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.
Adria is perhaps a surprising person to take us back to Flintstone cookery; an interesting exploration of the McLuhanesque relationship between pot and food.
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
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
Natural selection and the table, served as a meal of several courses... beginning with oysters. Who knew of the role of mussels in the exodus of our ancestors from Africa? A fascinating and ... read more
The wolf of the title is the wolf at the door...how to keep things delicious in lean times. First published in 1942, this is another reissue of the incomparable MFK.
The Beppina of the title was the author of a bundle of hand-written recipes found in an old Italian cookery: "a microcosm of the culinary taste of the Aretine upper middle-class during the B... read more