Good Things – Introduction Good Things By Jane Grigson is one her classic cookbooks. We have chosen this one for the Food Lovers’ Cookbook Collection, but all of her writings deserve a place. Jane Grigson, born in the North-East of England, was educated at Cambridge University where she gained a […]
The Art of Simple Food – Introduction The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution by Alice Waters is the latest cookbook from the person who was a significant contributor to the fresh food revolution in California and a co-founder of the legendary Chez Panisse […]
Marcella Hazan – Introduction Marcella Hazan is a feisty character who is highly opinionated in a very nice way. She ‘believes’ in Italian food and she knows how to cook it therefore she expresses her opinions about how it should be done forcefully and with a great deal of clarity. […]
Cuisine Minceur – Introduction Cuisine Minceur by Michel Guérard is one of our favourite and most cherished cookbooks from the 1970s when the Cuisine Minceur craze was sweeping the Western world. We think it deserves a place in the Foodtourist Top Fifty Cookbooks as it changed the mindset of a […]
Japanese Cooking : A Simple Art – Introduction Japanese Cooking: A Simple Art by Shizuo Tsuji is a thoughtful and careful book surveying many of the great recipes of Japan. The author was the head of the largest school for the training of professional chefs in Japan. He is a […]
Margaret Shaida Introduction The Legendary Cuisine of Persia by Margaret Shaida is a thoughtful and well crafted book by one of the world’s leading cookbook authors. Margaret Shaida was born in the United Kingdom in 1935 but married an Iranian, Hassan Shaida and went to live in that country for […]
Land of Plenty – Introduction Land of Plenty : A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop is an important book partly because it is written by someone who is clearly passionate about the subject. Fuchsia Dunlop spent time learning to master this cuisine at the Sichuan Institute of […]
Stephanie Alexander – Introduction The Cook’s Companion by Stephanie Alexander is one of those truly great cookbooks that rank alongside The Joy of Cooking and La Bonne Cuisine. Many people write about food, but there are few true food writers. Only a handful combine a deep understanding of and appreciation […]
Simple French Food – An Introduction Simple French Food by Richard Olney is a thoughtful, erudite and compelling book from one of the greatest food writers of the last century. Olney’s passion for French food and for simplicity in preparation and presentation shines through every page. Richard Olney deserves his […]
Dreamin’ Man : Introduction Dreamin’ Man is a tiny venue with only a few tables and stools, but it serves some of the best pour-over coffee and espresso cups in the city. It is only a few minutes walk from the Place de la République in the rue Amelot which […]
