A cookbook for novices that began life as a primer for Clarke's student son. Full of good things, easily achieved, that will cheer the hesitant and their comrades at the table. Omelette with... read more
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
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.
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...
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.
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
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
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
For a teetering moment we thought this might be about tea and tea alone - but no! There are also recipes for scones, Welsh cakes, tea truffles, Lapsang-smoked ribs, etc, washed down with Ear... read more