Olive oil is one of the healthiest and oldest oils and its use is increasing worldwide. There is so much that can be said about it, and yet so little is known about it. It is high time to change this and to promote appreciation for olive oil. In her book, The Olive Oil Masterclass, olive oil sommelier Wilma Van Grinsven-Padberg shares her knowledge about and love for olive oil. The book describes her quest for answers to all the questions she and others had: How is olive oil made and how many...

Do you like to taste beers in general and Belgian beers in particular? Do you like to cook? Or, better yet, both?

In this case this book corresponds perfectly to your wishes.

A hundred pages about brewing beer, the history and evolution of beer, the history of Belgian beer, an overview of Belgian beers and Breweries, etc., etc. All topped with a sauce of sweet humor.

And some seventy pages of recipes, ranging from soups to desserts. Several recipes of the great classics of Belgian cui...

Hendrik and his father Raymond Dierendonck have created the benchmark for everything to do with meat. They supply only the highest quality products and have won the following of Belgium’s top chefs.

Hendrik is one of the pioneers of the international ‘nose-to-tail’ philosophy, in which literally every part of the slaughtered animal is used. He specialises in the processing and maturing of exceptional meat from the best breeds, including West Flemish Red cattle.

This is a revised edition...

The groundbreaking new cookbook from Sunday Times bestselling authors Henry Firth and Ian Theasby.

'What you have in your hands is a ragbag collection of the happiest of times, the small moments of joy that have been the seasoning in this cook's stew. A little box of curiosities to dip into, to comfort and to distract, albeit briefly, from more complicated times'

An exciting new cookbook coming later this year from Michael Joseph