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 – 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 – 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 – 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 – 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 – 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 […]
Fannie Farmer – Background The Boston Cooking-School Cookbook was written by Fannie Farmer in 1896 and quickly became one of the most popular cook books in the United States. Fannie Farmer was born in Boston in 1857. Although destined for medical school, a serious illness forced her to change her […]
Mrs Beeton’s Book of Household Management – Introduction Mrs Beeton’s Book of Household Management was, and still is, an historic publishing phenomenon. When Mrs Beeton was writing her books, the notions of household management and good cooking were inextricably linked. In fact she saw good and organised cooking as a […]
The Glorious Foods of Greece – Introduction The Glorious Foods of Greece Traditional Recipes from Islands, Cities, and Villages by Diane Kochilas became a classic the day it was released in 2001. It is a scholarly yet entertaining and practical survey of the food of Greece. Our interest in Greek […]
Mastering the Art of French Cooking – Introduction Mastering the Art of French Cooking by Julia Child deserves its place in every food lover’s collection. The recipes are written with rare precision and make no concessions to the “quick and easy” brigade or the “low-fat, low-flavour” movement. Julia Child was […]
