A 'summer kitchen' is a cooking space in the vegetable garden, typically Ukrainian. Fresh ingredients, lots of pickling, and beautifully told. Another gem from OH.
A caravan of vegetable dishes, mostly small and perfectly formed, from the head chef of the eponymous Bristol restaurant who won a Michelin star aged 21.
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
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.
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
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
Jansson's temptation on a winter day, skate with samphire and gooseberries on a summer's one... A few well-considered, simple but richly pleasing recipes for each season. Brown butter, gremo... 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
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
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.
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
What poor RB got up to in lockdown, deprived of guests and colleagues at his beloved Le Manoir, and separated from his family: simple, cheering food that owes much to what he learned from hi... read more
From bronze-age chopsticks, grain stews, the dawn of the dumpling in the C4th, and the astonishing super-abundance of rice feeding a vast population, to modern fast food in the Chinese diasp... read more
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
What to do with all that extra starter? The queen of sourdough baking extends her realm - brioche, millefeuille, morello cherry shortbread... Her first book, The Sourdough School (£25), has... read more
ROC founded the Ballymaloe Cookery School with his sister, Darina Allen, and taught there for many years. This is a fine book of excellent recipes, illustrated with his own delightful drawin... read more