I had my first French meal and never got over it: a collection of Child's amiable witticisms and observations. "In department stores, so much kitchen equipment is bought indiscriminately by... read more
Natural selection and the table, served as a meal of several courses... beginning with oysters. Who knew of the role of mussels in the exodus of our ancestors from Africa? A fascinating and ... read more
The author of 'On Food and Cooking' has spent a decade thinking about the science behind smells. The result is a work of great scientific and historical scholarship, as well as being essent... read more
Vegetarian recipes from the cold north: Hahnemann is at the forefront of Danish cooking, with her eponymous company making about 3000 lunches a day in Copenhagen, sustainably. Somehow, in th... read more
A book by the founder of an international chain of restaurants that began in Sydney twenty years ago. Renowned for their fusion cooking, one landed in Pavilion Road a few years ago, and som... 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.
ROC founded the Ballymaloe Cookery School with his sister, Darina Allen, and taught there for many years. This is a fine book of excellent recipes, illustrated with his own delightful drawin... 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