To celebrate the 25th birthday of this eccentric institution: a second volume of interviews drawn from the FT's archives of the last five years. What's on the menu is always just as enthrall... read more
A new and revised edition of this perennial wintry favourite: red chicory, pomegranates, duck, juniper, chestnuts, plums in vodka... Includes seven new recipes.
Ortolans ahoy! A new edition of AJL's memoir of year spent feasting in Paris in the 1920s. His grande bouffe was determined and purposeful; the quantities of dishes eaten at a sitting bring ... read more
If Mrs T is what she eats, who is Mrs T? A long journey to understand how food is connected to place and national identity, how tradition and innovation create culture. Warm, knowledgeable a... read more
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.
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.
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