From bronze-age chopsticks, grain stews, the dawn of the dumpling in the C4th, and the astonishing super-abundance of rice feeding a vast population, to modern fast food in the Chinese diasp... read more
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
The two Sams' previous books were outstanding: now comes a recipe collection for when there's not time to make their legendary fennel-seeded roast pork belly...
Nancy L was Nancy A's niece: this book brings together their recipes from their Virginian home Mirador, also Cliveden - a mix of English, French and Southern dishes to tempt, repeatedly.
Ruthlessly funny memoir of working front of house: the great deception of ease, of luxe, calme et volupte , of lamplight and conversation, while, behind the swing doors, rages a very differe... read more
I had my first French meal and never got over it: a collection of Child's amiable witticisms and observations. "In department stores, so much kitchen equipment is bought indiscriminately by... read more
This is very funny and very sharp - bold economic ideas dished up with anchovies on toast, etc. By the author of the best-selling 23 Things They Don't Tell You About Capitalism
A funny, self-deprecating memoir of living in Lyon (the lodestar of budding cooks), learning the ropes chez la Mere Brazier and the Institut Bocuse. The title does not refer (as far as we kn... read more
If Mrs T is what she eats, who is Mrs T? A long journey to understand how food is connected to place and national identity, how tradition and innovation create culture. Warm, knowledgeable a... read more
Country houses were repositories of the finest food in the land, but their tables fell into decline around WW1. Chapters examine all parts of food production (including the game, fish, cerea... read more
For a teetering moment we thought this might be about tea and tea alone - but no! There are also recipes for scones, Welsh cakes, tea truffles, Lapsang-smoked ribs, etc, washed down with Ear... read more
100 recipes, 100 photographs: more than a traditional cookbook, this celebrates Lee Miller's polymathic approach to life - surrealist, photographer, model, cook, war correspondent... The aut... read more
What poor RB got up to in lockdown, deprived of guests and colleagues at his beloved Le Manoir, and separated from his family: simple, cheering food that owes much to what he learned from hi... read more
A re-issue of LB's famous and very funny memoir about working in a New York Hotel. He came to the US in 1914, aged sixteen, and worked at the 'Hotel Splendide' as he called it for the next t... read more
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