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The essential step-by-step recipe book for home cooks – the 'best of the best' from three Phaidon bestsellers.

Simple & Classic is a new collection of the very best of Jane Hornby's recipes from the bestsellers What to Cook & How to Cook It, Fresh & Easy, and What to Bake & How to Bake It. The beauty of Hornby's recipes is how easy they are to perfect – with detailed step-by-step shots and stunning images of the finished dishes.

Packed full of the most popular international recipes from Herb-Crusted Lamb to Eggs Benedict, and Berry Crumble Ice Cream to Chocolate Mousse with Cherries, these classic and contemporary recipes are destined to make this the most useful cookbook on the shelf. Also includes Roast Chicken with Tarragon Sauce, Huevos Rancheros (Mexican spiced beans with eggs) and Chocolate Profiteroles – as featured in The Sunday Times Magazine.

About the Author:

Jane Hornby is an experienced food writer who specializes in creating inspiring, reliable recipes that can help anyone to become a better cook and baker. After training as a chef, she spent six years at the BBC's bestselling cookery title Good Food magazine. For the past decade Jane has contributed recipes and food styling to the UK’s top food magazines alongside writing books.

Over 30 recipes for an enticing and creative array of artisanal cocktails, mixed drinks (alcoholic and non- alcoholic), and special snacks, utilizing seasonal and  locally-sourced ingredients for all seasons and occasions

Includes instructive and helpful sidebars on foraging and pickling ingredients — whether from your local wilderness, farmer’s market, or grocery store

Author Selma Slabiak shares personal stories and anecdotes from growing up in Denmark and relays rich Nordic traditions and mythology that inspire and inform her original recipe creations

Incorporates joyous Scandinavian life philosophies such as hygge (‘cozy contentment’), lagom (‘finding balance’), friluftstliv (‘appreciation and engagement of nature and the outdoors’), and fika (‘coffee break’), amongst others

What could possibly be better than sharing and enjoying in life’s simpler pleasures with friends and loved ones? 
This idea is at the heart of the Scandinavian lifestyle trends that many in contemporary culture have come to embrace. In an ever-present, all-encompassing quest to create this “just right” feeling when entertaining guests, star mixologist Selma Slabiak celebrates her Danish heritage by combining her personal and professional ethos for conviviality and togetherness with her expert, innovative knowledge of foraging and farm-to-table practice to present inventive drink and cocktail recipes in one multi- faceted book. Slabiak shares with her readers elevated bartending expertise and finesse, layering familiar and unusual flavors and ingredients, along with Scandinavian traditions and nostalgic stories from her childhood in Denmark, in an inspiring, delicious, and original recipe book of Nordic-based cocktails—so we can all capture the extraordinary in the everyday.

About the author:

Born and raised in Denmark, Selma Slabiak came to New York in 2007 to make a name for herself in the cocktail world. Since then, she has been Head Bartender at acclaimed Michelin-starred Nordic restaurant, Aska, overseeing the innovative bar program. With other stints at Donna Cocktail Club and various esteemed cocktail bars in Brooklyn and Manhattan, she has been crafting original and exciting drink menus rooted in Nordic ingredients and techniques. She shares her love of nature and storytelling through her medium of choice — the mixed drink.

For the home entertainer and bartender, experienced mixologist, as well as anyone fascinated and inspired by the new Nordic cuisine movement via creative cocktails and drinks

Plating — the art of presenting food on the plate — is brought to life for amateurs and pros alike, with spectacular photography and how-to’s for creating a visual feast with exquisitely arranged dishes.

Displaying food on a plate can turn a great dish into an artwork. Story on a Plate explores plating in all its facets, delving into the inspirations, artistry, and techniques behind some of the most imaginative and visually compelling plating across the globe. Through profiles of industry stars, how-to guides and spectacular photography, Story on a Plate invites you to learn simple ideas and techniques that will elevate your own plates of food from sustenance to art. From appetizers, main dishes and deserts, you will find eye-popping meditations on rhubarb served in Amsterdam, an egg nestled on a bed of hay in London, or a whimsical ode to honey in Hong Kong.

