Bitarome Pistachio Extract 30ml cold extraction enabled Emile Henry's petite pie dish

Emile Henry's petite pie dish is shaped from Burgundian clay

The Deerholme Foraging Cookbook is richly enhanced by the author’s photography of wild foods and dishes

Chocolate 1883 syrup is made from carefully selected ingredients including natural cane sugar

Stuffed Pickled Cherry Peppers

A standout for pastry chefs

Bitarome Pistachio Extract 30ml cold extraction enabled Emile Henry's petite pie dishJust a few drops in cooking or baking will give a nutty natural pistachio flavour and aroma without any sweetness. A little Pistachio Extract goes a long way in this high quality flavouring. Create new combinations by adding other extracts like chocolate or coconut. Use it to flavour pound cake, in filling for baklava, in Middle Eastern cookies and biscotti. It's perfect in a salted nut brittle, in cream fillings for chocolates, and to make an intense