The Self Sufficient-Ish Bible by Andy Hamilton
70.00 NZD
Category: Cooking & Food
Identical twin brothers Andy and Dave Hamilton live in the centre of Bristol. Attracted to the pub and music scene of the bustling city, they still yearn for elements of the good life. So ever since they were students, they have used their initiative and imagination to think up ways to live in a frugal ...Show more
Ceserani and Kinton's The Theory of Catering (11th ed.) by David Foskett & Victor Ceserani
107.99 NZD
110.00 (1% off)
Category: Cooking & Food
Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, fro ...Show more
Food and Beverage Service by D.R. Lillicrap
93.00 NZD
Category: Cooking & Food
This thoroughly updated new edition of the well-respected textbook is presented in full colour with over 150 new photographs and illustrations. It is the ideal companion for students and practitioners in the foodservice industry. Food and Beverage Service is clear and well-structured. It is specifically ...Show more
Delizia! The Epic History of the Italians and their Food by John Dickie
32.99 NZD
Category: Cooking & Food
Everyone loves Italian food. But how did the Italians come to eat so well? The advertising industry tells us the answer lies in the vineyards and olive groves of Tuscany - among sun-weathered peasants, and mammas serving pasta under the pergola. Yet this nostalgic fantasy has little to do with the real ...Show more
Dr. Joshi's Holistic Detox by Nish Joshi
44.99 NZD
Category: Cooking & Food
"If someone doesn't comment within two weeks on how great you're looking - then you're cheating." - Dr Joshi. Dr Joshi's craving-free detox attracts stars and supermodels from all over the world to his Wimpole Street clinic. Now, in his first book, Dr Joshi will reveal the secret of his metabolic detox ...Show more
Ant Egg Soup by Du Pont De Bie Natacha
39.99 NZD
44.95 (11% off)
Category: Cooking & Food
Natacha Du Pont De Bie is no ordinary tourist. She is a self-proclaimed food tourist
Ant Egg Soup: the Adventures of a Food Tourist by Natacha Du Pont De Bie
39.99 NZD
Category: Cooking & Food
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
95.00 NZD
Category: Cooking & Food
McGEE ON FOOD AND COOKING is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGEE ON FOOD AND COOKING renders the everyday miracles of the kitchen wondrous and fascinating, shedding light ...Show more
The River Cottage Year by Hugh Fearnley-Whittingstall
49.99 NZD
55.00 (9% off)
Category: Cooking & Food
In this bestselling book, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead
The River Cottage Meat Book - out of print by Hugh Fearnley-Whittingstall
75.00 NZD
Category: Cooking & Food
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure.""It first of all covers the basics -- everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques a ...Show more
The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall
77.00 NZD
Category: Cooking & Food
Hugh Fearnley-Whittingstall's well-loved RIVER COTTAGE books have become a phenomenon, inspiring hundreds of thousands of people all over Britain to cook and enjoy good food. His new book THE RIVER COTTAGE FAMILY COOK BOOK, co-written with Fizz Carr, brings the River Cottage philosophy to the whole fami ...Show more
Practical Cookery by Victor Ceserani
99.95 NZD
Category: Cooking & Food
An introduction to cookery for catering students and professionals. This new edition has been rewritten to include a range of up-to-date recipes and methods. There are new photographs which seek to represent modern presentation styles and the French names are provided alongside every recipe.