There’s a whole world of pizza out there just waiting to be explored, but how do you know where to go? Daniel Young, author of the bestseller Where Chefs Eat, has put together a comprehensive guide aptly names Where To Eat Pizza which contains restaurants, locations, insider tips from over 1000 food experts and aficionados around the world.
There’s quotes from chefs, critics, and industry experts where you’ll learn all about the secrets to a perfect slice. Ingredients, sauces, the perfect crust. There’s city maps, reviews, and honest comments to keep you in the know on over 1700 pizzerias, parlours and joints worldwide. Pizza anyone?
In his youth, Paul Smith had dreams of becoming a professional cyclist, but after a crash forced him to put those dreams on hold he became a world-famous Fashion Designer instead. His love of the sport never subsided and kept a close eye on road racing since the 1970s. It’s this love that makes Paul Smith’s Cycling Scrapbook a beautiful book illustrating the sport in all its glory. Over 400 images and illustrations printed on 256 pages, you’ll be taken on a journey that not only connects Paul Smith’s love of cycling and design mixed with charming and personal stories, but also gives you an insight into how this passion have influences one of the world’s most successful designers.
They can detect electrical currents, some are covered in tassels, some can even walk out of the water. Yeah, as if Sharks in the water weren’t scary enough. Smart About Sharks is a fascinating book all about Sharks. Let’s forget that it’s a kid’s book for a moment because Sharks are awesome and it’d look amazing on a bookshelf or coffee table. From the deadly to the misunderstood, Owen Davey’s detailed illustrations help educate all age groups about the intricacies of these beautiful sea beasts.
Every kitchen has one, every cook needs one. Knife: The Cult, Craft and Culture of the Cook’s Knife is an essential, informative, and great looking book all about the history, form, and creation of knives. If this humble culinary tool fascinates you as much as it should, you’ll love everything about this book from it’s alluring illustrations to it’s lustful photography. Interviewing knife-makers, chefs, and collectors, Tim Hayward explores how the relationship between the chef and blade has evolved the knife as well as the ways we prepare food. Knife is essentially a reference book with descriptions and photographs of over 40 types of knife, including Damascus blades, Chinese cleavers, and sushi knives. If this all sounds great but you don’t even know how to properly hold a knife, read this book and you’ll be an expert on knife-wielding grips and techniques.
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