Patrick Leigh Fermor held that baroque architecture in Italy could never have existed without pasta in all its multitudinous and beguiling forms... Drawing on a decade and a half of living i... read more
Her first book in a decade sees the wonderful SG moving to southern Italy, using food as a route to understanding the culture, history and geography of the region.
First published in 1930, this is a compendium of old recipes from the American South, rather than Bloomsbury. Fascinating even if some of the ingredients will be hard to come by, at least in... 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.
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
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!