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
A new edition of this splendid book, in a smaller format and illustrated with a few drawings rather than photographs. Roddy writes wonderfully about Testaccio (where she has lived for over a... 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
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
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