Introduction to the Foodtourist Top Fifty Cookbooks The following list is our compilation of fifty cookbooks that we think have contributed to a better understanding of cooking and cuisines. It is an idiosyncratic list because we want to delve into all sorts of culinary nooks and crannies based on things […]
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 but married an Iranian and went to live in that country for 25 years. It was […]
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 Higher Cuisine in Chengdu, the […]
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 for […]
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 […]
Background to Zuni Cafe Judy Rodgers launched incredibly detailed The Zuni Cafe Cookbook in 2002 and it became an instant success. Foodies everywhere immediately realised that this was a very significant and important publication. Zuni Cafe is a special place for us. It was established in 1979 by Billy West […]
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.
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, the 19th century British cookbook author, wrote the classic Modern Cookery for Private Families and codified recipes with quantities and cooking times.
Thai Food Introduction 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 […]
