books
This
is one of my favourite books, part travelogue, part recipe book
and the author is really able to transmit some of the magic you
feel snacking in those fantastic food markets around the world |
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The second in a series of books from 2 michelin-starred chef David Everitt Matthias. A beautiful book for the ambitious cook or professional chef |
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This
is Mitch Tonk's new book on fish. He was the founder of Fishworks
and now runs the Seahorse restaurant in Dartmouth - a kind of Ivy
by sea! |
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Peter Gordon is a great chef (and valued customer!) and his cooking is incredibly inventive but very natural and he uses ingredients in a very imaginative way. |
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luke was my head chef when i worked in sydney and he's still a good friend. He cooks really good simple food with genuine skill and an unfussy approach. This book is a selection of his best stuff. |
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this
is the best book i've ever come across about spices that is both
an enjoyable read and manages to tell the amazing history of the
spice trade due to the authors careful research and witty writing
style. |
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Ian
'herbie' Hemphill is something of a guru in the spice industry but
is also a thoroughly nice and modest bloke. His book is everything
the title says - a real bible giving you all the information you'll
ever need about herbs and spices in a very approachable and easy
to understand way. |
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This
must be the best of all the millions of curry recipe books out there
and is both authoritative and understandable - a rare combination! |
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this
is the curry book you need if you're looking for something more
challenging. Not easy to follow but very rewarding if you're a keen
curry cook |
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Just
a really great book with some useful advice about using spices and
simple but brilliant recipes |
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A
really attractive book with some fantastic and inventive ways to
use spices in delicious desserts |
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an
interesting but very readable history of the spice trade told through
the stories of 3 great European cities - Venice, Lisbon and Amsterdam
that were each shaped to a large extent by the growth of the spice
trade |
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A
new book that should give a new perspective on the food we eat,
how it's produced and how to eat better |
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