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 […]
Le Canon – Introduction Le Canon in Nice is a great place to find expertly cooked food of great provenance and a stellar list of natural wines from throughout France chosen by owner Sébastien Perinetti. But it is more than a restaurant, you can also drop in here at any […]
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 […]
The Book of Jewish Food – Introduction The Book of Jewish Food by Claudia Roden is a classic book thoroughly deserving its place in the pantheon of great cookbooks. This lengthy tome is the result of fifteen years of painstaking research by author Claudia Roden. Jewish food from Morocco, Europe, […]
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 […]
