Writer and former chair of the Oxford Symposium on Food & Cookeryhttps://www.paullevy.com
When The Official Foodie Handbook started the revolution 36 years ago, the late, extraordinarily witty Ann Barr and I had a small problem, as she didn’t cook. That might explain why I have never quite got right the amount of salt needed for Ada Gail’s “Authentic Jewish Pickled Cucumber — Jewish Mothers’ Monopoly Ended”; but the misprint in the French translation seems to have been responsible for the strange phenomenon of the “hundreds of Belgians and Frenchmen [who] were seen walking around with puckered lips.” My wife maintains that still less salt is needed for this shatteringly important recipe; but there can be no doubt that Foodies have won the War as well as the Battle.
The book from which I learned to cook, by a disciple of those old crooks and embezzlers, Ritz and Escoffier.
Enlarged version of the pioneering book that introduced the West to what is now one of our favourite cuisines.
Crank up the oven, disable the smoke alarm, and open the kitchen window for the best-ever roast chicken recipe in this beautifully written and scientifically literate book.
Hard to choose one title from the writer who also translated adapted the works of the nouvelle cuisine chefs for the UK, but this is a classic.
Packed with authentic recipes to please and pleasure your inner peasant.
The first book on the subject in any language, including French, by my friend and colleague of many years.
The seminal book from one of the few writers/cooks ever to create a genuinely new recipe.
Enthrallingly eccentric, and brings back memories of staying with the author in Puglia during a drought and heat wave.