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A Financial Times and Observer \"best summer read\"
A Times Literary Supplement Book of the Year

'With its union of practicality and magic, a kitchen is a portal, offering extended range and providing unlikely paths out of the ordinary ... longed-for places are suddenly not so far away. Not unreachable, but present. Held again in the hand and heart.'

In her Edinburgh basement kitchen, Caroline Eden recounts travels across Central Asia, Turkey, the Baltics and beyond using recipes, souvenirs, ingredients and imagination to provide routes back to distant lands and past adventures.

From late-night baking as a way to Ukraine, to the magic of Uzbekistan's wintertime melons, once gifts fit for emperors and tsars, this is a hauntingly honest memoir with the smell, taste and preparation of food at its heart. Cold Kitchen is an ode to the kitchen's extraordinary ability to tell human stories and transport us to faraway places and different times.

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French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, souffles, soups and salads, it also offers more complex fare such as p tes, cassoulets, roasts and puddings.

Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home.

'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express

Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.",{"_814":833,"_816":849,"_787":1138},"Penguin Books, Limited",{"_814":833,"_816":821,"_787":852},{"_814":833,"_816":854,"_787":855},{"_814":833,"_816":1142,"_787":1143},"bic_subject","NATIONAL & REGIONAL CUISINE_FRANCE",{"_814":833,"_816":860,"_787":1145},"1998-04-01",{"_814":833,"_816":863,"_787":1147},"592",{"_814":866,"_816":724,"_787":867},{"_814":866,"_816":873,"_787":871},{"_814":866,"_816":875,"_787":871},{"_814":866,"_816":880,"_787":1152},"04/04/2025",{"_814":866,"_816":885,"_787":1154},"44.0",{"_814":866,"_816":890,"_787":891},{"_814":893,"_816":894,"_787":1157},"Food Writing,French Cooking",{"_814":893,"_816":724,"_787":1159},"Food Writing;French Cooking",{"_814":893,"_816":898,"_787":1161},"FOOWRI,FRECOO",{"_814":893,"_816":902,"_787":1163},"FOOWRI;FRECOO",{"_814":893,"_816":904,"_787":1165},"FOOD WRITING,FOOD & DRINK",{"_814":893,"_816":909,"_787":1167},"FOOD WRITING;FOOD & DRINK",{"_814":893,"_816":911,"_787":912},{"_814":893,"_816":916,"_787":1170},"FOOD & DRINK;FOOD & DRINK",{"_814":893,"_816":918,"_787":919},{"_814":893,"_816":921,"_787":1089},{"_814":893,"_816":923,"_787":930},{"_814":893,"_816":929,"_787":930},{"_764":1176},[1177],{"_767":109,"_768":-5,"_123":1178,"_203":1179,"_778":1183,"_784":1184,"_17":1118,"_788":1186,"_790":1187},"gid://shopify/ProductVariant/44638101962949",{"_771":1180,"_773":774,"_123":1181,"_760":1121,"_776":1182},"French Provincial Cooking Cover Image","gid://shopify/ProductImage/37581392019653",1334,{"_780":781,"_782":1154},[1185],{"_748":749,"_787":1118},"9780140273267",{"_792":1188},[1189],{"_795":1190},{"_797":109,"_126":1191},{"_748":722},{"_123":1193,"_17":1194,"_735":1195,"_758":1196,"_811":1198,"_762":1249},"gid://shopify/Product/8756970029253","Eat a Peach","eat-a-peach-a-memoir",{"_760":1197},"https://cdn.shopify.com/s/files/1/0625/6679/3413/files/978-1-5291-1342-6.jpg?v=1772525291",[1199,1201,1203,1204,1206,-5,1207,1208,1209,1211,1213,1215,1216,1218,1220,-5,-5,1221,1223,1225,1227,1229,-5,1230,-5,1231,1232,-5,1234,-5,1236,-5,1238,1239,-5,1240,1241,-5,1242,1243,-5,1244,1245,-5,1246,-5,-5,1247,1248,-5],{"_814":815,"_816":17,"_787":1200},"Eat a Peach : A Memoir",{"_814":815,"_816":818,"_787":1202},"CHANG DAVID",{"_814":815,"_816":821,"_787":1028},{"_814":815,"_816":824,"_787":1205},"ARROW",{"_814":815,"_816":827,"_787":828},{"_814":833,"_816":834,"_787":835},{"_814":833,"_816":17,"_787":1194},{"_814":833,"_816":839,"_787":1210},"A Memoir",{"_814":833,"_816":818,"_787":1212},"David Chang",{"_814":833,"_816":844,"_787":1214},"The celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his New York Times bestselling memoir.

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village.

Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups.

Eat a Peach chronicles Chang's journey to becoming one of the most influential chefs of his generation. Laying bare his mistakes and feelings of otherness and inadequacy, Chang gives us a penetrating look at restaurant life...

'Full of humour and honesty, it provides nourishment and a sense of solidarity' New York Times

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In this brilliant new book, one of the world's leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life's most intriguing issues.

'Wildly, warmly and wonderfully readable and revealing' Stephen Fry

'A true masterpiece that leaves you hungry for more' Jamie Oliver

Jeremy King has spent fifty years pioneering London's dining scene, hosting everyone from Princess Diana and Mick Jagger to Andy Warhol and Laurence Olivier. He opened the city's most iconic and era-defining restaurants, including Le Caprice in the 80s, The Ivy in the 90s, The Wolseley in the 2000s, and now Arlington, The Park and Simpson's in the 2020s. In this wonderfully entertaining memoir, he describes his life in hospitality with insightful anecdotes and well-earned wisdom.

Owing to the curious intimacy between restaurateur and guest, Jeremy has witnessed countless heartbreaks, failures, challenges and celebrations. His advice has been sought widely over the years, and here he gives a series of valuable reflections on everything from the art of a quick 'no thanks' to trickier dispute resolution. Restaurants are microcosms of life, and the skills learnt in hospitality - such as communication, empathy and discipline - can be profoundly beneficial for everyone.

Jeremy talks of the alluring mystery of solo diners, misperceptions about which are the best tables and why you should always look a waiter in the eye. Alongside the secrets of his one-of-a-kind restaurants, he also shares memories of stand-out guests like Lucian Freud, Harold Pinter and Lauren Bacall.

Without Reservation is the ultimate tell-all of a singular career guided by integrity, egality and authenticity.

'Charming, insightful' Observer

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Uses For Obsession

A Chef's Memoir

by Ben Shewry