The bad boy of the restaurant world takes us behind the scenes of the industry and exposes all kind of secret behaviour that will certainly shock and may even appal you.

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. This is a memoir of Buford's kitchen adventure.

Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.

Combines bold flavours and fresh ingredients within simple recipes.

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story!

The classic bistro cookbook written by the inimitable Anthony Bourdain

Accompanies a second cracking BBC TV series.

The sole survivor of a brutal crime, Reece Gilmore has been on the run, fighting the nightmares and panic attacks that haunt her. She doesn't intend to stay in the sleepy town of Angel's Fist, despite its friendly inhabitants, and the irresistible attraction of local writer Brody.

One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!

Contains recipes for different occasions.

Anthony Bourdain is a life-long line cook and author of Kitchen Confidential . Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).

The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White

A beautifully illustrated memoir.

From the reinvention of French food through the fine dining revolution in America, the author has been witness to, and creator of, the contemporary food culture. This work addresses topics such as: Why do you want to be a chef? And, how one must take one's time to learn the craft?

Camille is doing her best to disappear. She barely eats and works at night as a cleaner. One evening, Philibert Marquet de La Durbellieren, an aristocrat, overcomes his own excruciating reticence to rescue Camille, unconscious, from her freezing garret. This book presents a story about despair, love and the virtues of ensemble-playing.

Renowned Sydney-based restaurateur Bill Granger presents a recipe collection to cater for all occasions, from a relaxed family brunch, to dinner with friends. Every recipe is illustrated with a colour photograph.

Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, and more.

A guide for people who love great food and want to cook. It's packed advice as well as over 100 recipes from the cookery course and the restaurant. It guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting.

Here, Gordon Ramsay aims to demystify the art of dessert-making. There are the basic building blocks - fruits, ices and creams, mousses and souffles, crepes and batters - that can be served alone for everyday meals or in combination to impress.