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
A re-issue of LB's famous and very funny memoir about working in a New York Hotel. He came to the US in 1914, aged sixteen, and worked at the 'Hotel Splendide' as he called it for the next t... read more
We feel that this might be one for our (now ex-)Minister for Brexit Opportunities. Down with wine, garlic, citrus, olive oil and capers and up with turnips and mead!