Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of Fren

"M. F. K. Fisher, Julia Child, and Alice Waters celebrates the accomplishments and friendships of three women who changed the way Americans think about food and

This beautifully illustrated collection of food writing includes delectable scenes of cooking and feasting from novels and stories, poems that use food to tempt

In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s mos

Compiled from three of Theodora's much-loved cookery books, Irish Traditional Food, Theodora FitzGibbon's Cookery Book and Your Favourite Recipes from Theodora