A new edition of Henry's first book, published in 2002, six years before Ottolenghi's. It's still fantastically good, revelling in flavours from Sicily, the Carmargue, North Africa and the M... read more
Cooking as an act of love, in a hundred recipes: for self, family and friends, as well as for driving love objects wild. Like Norman Douglas in his aphrodisiac Venus in the Kitchen, McAlpine... read more
Culinary archaeology following the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, Sri Lanka, India, Iran and the Emirates. Transporting stuff.
Diacono is a serious gardener and nurseryman as well as a cook, so this has tips on propagation and storage as well as culinary uses. A really useful book for those who want fresh zingy flav... read more
Dill, pomegranates, zaatar, oregano, lemon...dishes from Greece, Cyprus and Turkey, gathered on Khan's extensive travels, that show how tastes, ingredients and recipes recognise no borders. ... read more