
LE CORDON BLEU CHOCOLATE BIBLE : 180 RECIPES EXPLAINED BY THE CHEFS OF THE FAMOUS FRENCH CULINARY SCHOOL
180 recipes explained by the Chefs of the famous French culinary school
Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations.

SIGNATURE DISHES THAT MATTER

DELICIOUS WINTERTIME: THE COOKBOOK FOR COLD WEATHER ADVENTURES GESTALTEN VERLAG

STORY ON A PLATE: THE DELICATE ART OF PLATING DISHES

ON BEER AND FOOD: THE GOURMET'S GUIDE TO RECIPES AND PAIRINGS

THE MONOCLE GUIDE TO DRINKING AND DINING

DIVINE FOOD: FOOD CULTURE AND RECIPES FROM ISRAEL AND PALESTINE

THE SILVER SPOON CLASSIC

THE JEWISH COOKBOOK

A HISTORY OF FOOD IN 100 RECIPES

BREAD: RECIPES FOR LOAVES, ROLLS, KNOTS AND TWISTS FROM AROUND THE WORLD

A HANDFUL OF FLOUR: RECIPES FROM SHIPTON MILL

THE LEBANESE COOKBOOK

RECIPES FROM AN ITALIAN BUTCHER: ROASTING, STEWING, BRAISING

BREAKFAST: THE COOKBOOK

WILDNESS : AN ODE TO NEWFOUNDLAND AND LABRADOR

THE GARDEN CHEF : RECIPES AND STORIES FROM PLANT TO PLATE

COFFEE SAPIENS: INNOVATION THROUGH UNDERSTANDING

SIMPLE & CLASSIC

THE LONDON COOKBOOK

ALMOND BAR 100 DELICIOUS SYRIAN RECIPES

LES ABATS RECIPES CELEBRATING THE WHOLE BEAST

THE VITAMINS MINERALS BIBLE

CRUMB: THE BAKING BOOK
Now' Marie ClaireCrumb is about flavour, first and foremost - a celebration of the simple joy of baking. Ruby's recipes delight in new tastes and combinations, as well as the rediscovery of old favourites, to create food that is exciting without ceremony or pretence. In a delicious blend of practicality and creativity, Ruby encourages novices and seasoned bakers alike to roll up their sleeves and bake - even if they don't have the proper equipment or know-how.

HOW TO COOK: OVER 200 ESSENTIAL RECIPES TO FEED YOURSELF, YOUR FRIENDS & FAMILY

TU CASA MI CASA: MEXICAN RECIPES FOR THE HOME COOK

THE TURKISH COOKBOOK

THE BOOK OF TAPAS

A WORK IN PROGRESS: A JOURNAL

JAPAN: THE COOKBOOK

THE NOMA GUIDE TO FERMENTATION (FOUNDATIONS OF FLAVOR)

THAILAND: THE COOKBOOK

PANA CHOCOLATE, THE RECIPES RAW. ORGANIC. HANDMADE. VEGAN.

GREEN KITCHEN AT HOME QUICK AND HEALTHY FOOD FOR EVERY DAY

ACQUACOTTA: RECIPES AND STORIES FROM TUSCANY'S SECRET SILVER COAST

LISBON

BLISS BITES VEGAN, GLUTEN- AND DAIRY-FREE TREATS FROM THE KENKO KITCHEN

INFUSED BOOZE: OVER 60 BATCHED SPIRITS AND LIQUEURS TO MAKE AT HOME

SALAD FEASTS

CIBI : SIMPLE JAPANESE-INSPIRED MEALS TO SHARE WITH FAMILY AND FRIENDS

EAT AT THE BAR: RECIPES INSPIRED BY TRAVELS IN SPAIN, PORTUGAL AND BEYOND

BIG BOOK OF GIN

THE GERMAN COOKBOOK

FEED ME

WHERE CHEFS EAT: A GUIDE TO CHEFS' FAVORITE RESTAURANTS

THE INDIAN VEGETARIAN COOKBOOK

WHERE TO DRINK BEER
Where to Drink Beer is the ultimate guide by the real experts – 500 of the world’s most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer. With 1,600 listings in more than 70 countries – and detailed maps, reviews, key information, honest comments, and suggestions – there is nothing like it. Designed in the same visually striking format as Phaidon’s bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world’s most popular beverage.

CUBA: THE COOKBOOK

ROOM FOR DESSERT

ASKA

BRAE

THE MEZZE COOKBOOK
The 140 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food.

THE NORDIC BAKING BOOK

OUT OF THE JAR
Distilling spirits is an age-old craft that is currently experiencing a renaissance. Today’s young distillers are striking the right balance between tradition and innovation. They are using premium ingredients to create a wide array of artisanal spirits that offer exceptional taste experiences.

CRAFTED MEAT
Fine charcuterie made with passion and respect is experiencing an undeniable revival. Combining quality with consciousness, young butchers are shaking up the trade and making delectable products from premium ingredients, rediscovering pâtés, sausages, and cold cuts.

KITCHEN KULTURE

NORDIC BY NATURE
Welcome to the Nordic kitchen: a place of innovation, creativity and longevity. Explore the pleasures of contemporary Danish cuisine with Nordic by Nature.

VISUAL FEAST
We eat with our eyes. People love to stage and take photos of their food. Driven by Instagram and the advertising industry, stylists, gourmandizers, and photographers continually invent new ways of presenting food as both delectable and radical. Visual Feast presents work nonpareil from this growing scene.
