Eataly: Contemporary Italian Cooking

A long-awaited second cookbook from celebrated architectural designer John Pawson and his wife Catherine Home Farm is the Pawson family's base in the heart of the English countrys...

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, ...

From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well and stay well For the first t...

Interior design firm Cullman & Kravis infuses traditional interiors with a modern perspective, embracing historicism and referencing a wide range of cultures and contemporary design ...

The All New All Purpose Joy of Cooking. This is the "Joy Of Cooking cookbook". It has over 1000 pages of tips, tricks, recipes and more information to take your cooking to the next l...

Julia Child MASTERING THE ART OF FRENCH COOKING VOL. ONE New York: Alfred A. Knopf. First Publishing 1961; Sixth Printing 1964. Hardcover. Autographed fro...

Fantastic antique American Pioneer cooking Pan, truly an absolutely unique Museums Piece! Total weight is ca 15 kg, the Pan itself is made out of iron and sits on a solid wooden stump...

At the Table of La Fortezza: The Enchantment of Tuscan Cooking from the Lunigiana Region. Author Annette Joseph, Photographs by David Loftus. Annette Joseph shares recipes from the charming Lunigiana region of Tuscany that were developed at her medieval fortress, La Fortezza. This is the first book on the cuisine of this important slow-food area. Lunigiana is a rugged, mountainous region of Tuscany, flanked by the Liguria coastline and Emilia-Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph purchased and renovated a stunning medieval fortress, aptly named La Fortezza (“The Fortress”), in this little-known area. Enamored by Lunigiana’s rich food heritage and traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow-food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana’s cuisine brings together the flavors of both the coast and the mountains and draws inspiration from the neighboring regions. It is home to unique ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way. Lunigiana is also recognized by UNESCO as a sustainable region, and Joseph’s recipes highlight slow-food practices, such as sourcing seasonal ingredients from local producers. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana’s cuisine and countryside, as well as La Fortezza’s dreamy vineyard, orchards, and kitchen garden. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food...