An excellent anthology by a baker's dozen of contemporary writers, including Juliet Annan, Daisy Johnson, Laura Freeman as well as established food writers.
Natural selection and the table, served as a meal of several courses... beginning with oysters. Who knew of the role of mussels in the exodus of our ancestors from Africa? A fascinating and ... read more
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
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
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.
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.
Ecstatic ice creams, sorbets and granitas by the ice cream whizzard of South London. More ideas than Professor Branestorm and some as madly dotty. Pea pod ice cream? Fresh scents and flavour... 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
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
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.