The famous New York Dean & DeLuca store has exposed many people to unusual and interesting new foods and flavours. This book contains an international set of recipes that exploit the exotic flavours from Dean & DeLuca's to the maximum.

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.

Shares some of the author's first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. This title also shares the intimacies of her personal life and makes readers feel that they are enjoying a cosy dining-table conversation with a friend.

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!

Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics, children's food, everyday cooking, weekend lunch and the last minute dinner party.

Presents an author's account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. Through these spy games, she finds herself changed not just physically, but also in character.

THE MAN WHO ATE EVERYTHING was the winner of The Guild of Food Writers Book of the Year and was a bestseller in the UK and US.

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.

This title features recipes that are Mediterranean in origin, ranging from North Africa and the Eastern Mediterranean to Italy, Spain and the south of France. Besides presenting more than 150 recipes with instructions, the author offers her colourful prose to those who love food.

The photographer-author of this volume captures the personalities of star chefs in this collection of hand-tinted photo-montages, enhanced by digitially generated elements. Also included are interviews and recipies from chefs such as Julia Child, Thomas Keller, Charlie Trotter and Daniel Boulud.

A collection of uncomplicated, fresh recipes that are easy to make after a busy day at the office, fun to linger over at weekends or to make with the kids, dreamy to look at and delicious to eat. Recipes include late breakfasts, party food, TV dinners, trailer trash and indoor picnics.

The ultimate guide to cooking a la Ducasse - with more than 1000 pages and 700 recipes, it represents a true master class in haute cuisine.

Here, Gordon Ramsay presents contemporary recipes that are accessible to the home cook. Focusing on four seasonal chapters he discusses his favourite ingredients, giving culinary tips and suggests unusual taste combinations, such as lavender and chocolate, and peaches with aromatic thyme.

Presents a collection of recipes from the American South for everyday cooks. This book includes recipes for classics and less well-known preparations, while others usher southern cooking into the twenty-first century. With helpful substitution tips, it offers a practical guide to help readers cooking in the southern style, wherever they live.

125 gourmet recipes using vegetarian ingredients.

Gastronomy of Italy continues to grace the shelves of home cooks, professional chefs and armchair travellers. A constant seller, the original version of this classic text won the prestigous Duchessa Maria Luigia di Parma prize. This new edition has been totally updated, reorganised and expanded taking into account the culinary changes of the last decade, the move towards healthier eating and ...

Featuring chicken, pork, beef, lamb, goat, seafood, and more, this Jamaican jerk barbecue book reveals the addictive flavours of Jamaican jerk seasoning and Caribbean cooking in general. It includes recipes such as: Jamaican Jerk Barbecued Ribs; Jerked Lobster with Coconut; Baked Bananas with Tamarind Sauce; Baked Jerk Chicken Wings; and more.

A beautifully illustrated memoir.