Preserved by Nick Sandler and Johnny Acton – review
I love bottling, jam-making, marmalade-making and the like and I have quite a few books on the subject but Preserved is a little different. It...
How to Cook Everything by Mark Bittman – review
Mark Bittman is a much celebrated American food writer with more than a dozen cookbooks to his credit. He is a regular journalist with the...
Food in England by Dorothy Hartley – review
The cynical might suppose that this is a pamphlet or at best a very small volume, being light on both pages and interest. You, my...
Hot Dog – A Global History by Bruce Kraig – review
I am not sure that I even appreciated that there was a global history for a hot dog but it’s true and we know because...
Gentleman’s Relish – A Compendium of English Culinary Oddities – review
This small chunky book is a treat. It lists and describes just about all of those quirky and well-loved foodstuffs that we hold dear. Yes,...
An Omelette and a Glass of Wine by Elizabeth David – review
I review books by many new authors, many smart young foodies and quite a few old stagers, who each have lots to offer the culinary...
How to Cook for Food Allergies by Lucinda Bruce-Gardyne – review
Are food allergies more common these days or are we just more aware? It’s evident that there are a lot of people who have adverse...
Cook Yourself Thin – Quick and Easy – cookbook review
Cook Yourself Thin: sounds like a kitchen workout video. “Try these few simple exercises while you cook – lift those pans, jog between fridge and...
Pepper by Christine McFadden – review
The history of pepper, and there’s 3000 years of it, is as romantic and bloody as any work of fiction. Pepper has been used in...
The Chinese Kitchen by Deh-Ta Hsiung – review
“ … People who know Deh-ta say that he is one terrific chef, a chap who makes spectacular banquets, and one outstanding culinary host… If...
A Table in the Tarn by Orlando Murrin – review
It’s not just a story of a table but, in fact, a whole guest house. That guest house being in the Tarn region of South...
Middle Eastern Cookery by Arto der Haroutunian – review
Original copies of this book have changed hands for hundreds of pounds. It’s that combination of scarcity and popularity that encourages that monetary phenomenon. The...
Kitchen Essays by Agnes Jekyll – review
This is the quintessential English cookbook. Written in the 1920’s Agnes Jekyll has captured that decade, those years, those days of calm before the storm....
Pancake – A Global History by Ken Albala – review
Another soon-to-be classic from the Edible Series by Reaktion Books. Pancake – A Global History is just one from that long list of titles that...
Fresh Eggs Don’t Float by Lara DePetrillo – review
This must be one of the most amusing but practical books around. Lara DePetrillo and Caroline Eastman-Bridges have collected and compiled a treasure chest of...
European Peasant Cookery by Elisabeth Luard – review
I have two big “thank yous” to start this review. First to the author Elisabeth Luard and secondly to Grub Street publishers who have presented...
Wise Words and Country Ways for Cooks by Ruth Binney – review
Our language is full of sayings that cover almost every aspect of life. A stitch in time saves nine, All’s well that ends well, Money...
Pizza – A Global History by Carol Helstosky – review
The Edible Series of food history books is turning into one of my favourite multi-volume collections. Pizza – A Global History is another title recently...
Hamburger – A Global History by Andrew F. Smith – review
Reaktion Books is a publisher that has presented some of the most worthwhile food-related books around. They have just added a new collection of books...
A Summer in Gascony by Martin Calder – review
This is one of the most charming books ever written about the South of France. A summer in Gascony – Discovering the Other South of...