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.
For those who would sell their soul for an éclair. Mille-feuilles for autumn, croissants for Sunday mornings, crêpes for tea, cakes and puddings so sublime your hips will forgive you.
By an excellent and knowledgeable cook. Reminds us of a favourite customer who not infrequently scuds by to deposit incomparable baklava - fresh, not too sweet, fragrant, and by the kilo...
Stolid? Pallid? Pasty? Rubicund? Mottled? Wattled? A hardback re-issue of this classic history of food production and cooking from the medieval period to WW2. First published in 1954 and nev... read more
The grandmother in question was Vietnamese, and exiled in the Vietnam war. A good-looking book on this healthy and nourishing cuisine. Has Ducasse's imprimatur so should be excellent.
What to do when you find yourself staring in bafflement at the inside of your kitchen cupboards... Help is at hand from the sainted Yotam and his team.
Over half a century of experience has gone into this new book from one of our greatest living food writers, cultural anthropologist and national treasure, who returns here to her chief love ... read more
Globalisation in food production has led to monocultures and a huge loss of biodiversity around the world. Saladino's polemic about endangered foods and food culture - and the pushback by pi... read more
Charming picture book about gardens around the world, growing fruit and vegetables and recipes for youngsters, by the same author/illustrator who did Lunch at 10 Pomegranate Street. Ages 5-... read more
Patrick Leigh Fermor held that baroque architecture in Italy could never have existed without pasta in all its multitudinous and beguiling forms... Drawing on a decade and a half of living i... 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.
First published in 1930, this is a compendium of old recipes from the American South, rather than Bloomsbury. Fascinating even if some of the ingredients will be hard to come by, at least in... read more
Especially from the mountainous region of Northern Macedonia. Nitsou is Macedonian-Canadian, and grew up cooking with three generations of her family before Cordon Bleu training etc.