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'When I create a meal I don’t just want the best ingredients but the best of everything. So I work with fantastic designers to ensure that I have the finest in quality, from long-lasting pans to elegant glasses and beautiful tableware.'
A must-read for all foodies, Raymond's acclaimed memoir takes the reader on a gastronomic voyage, from country to country, table to table, kitchen to kitchen. Praise includes: 'A delicious offering' (The Times), 'A rattling good story' (BBC Good Food), 'Absolutely mouth-watering' (Libby Purves, Radio 4).Purchase Book
If your soufflé has ever flopped, your bread failed to rise or your sauce curdled in the pan, despite the fact that you have followed the recipe to the letter, then Blanc Mange is the book for you. The book has plenty of recipes and a scientific explanation for kitchen conundrums.PURCHASE BOOK