A caravan of vegetable dishes, mostly small and perfectly formed, from the head chef of the eponymous Bristol restaurant who won a Michelin star aged 21.
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.
A new and revised edition of this perennial wintry favourite: red chicory, pomegranates, duck, juniper, chestnuts, plums in vodka... Includes seven new recipes.
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