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.