Eleanor Ford

Eleanor Ford

Food writer

https://www.eleanorfordfood.com
Eleanor Ford is a food writer and a cook who uses food as a means to explore culture and understand the world. A ‘culinary detective’, as Yotam Ottolenghi describes her. She is the winner of numerous awards, including an Edward Stanford Travel Writing award and three Guild of Food Writers awards, the most recent of which she won for her third book, The Nutmeg Trail. Alongside writing about food, Eleanor gives talks about it across the globe including regular lectures on spice for The Smithsonian. She lives in London.

Most popular

Features & Stories

Behind the Cookbook: A Whisper of Cardamom

Behind the Cookbook: A Whisper of Cardamom

A Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!
Author Profile: Q&A with Eleanor Ford, author of The Nutmeg Trail

Author Profile: Q&A with Eleanor Ford, author of The Nutmeg Trail

Author Eleanor Ford talks to ckbk about how she researched Fire Islands and The Nutmeg Trail, the enduring appeal of spices, and her work as a “culinary detective, finding clues from recipe names, methods, and tastes to trace their stories and ancient links.”

Eleanor's favorite cookbooks

Available on ckbk now
Jeremiah Tower Cooks

Jeremiah Tower Cooks

Jeremiah Tower

There is a recipe in here called ‘The Dream of Edouard Nignon’ combining souffléd meringue, almond macaroons and berry cream. It has stayed in my dreams ever since I read about it.

Casa Moro

Casa Moro

Samantha Clark and Samuel Clark

The Chicken Fattee is reason enough. It is, however, a jewel amongst many as Sam and Sam Clark’s recipes are all wonderful. Chickpeas with garlic, saffron and pomegranate molasses? Yes please.

Super Natural Every Day

Super Natural Every Day

Heidi Swanson

This book is more dog eared and marked than any other on my shelves, a testimony to how often I use it. Heidi Swanson is an alchemist, combining wholesome foods in ways that are unexpected and inspired.

Fresh India

Fresh India

Meera Sodha

Modern and light Indian flavours combine with delightful prose. This is a book I keep coming back to. I want to eat everything in it, immediately.

A Year in my Kitchen

A Year in my Kitchen

Skye Gyngell

When I moved to Hong Kong and could take just one cookbook in my suitcase, this was the one I chose. Skye Gyngell’s ‘toolbox of flavours’ taught me so much about balancing food and cooking without relying on recipes.

Gather

Gather

Gill Meller

Anyone who is ever sneering about British food needs to read this book and eat their words.