This is very funny and very sharp - bold economic ideas dished up with anchovies on toast, etc. By the author of the best-selling 23 Things They Don't Tell You About Capitalism
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
Ruthlessly funny memoir of working front of house: the great deception of ease, of luxe, calme et volupte , of lamplight and conversation, while, behind the swing doors, rages a very differe... read more
Nancy L was Nancy A's niece: this book brings together their recipes from their Virginian home Mirador, also Cliveden - a mix of English, French and Southern dishes to tempt, repeatedly.
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...
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
From bronze-age chopsticks, grain stews, the dawn of the dumpling in the C4th, and the astonishing super-abundance of rice feeding a vast population, to modern fast food in the Chinese diasp... read more
From the publishers of Luncheon magazine, a chic collection of stories, reminiscences and recipes grounded in HC's childhood in Ireland and his time in the Basque country and France, with Pe... read more
The author lives in Tuscany and has been writing about Italian regional food for many years - and she is a purist, who doesn't believe in adding ricotta to every kind of ravioli, and underst... read more
Diacono is a serious gardener and nurseryman as well as a cook, so this has tips on propagation and storage as well as culinary uses. A really useful book for those who want fresh zingy flav... read more
Mark Diacono at Otter Farm has been growing and writing about food for years - each book is an unmitigated boon for the epicurean home cook. After Herb and Sour he's turned to spices - their... read more