A weird banquet of culinary superstitions: throwing salt over your left shoulder after a spill, witches using eggshells as boats, the devil getting the blackberries, etc.
Ottolenghi's mashed potato: not just butter, milk and nutmeg, but leeks, garlick, cheese and thyme. Rich and delicious, with lots of good pasta, polenta, potatoes. Published in early Septemb... read more
A new edition of Henry's first book, published in 2002, six years before Ottolenghi's. It's still fantastically good, revelling in flavours from Sicily, the Carmargue, North Africa and the M... read more
Gloriously funny memoir by a Minnesotan food writer about moving to an unpretentious village in the Languedoc with his wife and two aghast children. Hoffman has previously won the James Bear... read more
Grigson's first book on Pugliese cooking after moving to the heel of Italy five years ago: generous and informal food from the coast to the hills around Basilicata and Calabria. Fish, meat, ... read more
A new edition of this splendid book, in a smaller format and illustrated with a few drawings rather than photographs. Roddy writes wonderfully about Testaccio (where she has lived for over a... read more
A memoir of her multifarious travels, rich with culinary ideas - Russian railway pies, Sultanahmet in the snow, Polish cloudberries... Eden's latest book is imbued with her knowledge and lov... read more
The Tyrrhenian Sea to be precise: AG drifts down the western coast of Tuscany, Lazio and Campania, and on past Naples and the Amalfi coast to northern Sicily, spilling capers, lemons, ricott... read more
Norman of Polpo fame has moved south from Venice to Tuscany, where the food is said to be good but ugly - brutto ma buono. His book is named after his eponymous restaurant, which opened in L... read more
From the publishers of Luncheon magazine, a chic collection of stories, reminiscences and recipes grounded in HC's childhood in Ireland and his time in the Basque country and France, with Pe... read more
120 recipes by an old hand. This includes a recipe for croque monsieur - a sandwich that causes joy ever since an amiable Viennese lady of our acquaintance once confused it with a famous cru... read more
Country houses were repositories of the finest food in the land, but their tables fell into decline around WW1. Chapters examine all parts of food production (including the game, fish, cerea... read more
The first print run of The Irish Bakery is now sold out; however, we are still taking orders for the book's next print run in early February, 2024.
Sweet and savoury: recipes f... read more
Snippets from the writings of Laurie Colvin, Salman Rushdie, Rachel Roddy, Jack Underwood, Nigella Lawson and many others. At over 700 pages, this should keep gastrognomes quiet for while.
To celebrate the 25th birthday of this eccentric institution: a second volume of interviews drawn from the FT's archives of the last five years. What's on the menu is always just as enthrall... read more
A new and revised edition of this perennial wintry favourite: red chicory, pomegranates, duck, juniper, chestnuts, plums in vodka... Includes seven new recipes.