About the Author:

Rebecca Flint Marx is the former food editor of San Francisco Magazine and the former reporter and research editor for The Village Voice, New York, and Elle. Her writing has been published in The New York Times, The New Yorker online, The Wall Street Journal and The Art of Eating, resulting in the prestigious James Beard Award for Food and Culture. She is the co-author of two cookbooks, The Basque Book and The Big Gay Ice Cream Book and is based in Brooklyn today.

Meatless meals revamped by the Cinnamon Snail, the vegan food truck with a cult following.

What's the secret behind the Snail's takeover of New York City streets? In all kinds of weather, vegetarians, vegans, and omnivores alike queue up for addictive vegan cuisine from truck owner Adam Sobel. Now Adam brings his food straight to your kitchen, along with stories of the challenges of working on a food truck while still finding ways to infuse food with imagination, love, and a pinch of perspective. Street Vegan brings the energy and passion of the Cinnamon Snail's creative cooking from truck to table, including:

· Breakfasts: Fresh Fig Pancakes, Fried Dandelion Greens with Lemon Garlic Potatoes, Poached Pear-Stuffed French Toast
· Beverages: Vanilla Sesame Milk, Cucumber Ginger Agua Fresca, Peppermint Hot Chocolate
· Soups and Sandwiches: Korean Kimchi Soup, Jalapeño Corn Chowdah, Brown Sugar-Bourbon Glazed Seitan, Gochujang Burger Deluxe
· Veggies and Sides: Lemon-Soy Watercress, Maple-Roasted Kabocha, Horseradish Mashed Potatoes
· Desserts and Donuts: Roasted Mandarin-Chocolate Ganache Tart, Pine Nut Friendlies, Rum Pumpkin Chiffon Pie, Vanilla Bourbon Crème Brulée Donuts, Cinnamon Snails

About the Author:

Adam Sobel is the chef and owner of the four-time Vendy Award-winning vegan food truck the Cinnamon Snail. He has appeared on Food Network and PBS and has written about vegan food for Vegetarian Times. He teaches vegan cooking classes at the Institute for Culinary Education in New York. When he s not on the truck or in the kitchen, he and his vegan family can be found in Red Bank, New Jersey usually prac­ticing yoga and snuggling with their doggies.

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Пролистать книгу Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck на Google Books.

SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022

Selected for Jamie Oliver's Cookbook Club

Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail.

Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.

About the Author:

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. He is a multi-award-winning chef, restaurateur and author.

Josh’s first foray into cooking was as early as eight years old. He spent a lot of time at home due to a childhood illness, where his young mind was inspired by daytime TV cooking shows and cookbooks. This interest continued through school, and at age sixteen, he enjoyed his first dining experience at an award-winning Sydney restaurant. With this, the young cooking enthusiast was hooked.

Once qualified, Josh’s professional career began in the kitchens of some of Sydney’s greatest restaurants. While working in the fish section, his respect for the magnificent Australian seafood was matched by his frustration at the volume of waste. He began to create alternative ways to use all of the fish and was encouraged by his mentors to explore his curiosity. The result was an individual and all-consuming approach to cooking fish that didn’t quite fit with any menu at that time.

In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But together on a small budget, the couple managed to create a bustling neighbourhood favourite. Within its first year, the restaurant achieved significant global interest.

Two years later in 2018, the couple opened Fish Butchery, a retail offering located only a few doors away from the restaurant. The one-of-a-kind retail outlet is a temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled and cut to order. Josh has pioneered the dry ageing of fish, and his ground-breaking approach to utilising the whole fish has gathered international recognition. Fish Butchery at Home was introduced in 2020 and mrniland.com followed as an online portal for retail and additional opportunities.
Josh’s debut book ‘The Whole Fish Cookbook’ was published by Hardie Grant in September 2019 and received worldwide acclaim.

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

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Пролистать книгу The Art & Science of Foodpairing: 10,000 Flavour Matches that Will Transform the Way You Eat на Google Books

Become your own bartender and create new, delicious concoctions at home with this collection of artisan cocktail recipes. In addition to craft drinks and techniques, this book also covers traditional mixology methods and features classic cocktails that never go out of styles, such as the Mai Tai, Marilyn Monroe, and Zombie. Are you craving a cocktail but not the alcohol? Try your hand at making mock-tails with recipes for the Ginger Fizz, Long Boat, Sober Sunday, or Cranberry Energizer. Let the cocktail hour commence with more than 200 recipes to choose from!

