Buy Fiction, Non-Fiction Books, Novels, illustrated, ebooks, audiobooks, The Orion Publishing Group

Search Our Books

Book Title

Filter By

Clear all
Our books

Le Gavroche Cookbook

By Michel Roux jr
Michel Roux jr
A slice of culinary history. Classic French from leading London restaurant Le Gavroche, created and run by the Roux family, now in its 50th year.Le Gavroche opened its doors in 1967 under Michel and Albert Roux. Half a century later, the Roux family is a name synonymous with quality French cooking and the highest standard of service. Michel Roux Jr, who has been chef de cuisine at Le Gavroche for over 25 years now, selects 200 of the most popular classic recipes from its kitchens.Michel Roux Jr worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. This edition of his first book marks the restaurant's 50th year anniversary, showing how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and how to select what to drink, from aperitif to sweet wine.
  • More

Let There Be Meat

By James Douglas, Scott Munro
James Douglas, Scott Munro
LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them.James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA.LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
  • More

The Last Empress

By Hannah Pakula
Hannah Pakula
Entertaining and masterly biography of Madame Chiang Kai-shek - the woman who built modern China.THE LAST EMPRESS revolves around a fascinating, manipulative woman and her family who were largely responsible for dragging China into the modern world. Soong May-ling, or Madame Chiang as she was known, is uniquely positioned at the heart of this story. As her husband came to represent the hopes of the West in the East, she acted as his adviser, English translator, secretary, and most loyal champion, finding herself on the world stage with Franklin D Roosevelt and Winston Churchill. A savvy politician, she remained a popular if controversial figure both at home and abroad.Hannah Pakula brilliantly narrates the life of this extraordinary woman - how she charmed the United States out of billions of dollars while remaining dedicated to her China, and how she managed to influence if not change the history of the twentieth century.
  • More

Lucio's Ligurian Kitchen

By Lucio Galletto
Lucio Galletto
Liguria is another country. They do things differently there, particularly when it comes to food. Lucio Galletto grew up in Liguria - at the eastern end of the Riviera di Levante (coast of the rising sun). He didn't realise how special his region was until he fell in love with an Australian girl and travelled 12,000 kilometres to be with her. In 2008 Lucio, and writer David Dale, along with photographer Paul Green, returned to the birthplace of ravioli and pesto and wild-greens pie to investigate how the cooking of Lucio's region had evolved during his twenty-five-year absence. They found a new breed of chefs, farmers, and fishermen adapting traditions to the environmental concerns of the twenty-first century. Still using the wonderful array of local herbs, vegetables and seafood, they apply a lighter touch and a more adventurous spirit.In this stunningly photographed book, Lucio brings us the fruits of his travels - 180 delicious recipes that respect the experience of the past and anticipate the demands of the future, dishes that are fun to cook, beautiful to look at, a pleasure to share, and kind to the body. And, importantly, that pay homage to the sunny Riviera di Levante from which Lucio's culinary journey began.
  • More