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Decameron
"The Decameron" (subtitle: "Prencipe Galeotto") is a collection of 100 novellas by Italian author Giovanni Boccaccio, probably begun in 1350 and finished in 1353. It is a medieval allegorical work best known for its bawdy tales of love, appearing in all its possibilities from the erotic to the tragic. S...
The Master And Margarita
'Manuscripts don't burn'In Soviet Moscow, God is dead, but the devil - to say nothing of his retinue of demons, from a loudmouthed, gun-toting tomcat, to the fanged fallen angel Koroviev - is very much alive. As death and destruction spread through the city like wildfire, condemning Moscow's cultural el...
A History of the World in 100 Objects
Neil MacGregor's A History of the World in 100 Objects takes a bold, original approach to human history, exploring past civilizations through the objects that defined them. Encompassing a grand sweep of human history, A History of the World in 100 Objects begins with one of the earliest surviving object...
Macbeth
THE NO.1 SUNDAY TIMES BESTSELLER 40 MILLION BOOKS SOLD WORLDWIDE He's the best cop they've got. When a drug bust turns into a bloodbath it's up to Inspector Macbeth and his team to clean up the mess. He's also an ex-drug addict with a troubled past. He's rewarded for his success. Power. Money. Respect. ...
Jamie's Friday Night Feast Cookbook
Discover super-indulgent, show-stopping food for the weekend with Jamie Oliver, featuring the very best recipes from the hugely popular Channel 4 TV series Friday Night Feast. With behind the scenes action shots of the famous café on South End pier, Jamie is beside the seaside, cooking and eating fanta...
An A-Z of Pasta
A wide-ranging, inspiring and generous guide to pasta, by the award-winning food writer and Guardian columnist Rachel Roddy This is a story of pasta. In it, Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, eas...
The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
A result of 16 years of research, The Book of Jewish Food was originally published in 1997 when Jewish cuisine was overlooked by the food industry and enjoyed instead behind closed doors around the world. In this revolutionary book, Roden shone a light on the diverse flavours and cultural origins of tho...
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