Invitation To a Banquet : The Story Of Chinese Food

Vicky Hayward

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things i...

Pepita Aris

Experience authentic home-cooked Spanish cuisine with much-loved family dishes like Paella, Tortilla, Aroz con Pollo, Empanadillas, Patatas Bravas and Crèma Catalana. With easy-to-follow instructions and 700 step-by-step photographs, helpful hints and cooking tips, this informative book offers a special insight into the real food and cooking of Spain., ...

Arabella Boxer

Edite Vieira

Juan Altamiras / Vicky Hayward

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for ResearchNew Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a ...

Catherine Cogliandro Alioto

Fuchsia Dunlop

'A brilliant, passionate and spellbinding tour de force' Claudia Roden 'Fuchsia Dunlop is one of the world's best writers on Chinese food' Ken Hom CBE The epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle ab...