Buy a gift and wrap it up in November and we're offering 20% off all books for 30 days in the run up to Christmas - simply enter the coupon code 'Wrap it up' when you buy any of our signed books. This offer is available from 1-30 November.
Too Many Chiefs Only One Indian
Two-Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes, and philosophies on food.
An autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains, featuring 68 in-depth recipes, and demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.
Notes From A Kitchen
Visionaries David Chang, Dominique Crenn, Sean Brock and America’s most influential chefs are captured by Jeff Scott documenting their culinary process.
James Beard Award-winning documentary photographer Jeff Scott’s Notes From a Kitchen: Volume 3: Part 1 features over 1000 original photographs, rare interviews and essays with 26 of the most innovative chefs working today.
On The Menu
James Mackenzie demonstrates why gastropubs deserve their place in the culinary zeitgeist, with an outstanding take on great British food.
The debut book from Michelin-starred chef James Mackenzie at The Pipe and Glass Inn is an autobiographical cookbook with an inspirational collection of over 70 recipes from one of the UK's brightest chefs.
Loose Birds & Game
Andrew Pern’s outstanding recipes and unique approach and appreciation for poultry, game and fish.
The book contains 65 outstanding in-depth recipes within 13 chapters, each beginning with its own large-format section portraying the content with evocative photography and phenomenal impact.
Black Pudding & Foie Gras
An unrivalled behind the scenes account of Michelin-starred chef Andrew Pern at The Star Inn at Harome.
Andrew Pern's debut cookbook strikes the perfect balance between showcasing mouthwatering recipes and delivering a heart-warming account of his fascinating life at the Michelin-starred Star Inn at Harome.