Author: AA Gill
A perfect gift for guzzlers and gourmands. Revered food critic and writer A.A. Gill has carefully chosen a collection of the best food writing and cookery books ever published. Featuring hallowed writers including Anthony Bourdain, Katherine Whitehorn and Dorothy Hartley, this Book Box also includes a previously unpublished essay by A.A.Gill explaining his choice of books and how they have influenced him.
A.A. Gill was born in Edinburgh. He is the author of a number of books including A.A. Gill is Away, Table Talk, Paper View and The Golden Door, as well as two novels. He is the TV and restaurant critic and regular features writer for the Sunday Times, columnist for Esquire and Vanity Fair.
This Book Box contains:
Love in a Dish and Other Pieces by MFK Fisher
M.F.K. Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes, reminiscences, cultural observations and passionate storytelling.
North Atlantic Seafood by Alan Davidson
The second installment in Alan Davidson's acclaimed seafood trilogy, this is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.
The Physiology of Taste by Jean Brillat-Savarin
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this book reflected a new era in French cuisine. Witty, shrewd and anecdotal, The Physiology of Taste is an elegant argument for the pleasures of good food and a hearty appetite.
The Book of Jewish Food by Claudia Roden
The Book of Jewish Food is a history of the Diaspora, told through its cuisine. The book's 800 recipes reflect many cultures and regions of the world, from the Jewish quarter of Cairo where Roden spent her childhood to the kitchens of Europe, Asia and the Americas. Interwoven throughout the text are Roden's charming asides--the history of certain foods, definitions and ways of preparing everything from an aubergine to a quince.
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
Harold McGee's On Food and Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 André Simon Food Book of the Year. A masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Food in England: A Complete Guide to the Food That Makes Us Who We Are by Dorothy Hartley
First published in 1954, Food in England was the bible of English cooks, influencing a generation of chefs and food writers. Combining recipes, anecdotes, household hints, spells and history, this essential guide covers all aspects of English cooking, while also providing insights into traditional English life and conduct.
The Scots Kitchen: Its Traditions and Recipes by F. Marian McNeill
Recently republished for the first time in 30 years, this is a delightful account of eating and drinking in Scotland through the ages with definitive recipes for all the old national dishes.
Cooking in a Bedsitter by Katherine Whitehorn
Katharine Whitehorn's classic handbook of quick, simple meals - including Swedish Sausage Casserole, Lamb Tomato Quickie and Shrimp Wiggle - became the essential survival manual for the busy single person living in his or her first rented room and has remained in print for 40 years.
Kitchen Confidential by Anthony Bourdain
After 25 years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to the kitchen of the Rainbow Room atop the Rockefeller Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Family Life: Birth, Death and the Whole Damn Thing by Elisabeth Luard
Full of anecdotes and peppered with the favourite recipes of the Luard family, Family Life is an extraordinary story of joy, grief and, above all - love. Reknown food writer Elisabeth Luard gives a truthful and moving mother's account of the unconventional, unforgettable tale of her family growing up.
Your books will be delivered in our smart, secure Heywood Hill boxes. They will be wrapped in brown paper and carefully packed in the box with our HH tissue paper. If you wish to include a handwritten note to the recipient, please provide your message in the notes box during the checkout process.
UK postage is included. Gift Boxes can be mailed worldwide and postage will be calculated during the checkout process.
We can also curate a Bespoke Gift Box of reading for you or your family. Just let us know a little bit about your reading tastes and interests and we will do the rest. For more information or to place an order for a Bespoke Gift Box service, please email firstname.lastname@example.org.