Cookery
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MANZANILLA
by CHRISTOPHER FIELDEN & JAVIER HIDALGO
Little-known, but gaining distinct admiration, Manzanilla is a variety of fino sherry made around the port of Sanlúcar de Barrameda in Andalusia, Spain. In this first book on the pale, dry sherry with a hint of the sea (tasting notes included), we visit the cellars of leading producers and find out its history from the archives of the late Duchess of Medina Sidonia (the Red Duchess). So let us follow Carmen's lead and raise a glass of bright Manzanilla!
£ 14.99 Hardback 9781906502638 Available Now
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PLENTY
by YOTAM OTTOLENGHI
Squashes. Brassicas. Aubergines. Couscous. Even the sibilant rhythms of food-words evoke the colours, tastes and textures that Yotam Ottolenghi combines to ever new heights of flavour. Plenty collates new recipes with those devised for his Guardian column "The New Vegetarian" alongside the mouth-watering photography of Jonathan Lovekin. With original and bold use of ingredients, the savour of the Mediterranean and clear preparation advice, this is a cookbook to delight in.
£ 25 Hardback 9780091933685 Available Now
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PURPLE CITRUS & SWEET PERFUME: CUISINE OF THE EASTERN MEDITERRANEAN
by SILVENA ROWE
Invited on a culinary journey through the Oriental Mediterranean, we are following in the footsteps of the great Ottoman chefs. Silvena Rowe is our guide to the best-kept secret recipes of the region, where olive, basil and rosemary from the west combine with exotic spices from the east. Sweet mixes with sour, honey with cinnamon and saffron with sumac in mouth-watering recipes that blaze with scent and colour.
£ 25 Hardback 9780091930967 Available Now
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