Food and Drink

This book is a guide to the discovery of whiskey with its long history and many unique characteristics, from its basic ingredients to its production methods and regional variations. The reader will learn what makes American whiskey different from Canadian or Irish or Scotch whiskeys as well as the meaning of the terminology found on the labels.

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues.

Michel Roux's definitive guide to sauces

Goose Fat and Garlic

A collection of mouthwatering vegetarian, low-carb recipes.

Follow Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.

A little book of magical mouthwatering wild plants and rambling recipes beautifully prepared and seasonally presented by travelling artist and writer Glennie Kindred.