"Ballymaloe!" - thus would Lewis Carroll have chortled in his joy had he ever had the pleasure of sitting down to a soup of the evening with Rachel Allen, scattered with beautiful za'atar cr... read more
An excellent anthology by a baker's dozen of contemporary writers, including Juliet Annan, Daisy Johnson, Laura Freeman as well as established food writers.
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
Genial mix of aesthetics, lit crit, philosophy, art and history. Rabelais, Vermeer, ancient Rome and a classical Greek text in 16 vols about a single meal. The latter would have given Proust... read more
A re-issue of LB's famous and very funny memoir about working in a New York Hotel. He came to the US in 1914, aged sixteen, and worked at the 'Hotel Splendide' as he called it for the next t... read more
What poor RB got up to in lockdown, deprived of guests and colleagues at his beloved Le Manoir, and separated from his family: simple, cheering food that owes much to what he learned from hi... read more
100 recipes, 100 photographs: more than a traditional cookbook, this celebrates Lee Miller's polymathic approach to life - surrealist, photographer, model, cook, war correspondent... The aut... read more
For a teetering moment we thought this might be about tea and tea alone - but no! There are also recipes for scones, Welsh cakes, tea truffles, Lapsang-smoked ribs, etc, washed down with Ear... 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
If Mrs T is what she eats, who is Mrs T? A long journey to understand how food is connected to place and national identity, how tradition and innovation create culture. Warm, knowledgeable a... read more
A funny, self-deprecating memoir of living in Lyon (the lodestar of budding cooks), learning the ropes chez la Mere Brazier and the Institut Bocuse. The title does not refer (as far as we kn... read more