Our Titles
Great, Grand & Famous Hotels
The first book in the GGF series is
Great, Grand & Famous Hotels. Both a lavishly-illustrated coffee-table book and a comprehensive social history, this book will lead you through the rooms and take you behind the scenes of some of the world's best hotels. Dip into the selection of fascinating anecdotes, or use it to plan a trip or remind you where you've been - however you read it, this book is a wonderful introduction to the world of luxury hotels.
The Great, Grand & Famous series continues with
Great, Grand & Famous Chefs and Their Signature Dishes, bringing you the stories of the world’s most notable chefs and the secrets of the dishes that made them famous.
Great, Grand & Famous Chefs and Their Signature Dishes is a study of the development of haute cuisine and the rise of the chef-patron, from Marie Antoine Carême (the first celebrity chef, known as ‘the king of chefs and the chef of kings’) to the superstar chefs of today such as Ferran Adria, Joël Robuchon, Thomas Keller, Gordon Ramsay and Australia’s own Tetsuya Wakuda.
Waldorf Hysteria brings together stories that illustrate the theme, ‘A hotel is a funny place’. Eccentric guests, bad behaviour, outrageous requests, pampered pets, prying paparazzi, sex, scandal and celebrities—it’s all here.
Upcoming Titles
The Salt Book (to be published in March 2010) will be the essential guide to the use of salt in the modern kitchen. Today’s consumer is confronted with a dizzying array of salts; Himalayan pink salt, Murray River salt, Indian black salt and fleur de sel are just a fraction of those from which to choose. Each salt is subtly different, and each has its ideal application.
Designed primarily as a practical, how-to guide,
The Salt Book will provide recipes and techniques suitable for cooks of every level – from enthusiastic amateur to professional chef – enabling them to enhance their cooking by using the right amounts of the right salt in the right dish.
Great, Grand & Famous Champagne - Behind the Bubbles
The series will continue with
Great, Grand & Famous Champagne - Behind the Bubbles (working title) which will bring together the stories of the great champagne houses, the personalities that shaped the champagne industry and built its great brands, and the social history of champagne.
The book will trace the image of champagne, changes in public perception and consumption, and the artists, designers and entertainers who have been associated with the famous champagne brands (including the phenomenon of the celebrity spokesperson, as personified by Scarlett Johansson, the new face of Moët & Chandon). The book will be published in October 2010.
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Great, Grand & Famous Chefs and Their Signature Dishes
