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!
The Provencal almond paste ovals that defy description and lead otherwise sensible bankers and historians to barter their wives and children. Here we have their history and - oh - joy - how ... 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
A book by the founder of an international chain of restaurants that began in Sydney twenty years ago. Renowned for their fusion cooking, one landed in Pavilion Road a few years ago, and som... read more
The author lives in Tuscany and has been writing about Italian regional food for many years - and she is a purist, who doesn't believe in adding ricotta to every kind of ravioli, and underst... read more
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
CE is a lively companion, adventurous and hungry, as she takes us from the Caspian Sea to the Fergana Valley in eastern Uzbekistan. This is not a traditional cookbook and the recipes play se... read more
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.