Jacques Medecin Cuisine Nicoise
Cookbooks / Nice

La Cuisine du Comté de Nice by Jacques Médecin

Jacques Médecin, the former mayor of Nice wrote an important cookbook about Cuisine Nicoise (the cuisine of Nice) because he was concerned that the recipes were being forgotten.

Bertolli-Cooking-by-hand powerful recipes

Cooking by Hand by Paul Bertolli: Powerful recipes

Introduction We thought that we should provide some background to Paul Bertolli so you can better appreciate why we regard his seminal book so highly. We first heard of him as a chef when we visited Chez Panisse in 1985. He spent quite a few years at this venerable establishment […]

Eliza Acton - Modern Cookery

Modern Cookery for private families by Eliza Acton

Eliza Acton, the 19th century British cookbook author, wrote the classic Modern Cookery for Private Families and codified recipes with quantities and cooking times.

Thai food by David Thompson

Thai Food by David Thompson

Thai Food catapults straight into the pantheon of great cookbooks because it brilliantly captures the essentials of an entire cuisine. And this is not a minor regional cuisine, but one of the most complex and wide-ranging cuisines of the world. It is also one that is understood by very few […]

Time Life Good Cook Series

Time Life: The Good Cook Series with Richard Olney (ed)

The Good Cook series from Time Life is one of our favourite cookbook references that we turn to for the clarity of the explanations and the depth of the recipes throughout the books in the series. There is little doubt that any observer of the cookbook scene would nominate this […]

La Bonne Cuisine by Saint-Ange
Cookbooks / France

La bonne cuisine de Madame E Saint-Ange

La bonne cuisine de Madame E. Saint-Ange is a beloved classic of the French cooking literature. We are lucky that Chez Panisse chef and lover of all things French, Paul Aratow, decided to take on the mammoth and exacting task of translating her extraordinary work into English. Madame Sainte-Ange published […]

Artusi Science in the Kitchen

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Pellegrino Artusi was born in the small Italian village of Forlimpopoli in 1820 and died in Florence in 1921. His achievements were many and spanned the fields of science, business and gastronomy. He was an enigma. While others in Italy at the time were looking for things that were common […]

David French Provincial

French Provincial Cooking by Elizabeth David

French Provincial Cooking was one of Elizabeth David’s greatest books which transports us to the south of France with beautiful prose and tasty recipes. Elizabeth David was no ordinary person. She developed her taste for food while studying French history at the prestigious Sorbonne in Paris. She became obsessed with […]

Escoffier Guide Culinaire

Le Guide Culinaire by Auguste Escoffier

La Guide Culinaire by Auguste Escoffier is a masterpiece that has never been rivalled. It is authoritative, precise, comprehensive and groundbreaking. More than that it is still as relevant and exciting now as it was the day it was released. Escoffier will always be remembered as one of the greatest […]


Bistronomy by Jane Sigal

In her book Bistronomy, Jane Sigal has captured the movement sweeping France and restoring the excitement about contemporary food and wine in that country. It is an important book. The book captures the recent history of the bistronomy movement and shows a close link between the parallel move towards the […]