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
A memoir of her multifarious travels, rich with culinary ideas - Russian railway pies, Sultanahmet in the snow, Polish cloudberries... Eden's latest book is imbued with her knowledge and lov... 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
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
Adria is perhaps a surprising person to take us back to Flintstone cookery; an interesting exploration of the McLuhanesque relationship between pot and food.
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 wolf of the title is the wolf at the door...how to keep things delicious in lean times. First published in 1942, this is another reissue of the incomparable MFK.
M.F.K. Fisher is, in our opinion, the greatest and most entertaining writer about food there has ever been - but we are far from alone in this. A wonderful reprint.
Culinary archaeology following the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, Sri Lanka, India, Iran and the Emirates. Transporting stuff.
This is likely to be the closest we all get to a steaming bouillabaisse with rouille for some months yet... Genoa, Marseille, Valencia, what siren calls!
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
Her first book in a decade sees the wonderful SG moving to southern Italy, using food as a route to understanding the culture, history and geography of the region.
Wildly delicious, deliciously straightforward - a celebration of good ingredients, sluiced with new olive oil and nipped with a pinch of salt...The beautiful farmhouse of Arniano - Amber's f... read more