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
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
We feel that this might be one for our (now ex-)Minister for Brexit Opportunities. Down with wine, garlic, citrus, olive oil and capers and up with turnips and mead!
This is very funny and very sharp - bold economic ideas dished up with anchovies on toast, etc. By the author of the best-selling 23 Things They Don't Tell You About Capitalism
M.F.K. Fisher is, in our opinion, the greatest and most entertaining writer about food there has ever been - but we are far from alone in this. A wonderful reprint.
Cooking as an act of love, in a hundred recipes: for self, family and friends, as well as for driving love objects wild. Like Norman Douglas in his aphrodisiac Venus in the Kitchen, McAlpine... read more
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
No complicated gadgets or tricks are necessary to make good, nutritious fresh food, so take your vorpal box grater in hand! Bee Wilson is a patient and wise guide.
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.