Ecstatic ice creams, sorbets and granitas by the ice cream whizzard of South London. More ideas than Professor Branestorm and some as madly dotty. Pea pod ice cream? Fresh scents and flavour... read more
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
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
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
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
Under Sodha's spell, the kitchen becomes a site of pan-Asian alchemical marvels. 120 recipes suitable for vegetarians and vegetable-lovers alike who want to spin noodles into gold.
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!
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.
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.