Between the Alps, the Appenines and the Tyrrhenian Sea grow bitter oranges, basil, olives... The Genoese are likely to ignite if anyone disagrees that their cuisine is the best in Italy.
Genial mix of aesthetics, lit crit, philosophy, art and history. Rabelais, Vermeer, ancient Rome and a classical Greek text in 16 vols about a single meal. The latter would have given Proust... read more
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.
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...