Scrumptious Reads

This may be the biggest shipment of books we’ve received, not only in terms of numbers but also variety of titles and subjects covered. From growing your own produce to gluttonous travel, from simple vegetarian cuisine to fascinating raw fish facts, from an autobiographical love story to the poetic musings of famous authors – these books promise to expand the mind and heart, not just your waist-line.

Aromas of Aleppo, Poopa Dweck
Spice: Flavors of the Eastern Mediterranean, Ana Sortun
Fire and Spice: Parsi Cookery, Joyce Westrip
Moghul Cooking: India’s Courtly Cuisine, Joyce Westrip

The Best of Indonesian Cooking, Yasa Boga Group
Classic Jamaican Cooking, Caroline Sullivan
Paella, Alberto Herráiz
Sicilian Food, Mary Taylor Simeti

For the Love of Food: Vegetarian Recipes, Denis Cotter
Raw Food, Real World, Matthew Kenney & Sarma Melngailis
The Story of Sushi, Trevor Corson
Fish Cookbook, edited by CJ Jackson

Bread Alone, Daniel Leader & Judith Blahnik
Bread Matters: Why and How to Make Your Own, Andrew Whitley
The Scented Kitchen: Cooking with Flowers, Frances Bissell
On a Shoestring, Samela Harris

The Botany of Desire, Michael Pollan
Everything but the Squeal, John Barlow
Fork It Over, Alan Richman
Wood-Fired Cooking, Mary Karlin

Food Atlas, Sarah Levete
Real Food For Healthy Kids, Tracey Seaman & Tanya Wenman Steel
Pet Food Nation, Joan Weiskopf
Medium Raw, Anthony Bourdain

                    
The Alice B. Toklas Cookbook, Alice B. Toklas
The China Study, T. Colin Campbell & Thomas M. Campbell
Food, Power and Community, edited by Robert Dare

                    
Amore and Amaretti, Victoria Gosford
Everyday Drinking: The Distilled Kingsley Amis, Kingsley Amis
Not For Bread Alone: Writers on Food, Wine, and the Art of Eating

                    
Forked Tongues: A Delicious Anthology of Poetry and Prose
Kitchen Chinese: A Novel …, Ann Mah
The Passionate Epicure, Marcel Rouff

The following books are back in stock. If you’re after a specific title, and you can’t find it in the shop, please ask us about it – we may be able to order it for you.

                    
Blue Eye Dragon: Taiwanese Cooking, Jade & Muriel Chen
Eating for the Seasons, Janella Purcell
The Edible Balcony, Alex Mitchell

                    
Food Rules: An Eater’s Manual, Michael Pollan
Grow Something to Eat Every Day, Jo Whittingham
Kitchen Coquette, Katrina Maynink

                    
Knife Skills, Marcus Wareing, et al.
Veg In: Simple Vegetarian Dishes, Flip Shelton
World Cheese Book, edited by Juliet Harbutt