Sugarvine Recommended Books

Check out some of our recommended books below or browse the most comprehensive selection of food & drink titles on the web.

World's Best Restaurants

World's Best Restaurants

Now in its sixth year, The S.Pellegrino World's 50 Best Restaurant Awards are quickly becoming known as the Oscars of the food world. As with all such lists, "The S.Pellegrino World's 50 Best Restaurants" stimulates fervent debate and sometimes controversy, but each year it becomes more and more compelling for the internationally renowned chefs who flock to the event. The list is compiled by an international academy of food writers, critics, publishers and commentators who each represent a different global region. . . .more

Rick Stein's Coast to Coast

Rick Stein's Coast to Coast

Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. . . .more

Eating for England: The Delights and Eccentricities of the British at Table

Eating for England: The Delights and Eccentricities of the British at Table

How long does it take before somebody becomes a national treasure? It’s certainly happened to Nigel Slater, and Eating for England is a highly enjoyable reminder of just why we esteem the estimable Mr Slater. Subtitled The Delights & Eccentricities of the British at Table, this is wonderfully entertaining stuff, explaining such matters as how some of our most cherished foods are the result of frugality (bread and butter pudding, for instance, is the direct result of utilising a few slices of leftover bread and a pat of butter, rather than culinary aspiration). . . .more

Oz and James Drink to Britain

Oz and James Drink to Britain

We're a nation of drinkers but what do we drink? Following their highly amusing journeys around France and California in previous summers Oz and James embark on a summer road trip around their homeland, on a quest to find the perfect British tipple. The pair start out in Yorkshire, with Oz showing James the perfect pint in the perfect pub. As they travel round Britain they explore the best and worst of British beers and move on to other drinks: whisky, wine and cider, as well as the less well known perry, mead, ginger beer, the great British cuppa, punch, Pimms, gin, fruit cordials, delicious milk and even which is the best water and why. . . .more

A Day at ElBulli

A Day at ElBulli

For the first time, "A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous, sought after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, elBulli has been at the very forefront of the world restaurant scene Ferran Adria became head chef in 1987. Aimed at food enthusiasts as well as industry professionals, the book documents all the activities and processes that make up just one day of service with stunning colour and black and white photography of the kitchens, staff, creative workshop, dishes, the restaurant itself and its striking surroundings near the town of Roses, north east of Barcelona.. . .more

Ma Gastronomie

Ma Gastronomie

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy, alongside works of Careme, Lucien Tendret, and Escoffier. This essential volume is as celebrated for Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes-over 200 of them-carefully compiled from his handwritten notes. An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine - purified it, simplified it - building on its traditions and creating his own versions of the great classical dishes. . . .more

The Man Who Ate the World: In Search of the Perfect Dinner

The Man Who Ate the World: In Search of the Perfect Dinner

Jay Rayner chronicles the revolution in high-end gastronomy that has been sweeping the world since the late eighties. Not simply an account of endless meals in high-end restaurants, it is an exploration of the cities and cultures in which they are found; the inevitable involvement of Russian mafia in Moscow's luxury post-soviet catering business, Tokyo's efforts to fuse ancient Asian culture with Western ideas, and the feverish cult of the Manhattan restaurant in a town which considers itself the most cosmopolitan in the world. Part character-driven travelogue, part food critique, always sharp and often funny, this book is the result of Jay's lifelong campaign to find the perfect meal. Just don't read it if you're hungry. . .more

How to Cook the Perfect...

How to Cook the Perfect...

This book helps you learn the essential skills behind exceptional results. "Marcus Wareing oozes perfection and I can't think of a better cookbook to have by the stove" - Gordon Ramsay. Winner of Great British Menu, Best Dessert, Marcus Wareing guides you through 80 enticing recipes, offering a chef's level of understanding, with completely step-by-step recipes so that you can achieve perfect results - everytime. . .more

The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style, and then struck out on his own. Here Marco takes the reader right into the heat of the kitchen with a sharp-edged wit and a sizzling pace that will fascinate anyone brave enough to open the pages of this book and enter his domain. . .more

A Cook's Tour

A Cook's Tour

A Cook's Tour is the written record of Tony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year old knees (Crunch! Pop! Snap!) after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr Bourdain evidently concluded he needed a bit more wind under his wings. . .more

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