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
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
What to do with all that extra starter? The queen of sourdough baking extends her realm - brioche, millefeuille, morello cherry shortbread... Her first book, The Sourdough School (£25), has... read more
ROC founded the Ballymaloe Cookery School with his sister, Darina Allen, and taught there for many years. This is a fine book of excellent recipes, illustrated with his own delightful drawin... read more