Three-time Glenfiddich Award-winner Rowley Leigh deliberately steers clear of snappy meals in this stylish part memoir, part cookbook. His 120 recipes, divided by month, include a labor-intensive minestrone and torta pasquelina; nearly all are paired with delightfully candid wine recommendations from the oenophile chef.

The definitive collection of recipes from one of our greatest food writers.
1987.... in Notting Hill Rowley Leigh was busy turning Kensington Place into one of London’s most popular neighbourhood restaurants. His columns in the Financial Times were as influential and admired as his food….The heart of this book…. will contain 120 of his best recipes, each of them illustrated by Andy’s photos.

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Jake Hodges

Chef

I love Rowley Leigh, he just gives it as it is. No short cuts, no how to cook for ten in half an hour. Classic food described beautifully and no twists.

Blanche Vaughan

Food Editor, House & Garden