First published in 1930, this is a compendium of old recipes from the American South, rather than Bloomsbury. Fascinating even if some of the ingredients will be hard to come by, at least in... read more
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
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.
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...
Especially from the mountainous region of Northern Macedonia. Nitsou is Macedonian-Canadian, and grew up cooking with three generations of her family before Cordon Bleu training etc.
Over half a century of experience has gone into this new book from one of our greatest living food writers, cultural anthropologist and national treasure, who returns here to her chief love ... read more
A cookbook for novices that began life as a primer for Clarke's student son. Full of good things, easily achieved, that will cheer the hesitant and their comrades at the table. Omelette with... read more
Genial mix of aesthetics, lit crit, philosophy, art and history. Rabelais, Vermeer, ancient Rome and a classical Greek text in 16 vols about a single meal. The latter would have given Proust... read more