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Food Books

A collection of my favourite food books - the ones I've read and loved and cook from regularly. They're the books that inspire (and are mentioned on) my blog, Poires au Chocolat.
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{Home Cooking, Laurie Colwin.} Deserves to be better known in the UK - Laurie's honest, funny writing is wonderfully relaxing.

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{Cooking and Dining in Medieval England, Peter Brears.} The best book on medieval food I've read so far. It's huge, detailed, filled with the author's illustrations and covers every aspect you can think of. Truly impressive.

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{Salt Sugar Smoke, Diana Henry.} One of the most beautiful books I own and a brilliant guide to preserving. I've tried the blackcurrant cordial and apricot & vanilla jam, adapted the strawberry jam and have many more recipes earmarked.

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{The Smitten Kitchen Cookbook, Deb Perelman.} I've loved the 3 recipes I've tried so far - I'm sure many of these will become familiar friends.

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{Scandilicious Baking, Signe Johansen.} Absolutely gorgeous baking book. The Toscakaka and various buns are my favourites so far.

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{Babette's Feast, Isak Dinesen.} A tender story about kindness, feasting and pleasure, wrapped up into a quiet 50-page-or-so short story.

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{Ready for Dessert, David Lebovitz.} I'm a big fan of David Lebovitz's recipes. In this book, I've been inspired by the coconut layer cake, absolute best brownies, chocolate chip cookies and fresh fig & raspberry tart with honey.

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{How Baking Works, Paula I. Figoni.} Though I think McGee is generally better for science, it's nice to have a book that focuses on baking. Good for information on ingredients and what they do i.e. fats, sweeteners etc. Has exercises and experiments but I haven't tried them.

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{The Hive, Bee Wilson.} Captivating.

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{Cooking in Europe 1650-1850, Ivan Day.} A useful overview of the period. Contains 199 recipes from around Europe translated and explained for the modern cook.

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