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.
Between the Alps, the Appenines and the Tyrrhenian Sea grow bitter oranges, basil, olives... The Genoese are likely to ignite if anyone disagrees that their cuisine is the best in Italy.
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
Norman of Polpo fame has moved south from Venice to Tuscany, where the food is said to be good but ugly - brutto ma buono. His book is named after his eponymous restaurant, which opened in L... read more
The first print run of The Irish Bakery is now sold out; however, we are still taking orders for the book's next print run in early February, 2024.
Sweet and savoury: recipes f... read more
The man behind Soho's Quo Vadis is Jeremy Lee and here is his long-awaited cookbook... filled with characteristic and contagious ebullience, heavenly writing, darts of wit and delicious reci... read more
The two Sams' previous books were outstanding: now comes a recipe collection for when there's not time to make their legendary fennel-seeded roast pork belly...
100 recipes, 100 photographs: more than a traditional cookbook, this celebrates Lee Miller's polymathic approach to life - surrealist, photographer, model, cook, war correspondent... The aut... 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
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