Kabi: An eclectic restaurant in Tokyo Kabi: An eclectic restaurant in Tokyo

Recent Posts

Picayune Creole Cook Book

The Picayune Creole Cook Book – A Seminal Work from 1900

Creole Cook Book – Background We seem to get particularly attached to cookbooks that have been compiled to chronicle and preserve the food culture of a region or country. This is why we believe that David Thompson’s Thai Food is such an important publication. Thai society has always relied on […]

Fergus Henderson Nose to Tail Eating

The Whole Beast: Nose to Tail Eating by Fergus Henderson

Fergus Henderson – Introduction Nose to Tail Eating by Fergus Henderson is a small, elegant book packed full of great recipes that can be attempted in the home kitchen. While some are for the more adventurous, most are quite straightforward, yet delicious. Many years ago we made a special detour […]

Sri Owen Indonesian Regional Cooking

Sri Owen’s detailed book – Indonesian Regional Cooking

Sri Owen – Introduction Sri Owen’s Indonesian Regional Cooking is widely regarded as a classic book on regional Indonesian food. The author of highly-regarded The Rice Book, she is also an expert on regional Indonesian cooking – which is no easy task considering the myriad influences from both nearby Malaysia […]

Chinese Gastronomy

Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin

Chinese Gastronomy – Introduction Our lives are not in the lap of the gods, but in the lap of our cooks. Lin Yutang This quote from the famous Chinese author is apt, as it is his wife and daughter who are the authors of Chinese Gastronomy. In fact Lin Yutang […]

Rosemary Brissenden South East Asian Food

Rosemary Brissenden’s Great Book on South East Asian Food

Rosemary Brissenden – Introduction South East Asian Food by Rosemary Brissenden is an authoritative survey of South East Asian cuisine by one of the world’s authorities on the subject. In her introduction to this revised and rewritten version of her classic cookbook, Rosemary Brissenden says: I believe cooks feel most […]

Lady Clark of Tillypronie

The Cookery Book of Lady Clark of Tillypronie by Charlotte Clark

Lady Clark of Tillypronie – Introduction The Cookery Book of Lady Clark of Tillypronie is a vast collection of English and Scottish domestic recipes collected over 50 years in the nineteenth century. This is a valuable collection of British recipes transcribed (primarily for her own use rather than for publication) […]

Diana Kennedy The Essential Cuisines of Mexico

Diana Kennedy’s The Essential Cuisines of Mexico

Diana Kennedy – Background Diana Kennedy moved to Mexico in 1957 after falling in love with Paul Kennedy who was a foreign correspondent for the New York Times. With encouragement from Craig Claiborne she began writing about Mexican food and The Cuisines of Mexico was born. Some writers have called […]

European Peasant Cookery

European Peasant Cookery by Elisabeth Luard

European Peasant Cookery – The Author European Peasant Cookery is a re-release and update of the original book published in the 1980s that prolific author Elisabeth Luard took some twenty years to compile. And we are very pleased that she did. Elizabeth Luard lived in both Andalusia in Spain (which […]

Flavors of the Riviera by Colman Andrews

Flavors of the Riviera by Colman Andrews

Flavors of the Riviera – Introduction Flavors of the Riviera by Colman Andrews is a fascinating survey of the food of the regions of Italy and France from the Ligurian Coast to the Cote d’Azure. When Colman Andrews decides to tackle a food topic he does so with a thoroughness […]

Simon Hopkinson

Simon Hopkinson’s Great Book – Roast Chicken and Other Stories

Simon Hopkinson – Introduction Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham is a great cookbook for a number of reasons. The first is the format. Simon Hopkinson explores about forty small alphabetically-arranged topics, a chapter at a time, presenting a few recipes for each topic. The […]