Books

€55

Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie.

€20

A taste of Frederik Bille Brahe's internationally renowned restaurants in Copenhagen and the cooking he does at home for his family.

€22.50

An entirely original and empowering memoir meets self-help guide from the bestselling author, rapper, artist, and chef Action Bronson.

€35

In more than sixty recipes that can be easily prepared at home, Sergio Herman show's his vision of the new Italian cuisine.

€40

An evocative and personal chef monograph - and an ode to wood-fired cooking - from Yoshihiro Imai, Japan's exciting emerging chef.

€55

Witty, candid, and insightful: Fäviken: 4015 Days, Beginning to End is chef Magnus Nilsson's ode to his extraordinary restaurant, and a fascinating commentary on food culture.

€35

Jonah Freud and Noni Kooiman give more than three hundred recipes to make fruit and vegetables, but also meat and fish to save for later.

€50

A personal chef monograph, and the first book, from globally-acclaimed chef Ana Ros of Hisa Franko in Slovenia.

€55

This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant.

€30

€42.50

Magnus Nilsson explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers.

€52.50

Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant.

€42.50

In this beautiful cookbook he explains his mission: to develop a kitchen for the low Countries.

€26.50

100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods.

€52.50

The debut book from Mexico's greatest chef, Enrique Olvera, pioneer of contemporary Mexican food and global gourmet influencer.

€52.50

A tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana.

€52.50

Documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants.