The author of 'On Food and Cooking' has spent a decade thinking about the science behind smells. The result is a work of great scientific and historical scholarship, as well as being essent... 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.
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
A funny, self-deprecating memoir of living in Lyon (the lodestar of budding cooks), learning the ropes chez la Mere Brazier and the Institut Bocuse. The title does not refer (as far as we kn... read more
A new vegetarian contribution from the gastronomic powerhouse. Perfect for those who would sell their well-fed souls for an aubergine dumpling parmigiana.
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
The Provencal almond paste ovals that defy description and lead otherwise sensible bankers and historians to barter their wives and children. Here we have their history and - oh - joy - how ... 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
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.
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.
Quick and easy, bang it into the oven... Iyer is beloved by younger, less confident cooks, and does what she does very well. This is her third roasting tin installment.
Cauliflower in almond and saffron masala, paneer and apricot koftas; small plates, large plates, breads, relishes...The first of a a new series from Bloomsbury, catching the wave of vegetari... read more
The Beppina of the title was the author of a bundle of hand-written recipes found in an old Italian cookery: "a microcosm of the culinary taste of the Aretine upper middle-class during the B... read more