Her first book in a decade sees the wonderful SG moving to southern Italy, using food as a route to understanding the culture, history and geography of the region.
Grigson's first book on Pugliese cooking after moving to the heel of Italy five years ago: generous and informal food from the coast to the hills around Basilicata and Calabria. Fish, meat, ... read more
Wildly delicious, deliciously straightforward - a celebration of good ingredients, sluiced with new olive oil and nipped with a pinch of salt...The beautiful farmhouse of Arniano - Amber's f... read more
The Tyrrhenian Sea to be precise: AG drifts down the western coast of Tuscany, Lazio and Campania, and on past Naples and the Amalfi coast to northern Sicily, spilling capers, lemons, ricott... read more
Cauliflower in almond and saffron masala, paneer and apricot koftas; small plates, large plates, breads, relishes...The first of a a new series from Bloomsbury, catching the wave of vegetari... read more
By an excellent and knowledgeable cook. Reminds us of a favourite customer who not infrequently scuds by to deposit incomparable baklava - fresh, not too sweet, fragrant, and by the kilo...
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