NESCOT COLLEGE LRC
New Resources: November/December 2023
641.5 BAN Banks, T. (2018) Roots: recipes celebrating nature, seasons and the land . London: Seven Dials. 641.5 KER Kerridge, T. (2020) The Hand and Flowers cookbook . London: Bloomsbury Absolute. 641.5 RAM Ramsay, G. (2023) Restaurant Gordon Ramsay: a story of excellence . London: Hodder & Stoughton.
641.5 WIL Williams, J. (2018) The Ritz London: the cookbook . London: Mitchell Beazley.
641.5954 KAT Katona, N. (2017) The spice tree : Indian cooking made beautifully simple . London: Ebury Press. 641.5954 KAT Katona, N. (2018) Mowgli Street Food : stories and recipes from the Mowgli Street Food restaurants . London: Nourish Books. 641.5954 THA Thakrar, S., Thakrar, K. and Nasir, N. (2019) Dishoom : "from Bombay with love". London: Bloomsbury Publishing.
641.692 STE Stein, R. (2014) Fish and shellfish . Revised and updated edn. London: BBC Books.
641.822 RAN Randall, T. (2010) Pasta . London: Ebury.
641.86 COR Le Cordon Bleu (2018) Le Cordon Bleu pastry school: 100 step-by-step recipes. English language edn. London: Grub Street. 641.865 FRE Ferrandi School of Culinary Arts (2017) French patisserie: master recipes and techniques from the Ferrandi School of Culinary Arts . English edn. Paris: Flammarion.
641.865 VAL Valette, M. (2019) Patisserie . London: Robinson.
Art and Design 701.85 STC St. Clair, K. (2018) The secret lives of colour . London: John Murray.
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