The author of 'On Food and Cooking' has spent a decade thinking about the science behind smells. The result is a work of great scientific and historical scholarship, as well as being essent... read more
ROC founded the Ballymaloe Cookery School with his sister, Darina Allen, and taught there for many years. This is a fine book of excellent recipes, illustrated with his own delightful drawin... read more
What to do with all that extra starter? The queen of sourdough baking extends her realm - brioche, millefeuille, morello cherry shortbread... Her first book, The Sourdough School (£25), has... read more
The Provencal almond paste ovals that defy description and lead otherwise sensible bankers and historians to barter their wives and children. Here we have their history and - oh - joy - how ... read more
A new vegetarian contribution from the gastronomic powerhouse. Perfect for those who would sell their well-fed souls for an aubergine dumpling parmigiana.