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    General Cookery

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    R1 001,00 - R2 500,00

    The Cook's Companion

    R1 273,00 R1 455,00

    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.

    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

    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

    Too Many Chiefs, Only One Indian

    R1 591,00 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.

    A Guide to Modern Cookery

    R1 619,00
    Reissued here in its 1907 English translation, this influential textbook on haute cuisine was first published in French in 1903.

    Under Pressure: Cooking Sous Vide

    R1 010,00 R1 185,12
    There is wonderment in cooking sous vide - in the ease and precision (salmon cooked at 123 degrees versus 120 degrees!) and the capacity to cook a piece of meat (or glaze carrots, or poach lobster) uniformly. This book shows us how sous vide, which involves packing food in airtight plastic bags and cooking at low heat, achieves flavour.

    The Science of Cooking

    R1 009,00

    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.

    Nomad Cookbook

    R1 215,00 R1 633,91