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."

It is always exciting when Thomas Keller produces a new book. This is no execption. A really beautiful book with so much information. This time he talks about food at home. In fact the book has been inspired by his more casual eatery Ad Hoc in Yountville California. They are simple recipes but producing amazing flavours and ingredients. An interesting chapter on recipes for tapenades, chutneys,compotes,jams and jellies makes an interesting addition. Thomas gives you some unique tips and techniques to make you a great chef. The photos are great. Produced by Artisan it follows the wonderful standard set for all his books The French Laundry,Buchon, and Under Pressure:Cooking Sous Vide. If Thomas Keller is your ultimate chef this book is for you and those yet to find Keller have a look too yo

What does the world's best chef eat for dinner. The Family Meal is the first book of home cooking by Ferran Adria,head chef of the legendary El Bulli restaurant in northern Spain. He presents a collection of simple,tasty and affordable recipes,for the dishes eaten every day by staff at El Bulli.From gazpacho to roast chicken,and from almond cake to chocolate cookies. This book shows you the step by step secrets of how to plan,prepare and cook every day meals in the easiest way possible with the world's best chef as your guide.AS ferran shows,eating well doesn't have to be expensive. By the way the book is affordable too. Worthy addition to your cook book collection

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.

Renowned Chef Matt Moran shares his favourite dinner party menus for any occasion. Start with oysters two way,classic mushroom consomme or stunning beetroot cured ocean trout, then work your way through to mains that will satisfy any appetite. Dessetrs are interesting including luscious chocolate and Earl Grey tea. Learn the secrets of cooking at home with restaurant flair. This is a great book cos Matt Moran is the author.

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.

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.

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.

Bistro is packed with classic easy French food we love. It is easy to prepare and delicious to enjoy.The recipes are without pretense,complicated techniques, expensive ingredients-just good honest home cooking French style. Make an iconic onion soup,beef bourgignon or boulillabaisse,the best tarte au citron and comforting coq au vin or perhaps cassoulet.Fabulous book.