We like to think of all Folio books as a smorgasbord of reading delight, but the way some authors write about the pleasures of food is enough to make the mouth water before you even attempt a recipe or consider the evolution of pasta.
French Provincial Cooking is considered to be the crowning achievement of Elizabeth David's career, incorporating exquisite recipes from great chefs alongside those gathered from local cooks and one of the finest bibliographies of good cookery books ever compiled.
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In the early 1950s Elizabeth David set out for Italy, determined to show a rationing-weary British public that Italian cooking did not consist solely of spaghetti in tomato sauce.
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Elizabeth David's influence on our culinary tastes and attitudes was nothing short of revolutionary.
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More than any other food writer of the 20th century, Elizabeth David brought the warmth, colours and flavours of the Mediterranean into British kitchens. In Summer Cooking, she reveals the abundant joys of summer food.
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Packed with absorbing anecdotes and surprising insights, Food in History looks at our relationship with food and its far-reaching effects from as far back as the Neolithic era. Learn how agriculture changed the relationship between the sexes; how the spice trade toppled empires; why the cow became sacred in India; and how a new kind of plough helped spark the Crusades.
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A wonderful collection of recipes gathered from all corners of Britain and Europe, emphasising time-honoured techniques and seasonal ingredients as the basis of delicious, authentic cuisine.
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The most authoritative, in-depth and comprehensive guide to wine for experts and amateurs. This latest edition takes account of the most recent developments in the fast-changing world of wine.
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First published in 1825, The Physiology of Taste is a witty and stylish combination of recipes, practical advice, science, philosophy, history and anecdote, and a true classic of food literature.
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