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    R1 001,00 - R2 500,00

    A Work in Progress: Notes on Food, Cooking and Creativity

    R1 020,00 R1 200,00
    Insight into the inner workings of Noma and its highly creative team

    Practical Professional Cookery

    R1 092,00
    With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition.

    The Cook's Companion

    R1 273,00 R1 455,00

    Eating with the Chefs: Family Meals from the World's Most Creative Restaurants

    R1 063,00 R1 250,00
    Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes. Eating with the Chefs provides a unique insight into the ordinary food behind the imma

    Mastering the Art of French Cooking, Volume 1 & 2 : The Essential Cooking Classics

    R1 333,00 R1 613,71
    From historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas, this beautiful work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.

    Food Culture in Mexico

    R1 269,00
    The Mexican way of life is also illuminated in chapters on eating out, the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anaemia, diabetes, and obesity.

    Nomad Cookbook

    R1 222,00 R1 633,91

    Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours

    R2 070,00 R2 310,00
    Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? Using DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct synonyms, this book includes revelatory grape family trees, and a rich variety of illustrations.

    Too Many Chiefs, Only One Indian

    R1 600,00 R2 051,19
    Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his award-winning autobiographical cookbook.

    Is it Safe to Eat?: Enjoy Eating and Minimize Food Risks

    R1 106,00
    Examines and clarifies the sometimes bewildering issues that we all can master so we can adjust our behavior to lead healthier, less anxiety-ridden lives. This book also places the risks of food, food-born pathogens and food contaminants into the context of life's overall risks.

    Italian Artisanal Gelato According to Donata Panciera

    R1 038,00
    This volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.

    Introduction to Wine Laboratory Practices and Procedures

    R1 690,00
    Written by a practitioner with experience in the field, this book provides a step-by-step guide to perform wine making duties. Presenting the advanced concepts and analysis, it covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education.