Explore the chemistry of cocktails and mocktails with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!

Collect all of the titles in our Mixology series - Bourbon & Whiskey, Gin, Rum, and now including Word Search Intoxicating Puzzles, Mocktails, the Essential Guide to Cocktails, and holiday essential Making Spirits Bright.

About the Author:

The Parragon name means quality, entertainment, and value and has been at the forefront of publishing for nearly 40 years. Going forward as an imprint of Cottage Door Press, the Parragon brand includes books that are interesting, entertaining, and affordable.

Add a stylish and thoughtful finishing touch to your decorative table setting with a carefully chosen and presented napkin.

How much better food tastes when it is thoughtfully presented at a beautiful and stylish table, and what better way to embellish your dining experience than with a chic folded napkin. There are step-by-step instructions for 20 napkin folds in a range of stylish shapes. Inspiring ideas for decorating, embroidering and monogramming are also included, as well as for making napkin rings using fresh flowers, fruit and ribbons.

Ten themed occasions are featured, including all-time favorites such as Classic Elegance or Romantic Dinner, festive meals such as Christmas Cheer and Wedding Breakfast, as well as occasions such as Mother’s Day Lunch or Baby Shower. For each event, there is a wealth of delightful suggestions for creatively styled napkins and other finishing touches.

Whether it’s a relaxed family lunch or a formal wedding table, The Art of Napkin Folding is full of inspiring suggestions for beautifully styled napkins.

When a recipe calls for ‘beer’ do you have even the first clue of what you should add? When was the last time you read a recipe that really specified a beer style, or even suggested a few different brands from your supermarket shelves? It's never been done, until now!

Award-winning beer expert Melissa Cole has combined two of her greatest passions: great brews and delicious food. Sharing over 70 gorgeous recipes using beer as the star ingredient, you will discover new and exciting ways to cook with beer. Far removed from your standard 'pub-grub' blokey food, Melissa has selected recipes that will suit the modern palate, regardless of whether you drink beer! From a show-stopping Brined Bone-in Pork Loin with a Beer-Soaked Fruit Stuffing to a delicate and sharp Sour-Beer Ceviche you'll also find inventive ideas for quick beer-infused pickles and brines to the most mouthwatering sweet and savoury bakes; this is a new, more inviting and sophisticated approach to cooking with beer. 

With expert advice on beer types, flavours and brands, to beer and cheese pairing and helpful menu ideas to inspire your own beer-food party, The Beer Kitchen is the benchmark cookbook for every beer lover.

With Gin making record sales across Britain and the rest of the world, there’s been a boom in new distilleries and a thirst for new ways to enjoy this juniper-based spirit. Enter Dan Jones, bestselling gin author and cocktail enthusiast, who will make you love this tasty drink even more.

Starting with the history of gin, Dan reveals how the first distilleries opened in the UK in the 1600s, explains the nuts and bolts of making the beverage, as well as all the different trends it has experienced. He’ll take imbibers on a journey around the world to some of the top producers, uncovers new trends, and shares over 100 tasty recipes, from classic cocktails, batch drinks, new concoctions, homemade syrups and more, and answers all the gin questions you were afraid to ask.

Featuring stylish photography and illustrations throughout, The Big Book of Gin is a comprehensive guide to the renaissance of one of the world’s most celebrated spirits.

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made, Gin: Shake, Muddle, Stir and The Gentleman's Guide to Grooming.

New York Times Bestseller The Bob’s Burgers Burger Book gives hungry fans their best chance to eat one of Bob Belcher’s beloved specialty Burgers of the Day in seventy-five original, practical recipes. With its warm, edgy humor, outstanding vocal cast, and signature musical numbers, Bob’s Burgers has become one of the most acclaimed and popular animated series on television, winning the 2014 Emmy Award for Outstanding Animated Program and inspiring a hit ongoing comic book and original soundtrack album.

