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
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.
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.
A new and revised edition of this perennial wintry favourite: red chicory, pomegranates, duck, juniper, chestnuts, plums in vodka... Includes seven new recipes.
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
Snippets from the writings of Laurie Colvin, Salman Rushdie, Rachel Roddy, Jack Underwood, Nigella Lawson and many others. At over 700 pages, this should keep gastrognomes quiet for while.