Miso Tasty: The Cookbook

Miso Tasty: The Cookbook

Fermented soybean paste? Sounds yummy! Well, OK, no it doesn’t, but call it miso, and suddenly it spirits your mind to that fragrant, mouth-watering, umami Japanese flavour loved by so many. Consumed in Japan for thousands of years, miso has been making an increased appearance in our diet in the UK as we seek out…

Book Review: Food & Beer

Book Review: Food & Beer

Beer has undergone a renaissance of late, or rather its underground resurgence of the last twenty to thirty years has become mainstream thanks to growth in microbreweries in Europe and the craft beer scene in the US. So powerful has this revitalisation been, that many of the multinationals have been buying up, investing in, or…

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…

The Mezze Cookbook

The Mezze Cookbook

Food is central to Middle Eastern hospitality. From Israel, Lebanon, Iran and Turkey, across to Syria and Iraq, no matter day or night, invited or unexpected, feeding a guest is a must be it a full meal or small mezze dishes. In her latest book, the James Beard award winning author and food writer, Salma…

Cuba: The Cookbook

Cuba: The Cookbook

Could there be a more timely cookbook to reflect the changing geopolitical realities of the real world? Well possibly, if there was one on the food of North Korea, but in lieu of this culinary pamphlet/manuscript, Phaidon’s Cuba: The Cookbook is certainly it, and what a world it reveals. Since the beginning of normalisation with…