Bras, the Tastes of Aubrac

French cuisine for today’s kitchens. An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France – the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher and more approachable style of cooking. This much-anticipated debut […]

An exclusive insight into the work and mind of the highly acclaimed chef Clare Smyth and her three-Michelin-starred restaurant, Core by Clare Smyth , in London’s Notting Hill. Clare Smyth’s food is of superlative elegance and redefines modern British cuisine. Through Core’s dishes, Smyth shares stories of ingenuity, nostalgia and humour while at the same […]

An evocative and personal chef monograph — and an ode to wood-fired cooking — from Japan’s exciting emerging chef. monk is the story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto. Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional […]

The debut book from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland’s Westman Islands. Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, […]