Recipes from an Italian Butcher

Recipes from an Italian Butcher

First published in 1950 with recipes taken from the length and breadth of Italy, The Silver Spoon has become the de facto bible of Italian cooking. Since the first English language publication by Phaidon in 2005, it has spawned a series of related books published under the authorship of The Silver Spoon Kitchen. The latest…

Wild Honey & Rye

Wild Honey & Rye

Wild Honey & Rye comes at a good time, and no, not because the wonderfully bat shit crazy mistake of Brexit and what might happen here. No, it’s because I’ve been having a real hankering for pierogis of late. Admittedly ‘Polish cuisine’ is not one that comes readily to mind when you think of the…

Book Review: The Sportsman

Book Review: The Sportsman

Well all I can say is thank god Stephen Harris changed his mind and wrote this book; it is perhaps the most remarkable and personal cookbook I have read. Somehow it fills you with warmth – oh, and a little, check that, a lot, of jealousy. To appreciate the Phaidon published book, you need not…

Central

Central

Many top chefs have come to their profession by a circuitous route. Gordon Ramsey famously planned to be a footballer, while Daniel Burns and Jeppe Jarnit-Bjergsø of Torst/Luksus in New York came from careers as a philosophy and mathematics graduate with dreams of winning the Fields Medal, and as a teacher, respectively. Virgilio Martinez perhaps…