Oxford Encyclopedia of Food and Drink in America
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and...
Oxford Companion to Food
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight,...
On Food and Cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as...
My Best: Alain Ducasse
Alain Ducasse is a legend amongst chefs, becoming the very first chef to simultaneously run...
Professional Cooking
Professional Cooking…reflects the changing nature of our understanding of cooking and related fields such as...
Quay
Quay, one of the top 50 restaurants in the world, is a showcase for Peter...