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
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
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 likely to be the closest we all get to a steaming bouillabaisse with rouille for some months yet... Genoa, Marseille, Valencia, what siren calls!
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.
The beautiful open landscape of the Gironde estuary and two vineyards - Château Rauzan-Ségla (Margaux) and Chateau Canon (St Emilion) - are the subject of this lavish book. Patrick Messina... read more
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
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
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 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
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
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 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
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