The Taste of Portugal – Introduction The Taste of Portugal by Edite Vieira is a classic survey of Portuguese cuisine published by British specialist Grub Street. Vieira provides us with a context for each of the recipes as well as a good survey of the history of Portuguese food. This […]
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 […]
Thai Food – Introduction Thai Food by David Thompson 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 […]
Good Cook Series Introduction The Good Cook series from Time Life is one of our favourite cookbook references that we turn to for the clarity of the explanations and the depth of the recipes throughout the books in the series. There is little doubt that any observer of the cookbook […]
La Bonne Cuisine – Introduction La Bonne Cuisine de Madame E. Saint-Ange is a beloved classic of the French cooking literature. We are lucky that Chez Panisse chef and lover of all things French, Paul Aratow, decided to take on the mammoth and exacting task of translating her extraordinary work […]
Science in the Kitchen: Introduction Science in the Kitchen and the Art of Eating Well was written by Pellegrino Artusi who was born in the small Italian village of Forlimpopoli in 1820 and died in Florence in 1921. His achievements were many and spanned the fields of science, business and […]
