The grandmother in question was Vietnamese, and exiled in the Vietnam war. A good-looking book on this healthy and nourishing cuisine. Has Ducasse's imprimatur so should be excellent.
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
Vegetarian recipes from the cold north: Hahnemann is at the forefront of Danish cooking, with her eponymous company making about 3000 lunches a day in Copenhagen, sustainably. Somehow, in th... read more
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...
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
Wildly delicious, deliciously straightforward - a celebration of good ingredients, sluiced with new olive oil and nipped with a pinch of salt...The beautiful farmhouse of Arniano - Amber's f... read more
The Tyrrhenian Sea to be precise: AG drifts down the western coast of Tuscany, Lazio and Campania, and on past Naples and the Amalfi coast to northern Sicily, spilling capers, lemons, ricott... read more
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.
Grigson's first book on Pugliese cooking after moving to the heel of Italy five years ago: generous and informal food from the coast to the hills around Basilicata and Calabria. Fish, meat, ... 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
A weird banquet of culinary superstitions: throwing salt over your left shoulder after a spill, witches using eggshells as boats, the devil getting the blackberries, etc.
This is likely to be the closest we all get to a steaming bouillabaisse with rouille for some months yet... Genoa, Marseille, Valencia, what siren calls!
Culinary archaeology following the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, Sri Lanka, India, Iran and the Emirates. Transporting stuff.
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.
M.F.K. Fisher is, in our opinion, the greatest and most entertaining writer about food there has ever been - but we are far from alone in this. A wonderful reprint.