“When it comes to fruit, vegetables and herbs, we desperately need to revise our perspective of edibility,” say Mat Pember and Jocelyn Cross, the Australian authors of this new tome. “So many edible parts of co ... Read more
Following cookbooks exploring Basque and Catalonian cuisine, Spanish restaurateur José Pizarro’s latest tome takes a look at Andalusia and the culinary traditions around Spain’s southern coast – Granada, Aracen ... Read more
A plethora of cookery books focused on chefs growing their own produce are set to be published in the coming months. All are highly topical in that they feed into the demand from consumers for highly sustainabl ... Read more
Reviews: Gabriella Bennett says the attention to detail at the art-inspired Fife Arms is flawless; while Grace Dent finds a “decent, fairly priced, unsentimentally served meal” at Shanghai Modern
Anyone keen to gain an insight into what can be expected from the new restaurant set to open on London’s Charlotte Street in the summer would do well to pick up a copy of Ben Tish’s new book Moorish.
Reviews: Marina O’Loughlin finds the Persian Sunday menu at London’s Drunken Butler a magical mystery tour de force while Grace Dent finds the food at Aktar Islam’s Legna in Birmingham misses a beat