Books
Guide to sharpening up your knife skills
Posted: 15 May 2008 | 00:00
Babette's feast of Caribbean comfort
Posted: 01 May 2008 | 00:00
International flavours for a taste of summer
Posted: 24 April 2008 | 00:00
Atherton leads us all through the Maze
Posted: 17 April 2008 | 00:00
France's maverick genius, Pierre Gagnaire, is famous for publishing beautifully photographed books - works of art, in fact - that encompass his food philosophy and musings on ingredients, but lack recipes.
Posted: 03 April 2008 | 00:00
Terrines are one of the key dishes in a chef's repertoire, so it's a clever idea to write a book devoted entirely to the art of making them.
Posted: 20 March 2008 | 00:00
It took food writer Christine McFadden four years to research and write this book, but the result is a fascinating look at one of the kitchen's keystone spices.
Posted: 13 March 2008 | 00:00
Networking body Arena, celebrating its 25th year, has none other than Alastair Campbell lined up as guest speaker at its annual lecture at the InterContinental hotel on London’s Park Lane on 19 February
Posted: 05 February 2008 | 16:01
AA five-rosette restaurants
Posted: 24 January 2008 | 17:31
This page lists links to all the AA-listed five- to three-rosette restaurants in the UK. It also has other great stuff about AA-rosette restaurants all collected in one area to make it easier to find the information.
Posted: 24 January 2008 | 17:05
Marco Pierre White was the first rock'n'roll chef - the first British chef to win three Michelin stars. In this extract from his new autobiography, White Slave, he speaks candidly about his days at Le Manoir aux Quat'Saisons, a memorable staff football match and the kitchen regime at the iconic Harveys
Posted: 24 August 2006 | 00:00
Michelin-starred chefs are listed for all to see in the famous annual guidebook. But Janet Harmer gets a bit more up close and personal to find out what makes them tick - such as their nationalities, pastimes, birth signs, what they enjoy eating, what inspired them to take up the profession, and which other chefs they most admire
Posted: 02 January 2003 | 00:00
