Matthew Fort - Food writer and critic

Most popular

Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce

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Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream

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Roast Rack of Lamb with Spring Vegetables, Hot-Pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice

Hot Banana Soufflé with Honey Ice-cream, Butterscotch Sauce and Caramelized Bananas

Hot Strawberry Soufflés with Roasted Almond Ice-Cream

Matthew's favorite cookbooks

Mastering the Art of French Cooking

Mastering the Art of French Cooking

Simone Beck , Louisette Bertholle and Julia Child

A masterpiece, not least for the the lucid elegance of its instructions.

Italian Regional Cooking

Italian Regional Cooking

The best Italian cookery book ever.

The Classic Food of Northern Italy

The Classic Food of Northern Italy

Classic Food of China

Classic Food of China

Cooking in Ten Minutes

Cooking in Ten Minutes

Édouard de Pomiane

The Good Cook (series)

The Good Cook (series)

Time-Life Books , Richard Olney , Carol Cutler and Jeremiah Tower

Simple French Food

Simple French Food

The Book of Jewish Food

The Book of Jewish Food

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well

Pellegrino Artusi

The Constance Spry Cookery Book

The Constance Spry Cookery Book

Rosemary Hume and Constance Spry

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