Welcome to Virtue Books

Quay one of the top 50 restarant in the world is a showcase for Peter Gimore's culinary genius. Peter's nature based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay are reflected in the stunning photography and illustration of this eagerly anticipoated book. Quays recipes, including the irresistible eight texture chocolate cake and signasture "sea pearls". The author suggests you start with a single compnent bild to a show stopping dish or simply enjoy the visual and culinary journey.

There is no doubt that the most popular dessert book available to day is this book. Words cannot describe how truly magnificent this book is. The master Ferran Adria says" Oriol Balguer is one of the people in Spain who have changed the mentality of many pastry chefs and brought patisserie into the restaurant world. This fact alone is enough to earn him a place in history insofar as he has revolutionized his profession. He is one of the most complete culinary professionals Spain has produced in the last 30 years. He is the most complete culinary professional Spain has produced in the last 30 years. He is an ace in all of the domains he has worked in, which is not only difficult but almost impossible to find in any profession, and his potential is limitless."

Miguel grew up in Murcia in southeast Spain. The Spanish people love their food dearly and recipes in this book are a collection of Miguel's favourites. He shares his culinary traditions, his childhood memories of growing up in a large household and his experience working in some of the world's best restaurants.The book contains great recipes. As he says food cooked with love and passion tastes better-so why do it any other way. His Tapas book was well received and this book will continue the tradition.

Welcome to Hungary,a celebration of ingredients and a feast of beautifully balanced flavours colours and textures.Guy's food is simple,Italian home style fare,made generously with love. From the Savoury Counter sample the Broad Beans,Zucchini,Fior di Latte and Mint in a fresh salad, or Chargrilled Beef with Sweet Hungarian Peppers and Oregano.A visit to the sweet counter will have you dreamimg about Tutu Trifle that is a dramatically delicious statement. There is no doubt that Hungary will delight and inspire.

Alphabetically arranged entries define and describe every fruit,vegetable,meats,fish,shellfish,breads pastas,cooking tools and techniques,spices herbs,and reliable ways to preserve and store foods. Have we missed any!!! Not sure but the book has 6700 entries and hundreds of illustrations. This book is a must for all chefs and home cooks.

This is a brilliant first book from the charismatic chef Daniel Galmiche. Vibrant with the diverse tastes and aromas of France this book shows you how to create fresh,contemporary French food in your own kitchen. A committed champion of French cookery, and someone who is passionate about making home cooking approachable,Daniel gives us irresisatible recipes for starters,mains,side dishes and desserts-all with the characteristics of brasserie cooking:regional recipes, local ingredients and heart warming flavours. A great book.

It thrilling to introduce Kim Evans book. She is a self taught baker who started her bakery Little and Friday with just $3000. In this delightful cookbook where Kim shares the recipes for her most popular tarts,biscuits,savouries and cakes. Adapted for the home cook, Kim's approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats. You will love the book if pattisserie is your greatest love. Beautiful photos by REne Vaile really enhance this book.

Rick Stein has indicated that he has wanted to rediscover Spain for a long time. In this beautiful cookbook to accompany his journey off the beaten track,he has created over 140 mouthwatering recipes that capture the flavours of Spain today. Illustrated with outstanding photography of the Spanish regions, their local people and diverse food traditions and brought to life with vivid anecdotes from his travels, this ecocative book with appeal to food lovers and conjure up images of vibrant Spanish holidays. Enjoy this book that has maintained the Rick Stein standard that we have come to expect.

Trish Deseine is one of France's most celebrated food writers.She has sold over one million cookbooks worldwide.This book is written in Trish's chatty, personal style and filled with the passion the French have for their food,the recipes are perfect for anyone who wants to shop and cook like the French do. Instead of simply taking you through the regions of France, chapters such as "Fast", "Posh"and "Sweet" mean that you can always track down that edible je ne sais quoi to suit your mood. The recipes are fabulous and the photography of Deidre Rooney is excellent.If you love French food and who doesn't this book is for you.

This is the new edition that has been carefully updated to reflect trends in the international coffee industry. The previous edition sold over 10000 copies world wide.An absolute must for all hospitality workers. Excellent coverage of all espresso fundamentals. The definitive guidebook to professional espresso coffee. Covers everything from types of coffee to perfect extraction. With benefit of this manual, there is now no reason why coffee consumers should not be able to get the best a barista can offer. The book covers a large portion of the espresso spectrum in clear and digestible detail. It's an indispensable tool for the barista, beginner or otherwise. A must have coffee book.