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 […]
Background to Zuni Cafe Judy Rodgers launched the 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 […]
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.
Cooking by Hand – Introduction Cooking by Hand is an important book by an important chef and Chez Panisse alumni, namely Paul Bertolli. 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 learned […]
Eliza Acton, the 19th century British cookbook author, wrote the classic Modern Cookery for Private Families and codified recipes with quantities and cooking times.
