More Nordic extravagance, a worthy successor to Faviken (anybody remember the recipe for vinegar flavoured in a burnt spruce log?). This time you need to have a huge fire pit and a lot of bi... read more
CE is a lively companion, adventurous and hungry, as she takes us from the Caspian Sea to the Fergana Valley in eastern Uzbekistan. This is not a traditional cookbook and the recipes play se... read more
Natural selection and the table, served as a meal of several courses... beginning with oysters. Who knew of the role of mussels in the exodus of our ancestors from Africa? A fascinating and ... read more
An excellent anthology by a baker's dozen of contemporary writers, including Juliet Annan, Daisy Johnson, Laura Freeman as well as established food writers.