French Regional Cooking – Introduction French Regional Cooking teeters on the edge of being a “coffee table book” but is dragged back by having detailed recipes for many of France’s best dishes from across the country, with some of the more remote areas being well-represented. It was first published in […]
Bar Tartine – Introduction Bar Tartine has been a very successful venture in San Francisco, and although it closed in 2016 many customers still remember the amazing food that was created here by the authors of this book. We particularly like this book because it concentrates on techniques rather than […]
The Country Cooking of France – Introduction We have a number of books on the country cooking of France and we have included two in this Top Fifty Cookbooks survey. What we are looking for is first of all authority – in other words, does the author have a deep […]
Salt to Taste by Marco Canora – Introduction Salt to Taste by Marco Canora is a welcome addition to our cookbook collection. It reveals the passions and techniques of one of New York’s most talented chefs whose work we have admired for many years. In fact, the meals we have […]
Baking with Passion – Introduction Baking with Passion is an important book because it carefully describes the techniques required to create great breads, cakes and pastries. The recipes are sourced from the London specialty bread shop Baker and Spice and have been tested and tuned by master bakers Dan Lepard […]
Flavors of Puglia – Introduction Nancy Harmon Jenkins has produced an excellent survey of the foods and customs of the Puglia region of southern Italy. Flavors of Puglia is characterised by beautiful writing: “The mimosas flowered earliest, fuzzy yellow pellets cascading in great clusters from high, supple branches, quickly followed […]
All About Braising – Introduction All About Braising: The Art of Uncomplicated Cooking by Molly Stevens is an excellent book about an intriguing topic. We love the technique of braising whether it be for meats or vegetables or legumes or nuts. This book sets out the techniques required in appealing […]
Lulu’s Provencal Table – An Introduction Richard Olney in Lulu’s Provencal Table has set out to capture something about a legendary cook and inspirational figure from Provence, namely Lulu Peyraud. However, to many, Olney is a legend in his own right having been one of the key figures responsible for […]
New Spanish Table – An Introduction The New Spanish Table by Anya von Bremzen is a clever book. While it is organised along the traditional lines of grouping dishes into soups, eggs, salads, seafood and so on, she also manages to seamlessly make the book a tour of Spain and […]
Introduction to the Foodtourist Top Fifty Cookbooks The following list is our compilation of the Foodtourist Top 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 […]
