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Folio Notebook

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Cooking Books

For all aspiring chefs and foodies the Folio Society publishes a delectable collection of cookery books. These classics of the kitchen included recipes from across the world collected and created by some of the greatest chefs and cookbook writers of all time. With mouth watering illustrations and beautiful hardback bindings, they make the perfect gift for cooks (and food lovers) everywhere. See below for the full list of Folio Cooking books.

A Book of Mediterranean Food and Other Writings

Elizabeth David

A Book of Mediterranean Food, Elizabeth David’s first great classic, was based on memories of happy years spent in France, Italy, the Greek Islands and Egypt. Combined here with a selection of essays from An Omelette and a Glass of Wine, it reveals a passion for good food as well as a marvellous ability to evoke atmosphere and place, whether it is the beautiful almond country surrounding Valencia or the pleasure of buying piping hot pissaladiére in the markets of Marseilles.

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French Provincial Cooking

Elizabeth David

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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Italian Food

Elizabeth David

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 Christmas

Elizabeth David

Delicious, straightforward and eminently tasteful recipes abound in Elizabeth David's classic anthology of Christmas food. The perfect antidote for the turkey-weary chef.

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Good Things

Jane Grigson

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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