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.

Second edition.

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the author presents an instructional cooking guide that features various cooking techniques accompanied by a master recipe for each technique.

Presents Julie's story, as she prepares dishes ranging from oeufs en cocotte to bifstek saute au beurre, from Bitch Rice to preparing live lobsters. As the richness of the thousands of sauces she slaves over begins to spread into her life, she begins to find the joie de vivre that has been missing for too many years.

Features over 1,000 classic and contemporary recipes, more than 300 color photos, menus, instructions and helpful tips for Halloween, Thanksgiving, Hanukkah, Christmas and New Year's.

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.

The second volume in this cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. This new edition features colour photographs, five additional recipes and a new section on how to make fresh pasta at home.

This volume is not about being a goddess, but about feeling like one. Nigella shows that there can be more feelgood mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard.

A beautifully illustrated memoir.

Combines bold flavours and fresh ingredients within simple recipes.

Designed to reflect changing tastes and preferences, as well as new kitchen and culinary styles, this 950-recipe cookbook covers all sorts of dishes, with tips on setting up shop, buying and storing food, and more.

Relates the bizarre history of the all-female De La Garza family. Tita, the youngest daughter of the house, has been forbidden to marry, condemned by Mexican tradition to look after her mother until she dies. But Tita falls in love with Pedro, and he is seduced by the magical food she cooks.

Since its opening, Moosewood Restaurant has been famous for health conscious, vegetarian food. Each Sunday diners have been offered ethnic or regional cuisine and in this cookbook, each of Moosewood's 18 collective members have contributed a chapter on their own regional or ethnic speciality.

Moosewood Restaurant, whose cookbooks set the standard for wholesome cooking with a vegetarian emphasis, moves into the 90s with more than 250 low-fat recipes for homely, hearty food.

A collection of recipes from The Silver Palate, the first gourmet carry-out shop in Manhattan, including recipes for Chicken Marbella, Curried Butternut Squash Soup, Brie Wrapped in Filo, Chilli for a Crowd, Marinated Chevres, Raspberry-Sauternes Dessert Soup, and White Sangria.

'The funniest cookbook ever written' Sunday Telegraph