Apologies but we at Booksplease don't have a full description for this book.AwardsWinner of IACP Crystal Whisk Award (Photography) 2015. Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2015.Book InformationISBN 9781607740544Author Charles...

'Nicole is smart and generally brilliant' - Yottam Ottolenghi -Nicole Pisani - head chef at Ottolenghi's Nopi turned head chef at a London primary school - is one of the most exciting food talents around today. In this vibrant and beautiful cookbook she...

Apologies but we at Booksplease don't have a full description for this book.AwardsCommended for IACP Crystal Whisk Award (Design) 2015. Short-listed for James Beard Foundation Book Awards (Professional) 2015.Book InformationISBN 9781607746492Author...

The eye-opening story of one woman's incredible appetite for life: the memoirs of Prue Leith, judge of C4's GREAT BRITISH BAKE OFF and former judge of BBC2's GREAT BRITISH MENU. Now fully revised and updated, including Prue falling in love and marrying...

Apologies but we at Booksplease don't have a full description for this book.AwardsCommended for IACP Crystal Whisk Award (International) 2015.Book InformationISBN 9781607744986Author Gunnar Karl GislasonFormat HardbackPage Count 352Imprint Ten Speed...

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607746072Author Marc VetriFormat HardbackPage Count 272Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 1168gDimensions(mm) 249mm *...

'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780593537473Author Julia ChildFormat HardbackPage Count 496Imprint Random House IncPublisher Random House USA Inc

WINNER OF THE FORTNUM & MASON'S DEBUT FOOD BOOK AWARD'A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph' THE SECRET BARRISTER 'An utterly...

Step Into the World of Modern Cake Recipes!#1 New Release in Dessert & Sweets, Confectionary Desserts, Professional CookingThe Art of Modern Cake is the place where sugar blooms and leaves are sweet. With this magical book learn how to hone your skills...

Apologies but we at Booksplease don't have a full description for this book.AwardsWinner of James Beard Award 2011.Book InformationISBN 9781580082983Author Rajat ParrFormat HardbackPage Count 240Imprint Ten Speed PressPublisher Random House USA...

Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly and more efficiently. Good knife skills also allow a cook to cut ingredients uniformly, allowing...