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
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
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
Between the Alps, the Appenines and the Tyrrhenian Sea grow bitter oranges, basil, olives... The Genoese are likely to ignite if anyone disagrees that their cuisine is the best in Italy.
Pleasing recipes arranged seasonally, with half a dozen principal ingredients each quarter. This book has evolved out of Vaughan's monthly columns for House & Garden magazine.
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
More Nordic extravagance, a worthy successor to Faviken (anybody remember the recipe for vinegar flavoured in a burnt spruce log?). This time you need to have a huge fire pit and a lot of bi... read more