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.
Madison quietly set about creating a revolution in vegetarian cooking at Greens restaurant in San Francisco; she'd also done time at Chez Panisse. First published in 1987, this excellent boo... read more
Mark Diacono at Otter Farm has been growing and writing about food for years - each book is an unmitigated boon for the epicurean home cook. After Herb and Sour he's turned to spices - their... read more
Jansson's temptation on a winter day, skate with samphire and gooseberries on a summer's one... A few well-considered, simple but richly pleasing recipes for each season. Brown butter, gremo... read more
Globalisation in food production has led to monocultures and a huge loss of biodiversity around the world. Saladino's polemic about endangered foods and food culture - and the pushback by pi... read more
Stolid? Pallid? Pasty? Rubicund? Mottled? Wattled? A hardback re-issue of this classic history of food production and cooking from the medieval period to WW2. First published in 1954 and nev... read more
What to do when you find yourself staring in bafflement at the inside of your kitchen cupboards... Help is at hand from the sainted Yotam and his team.
Patrick Leigh Fermor held that baroque architecture in Italy could never have existed without pasta in all its multitudinous and beguiling forms... Drawing on a decade and a half of living i... 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