The Tyrrhenian Sea to be precise: AG drifts down the western coast of Tuscany, Lazio and Campania, and on past Naples and the Amalfi coast to northern Sicily, spilling capers, lemons, ricott... read more
Cauliflower in almond and saffron masala, paneer and apricot koftas; small plates, large plates, breads, relishes...The first of a a new series from Bloomsbury, catching the wave of vegetari... read more
By an excellent and knowledgeable cook. Reminds us of a favourite customer who not infrequently scuds by to deposit incomparable baklava - fresh, not too sweet, fragrant, and by the kilo...
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
Stolid? Pallid? Pasty? Rubicund? Mottled? Wattled? A hardback re-issue of this classic history of food production and cooking from the medieval period to WW2. First published in 1954 and nev... read more
The grandmother in question was Vietnamese, and exiled in the Vietnam war. A good-looking book on this healthy and nourishing cuisine. Has Ducasse's imprimatur so should be excellent.
A new and revised edition of this perennial wintry favourite: red chicory, pomegranates, duck, juniper, chestnuts, plums in vodka... Includes seven new recipes.
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.
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.