The Old World Kitchen: Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with over 300 recipes collected during more than twenty-five years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. An indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe. Mark Bittman calls it “the best cookbook no one’s ever heard of.”
Rôtis: Think roasting takes all day? Not so, says bestselling chef Stéphane Reynaud. Whether it’s “Grandma’s roast beef ” or “veal with an Indian accent,” nothing says hearty French food like a roast. With recipes requiring as little as five minutes of preparation and with cooking times as little as twenty minutes, Reynaud suggests roasts for every day of the week and side dishes for every season. Written in straightforward steps, with helpful suggestions for everything from tying a roast, keeping it moist, to serving your guests, and making use of leftovers (a Sunday night “TV sandwich”?), each recipe is accompanied by mouthwatering photographs.
The Duke’s Table: A major rediscovery! First published in 1930, Duke Enrico Alliata’s massive compendium of vegetarian recipes from Italy and throughout the Mediterranean is imaginative, playful, and healthy—and all the dishes are designed for family-style serving. Meg Wolitzer calls it “visionary… takes classic Italian dishes and translates them into meatless versions.”