The featured volume
Echo & Amber
A Life Told Through Fire, Food & Memory
A culinary life told through meaningful dishes, family memories and the kitchens that shaped my cooking.
Discover this bookThe DUKAI culinary collection
A life in food.A world of flavour.
Twenty culinary volumes. Each one a different story, told through fire, freshness, craft and appetite.
A collection in the making, drawn from a lifetime at the table. Come closer. There is more to every dish.
20 volumesFood, craft & storiesManuscripts in preparation
Chapter 01 · Smoke, memory and the table
Where flavour begins
In fire, in memory, in the hands.
The instinct of the cook. Flame, patience, craft and the intimate pleasure of sharing a table.
02 · DUKAI
The Anatomy of Fire
Meat, Flame & the Art of Cooking
From butchery to the perfect cook: cuts, heat, technique, sauces and the respect great meat deserves.
Discover this volume12 · DUKAI
Before the Flame
A Chef's Essential Handbook
The working chef's guide to a demanding profession: knife skills, classical preparations, food safety, menu costing, service discipline, interviews and a life beyond the television glamour.
Discover this volume20 · DUKAI
One Pot Wonder
The Art of Cooking Everything Together
A forthcoming DUKAI volume exploring one-pot cooking, braises, seafood, vegetables and refined presentations. Editorial development in progress.
Discover this volume09 · DUKAI
At My Table
The Art of Private Dining
Menus, planning, timing and recipes for intimate dinners, family occasions and elegant celebrations.
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These volumes are in development. The covers invite you into the collection while the full manuscripts are prepared.
Chapter 02 · The living pantry
From garden to sea
Bright. Briny. Beautifully alive.
A world of fresh leaves, coastal flavours, carefully made preserves and the quiet transformation of ingredients.
The featured volume
Salt & Silence
The Sea on a Plate
Fish and seafood from humble catches to extraordinary plates, with Mediterranean influence and modern techniques.
Discover this book06 · DUKAI
Rooted
The Beauty of Eating Well
Vegetables, vibrant salads, grains, legumes and plant-led cooking that celebrates flavour and seasonality.
Discover this volume11 · DUKAI
The Living Pantry
Pickles, Fermentation & the Art of Living Flavour
A living kitchen journal of crisp pickles, carefully studied ferments, preserved citrus, pantry discoveries and DUKAI signature creations. Forthcoming.
Discover this volume16 · DUKAI
The Deep Bowl
The Extraordinary World of Soup
Clear broths, velvety purées, traditional soups, coastal bisques, cold bowls and refined presentation - including Hungarian mushroom soup.
Discover this volume13 · DUKAI
Milk & Time
The Art of Cheesemaking
From the first delicate curd to a cheese shaped by seasons and patience: fresh ricotta, mozzarella, burrata, cultured and brined traditions, ageing and the extraordinary dishes that begin with milk.
Discover this volume
These volumes are in development. The covers invite you into the collection while the full manuscripts are prepared.
Chapter 03 · A love letter to craft
The Italian soul
Flour on the hands. Time on the table.
From handmade pasta and beautiful pizza to the sauces and foundations that make cooking unforgettable.
The featured volume
Crust & Character
The Complete Art of Pizza
Pizza dough science, fermentation, heat, regional approaches and original variations. An illustrated specialist volume is in development.
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07 · DUKAI
Flour & Soul
Pasta, Bread & the Italian Table
Fresh pasta, filled pasta, bread, pizza and fermentation, inspired by the Italian table.
Discover this volume15 · DUKAI
Pasta in Motion
Flour, Water, Eggs & Imagination
Eighty fresh, dried, filled, baked and creative pasta preparations, with shaping methods, sauces, troubleshooting and service guidance.
Discover this volume08 · DUKAI
The Invisible Chef
Stocks, Sauces & the Foundations of Great Cooking
The essential building blocks behind exceptional food, from stocks and roux to reductions, emulsions and purées.
Discover this volume17 · DUKAI
A Matter of Sauce
Sauces, Dips & the Flavours That Complete a Dish
A companion to The Invisible Chef, exploring mother sauces, reductions, emulsions, Italian sauces, herb oils, gels, dips and sweet finishes.
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These volumes are in development. The covers invite you into the collection while the full manuscripts are prepared.
Chapter 04 · The art of the finishing touch
Moments worth savouring
A little wonder at the end.
Desserts that surprise, frozen delicacies, the perfect canapé, cocktails and the comforts we return to.
The featured volume
The Sweetest Hour
A Study in Sugar, Texture & Temptation
Classic desserts and contemporary creations: pastry, chocolate, ice creams, sorbets and plated finishes.
Discover this book19 · DUKAI
The Frozen Hour
Gelato, Sorbet & the Art of Frozen Desserts
An upcoming DUKAI culinary volume on gelato, sorbet, granita and semifreddo. Editorial development in progress.
Discover this volume18 · DUKAI
One Perfect Bite
The Art of Canapés
Eighty savoury and sweet canapés, crisp foundations, fillings, garnish systems, batch planning and elegant service.
Discover this volume04 · DUKAI
Cooktales
Cocktails, Canapés & Conversations
Cocktails and perfectly matched small bites for evenings, celebrations and the stories shared around them.
Discover this volume10 · DUKAI
The Comfort Within
Soups, Slow Cooking & Food for the Soul
Timeless soups, braises and comforting dishes, including Hungarian mushroom soup, for nourishment and joy.
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These volumes are in development. The covers invite you into the collection while the full manuscripts are prepared.
DUKAI · A collection in the making
Beautiful food deserves beautiful stories.
The recipes, teaching photographs and complete volumes are still being developed. Each edition will be released when the craft and content meet the standard it deserves.
Explore the published Recipe Book