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
Adria is perhaps a surprising person to take us back to Flintstone cookery; an interesting exploration of the McLuhanesque relationship between pot and food.
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 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.
Foraged cocktails - rummage in the back of your cupboard, select a suitably dusty bottle, add dandelions - beautifully shredded of course - a nip of horseradish and garnish with some zesty l... read more
Around the world in the company of a woman who sees feasts where others might see weeds or indiscriminate greenery. Identifications, recipes and lovely botanical illustrations. Meadowsweet b... read more
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
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
This is likely to be the closest we all get to a steaming bouillabaisse with rouille for some months yet... Genoa, Marseille, Valencia, what siren calls!
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
This is worth including here just for its title, let alone what follows. Sandoe's is full of the tart, tender and unruly - books and, happily, staff too. Twenty-six essays on different frui... 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
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.