"This feast of sumptuously presented seasonal recipes and food writing will be savoured by gastronomes and book-lovers alike."
A clever concept, delectably delivered - featuring a feast of recipes and tales to inspire readers around the table, around the year, Miranda York’s The Food Almanac will make a piquant present for gourmands and bibliophiles. With a bounty of stories, pieces of passion, stylish illustrations and reading lists accompanying the recipes, this is a book to relish over time rather than scoff down in one sitting, though the delicious results might make that quite a feat of restraint.
Each chapter covers a month of the year and opens with a handy checklist of seasonal ingredients to look out for, with an in-depth focus on star ingredients - lemons that “bring flashes of brightness to the dull grey days of January”. Gooseberries that “perform their spritely dance” in July puddings. September’s “tiny, tangy, ancient” crab apples. The “smoky sweetness” of December chestnuts. It’s global in outlook too, with poets, novelists and acclaimed food writers and chefs from around the world sharing stories, memories and insights alongside coverage of food-focussed feasts deserving of a fanfare, among them New Orleans Carnival and Anzac Day in Australia. The roll-call of writers provides a rich range of voices and views too, with contributions from chefs Raymond Blanc and José Pizarro, chef, restaurateur and food writer Yotam Assaf Ottolenghi, writer and cook Zoe Adjonyoh, novelists Kit de Waal and Deborah Levy, and many more besides.
| Primary Genre | Cookery, Food and Drink |
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