Now fans can get the ultimate Bob’s Burgers experience at home with seventy-five straight from the show but actually edible Burgers of the Day. Recipes include the "Bleu is the Warmest Cheese Burger," the "Bruschetta-Bout-It Burger," and the "Shoot-Out at the OK-ra Corral Burger (comes with Fried Okra)." Serve the "Sweaty Palms Burger (comes with Hearts of Palm)" to your ultimate crush, just like Tina Belcher, or ponder modern American literature with the "I Know Why the Cajun Burger Sings Burger."

Fully illustrated with all-new art in the series’s signature style, The Bob’s Burgers Burger Book showcases the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. All recipes come from the fan-created and heavily followed blog "The Bob’s Burger Experiment."

About the Author:

Loren Bouchard is the Emmy-winning creator and producer of Bob’s Burgers, co-creator of Home Movies, and writer and producer of Dr. Katz, Professional Therapist.

Cole Bowden started the cult favourite Tumblr blog the Bob’s Burger Experiment, which has been featured in Entertainment Weekly, Vulture, Serious Eats, The AV Club, Nerdist, and NPR’s food blog, The Salt.

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Пролистать книгу The Bob's Burgers Burger Book: Real Recipes for Joke Burgers

Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.

Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

Recipes include:

- Braised rabbit, mustard and bacon
- Ox tongue, carrots and caper sauce
- Duck fat toast
- Smoked cod’s roe, egg and potato cake
- Confit suckling pig shoulder and dandelion
- The Smithfield pickled cucumbers
- St. JOHN chutney
- Butterbean, rosemary and garlic wuzz
- Honey and bay rice pudding

Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

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The Book of St. JOHN by the inimitable Fergus Henderson and Trevor Gulliver includes over 120 joyous recipes, (almost all never-before published) from their world-famous restaurant. 

In 2019 – happily coinciding with the Year of the Pig – St. JOHN and its iconic brand are celebrating 25 years of unforgettable, pioneering food. For a quarter of a century, Fergus and Trevor have been serving up food that is as elegantly simple as it is heartfelt and generous. At once ever-evolving and steeped in tradition, theirs is a true celebration of British ingredients.

Told with trademark verve, The Book of St. JOHN captures the unique and distinctive spirit of the original pioneers of nose-to-tail cooking, and provides a unique insight into one of the cornerstones of the British restaurant scene. 

Along with photographs by Jason Lowe and illustrations by Fergus himself, the extremely user-friendly recipes demystify disconcerting processes such as offal butchery and in other cases detail the classic recipes at the heart of St. JOHN repertoire simply explained for the home cook.

The book is structured to mirror the practices and rhythms of the St. JOHN kitchen and so begins with ‘The Pivotal Pig’, a whole chapter dedicated to understanding the true nature of the nose-to-tail animal. From butchery to stocks, braise and brine, this section takes you through the foundation stones of St. JOHN’s kitchen working practices leading you to must-make recipes like Grilled Lambs Hearts, Peas and Mint; Ox Tongue, Carrots and Caper Sauce and Beef Mince on Dripping Toast.

However, St. JOHN is about more than meat. The extensive repertoire of fish and vegetable recipes is well covered, including a chapter on creating bounty from a well-stocked store, featuring recipes for the essential Master Pickle; The St. JOHN Chutney; A Universal Jelly and Lentils. 

Puddings are vital at St. JOHN and celebrated as such with recipes for comforting classics like ‘Steamed Syrup Sponge, Sherry Trifle and Peach Cobbler. All to be served with ice cream, custard or cream. That is non-negotiable.

At St. JOHN, every moment of eating and drinking, however modest, is an expression of possibility and potential. Nowhere is this more evident than in the chapter celebrating breakfast, lunch, dinner and of course all those moments to savour in-between; eschew the eleven o’clock biscuit tin and reach instead for a piece of Seed Cake and a glass of Madeira.

And finally we finish with a chapter dedicated to feasting – occasions to mark friendship and the passing of time – complete with menus for birthday lunches, an outdoor fete and of course a St. JOHN Christmas feast.

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Пролистать книгу The Book of St John: Over 100 Brand New Recipes from London’s Iconic Restaurant на Google Books.

Over 250 easy-to-follow authentic recipes to serve with drinks in typical Spanish style, or to combine as a feast to share

The ultimate guide to the most-loved Spanish food. With its appetizing dishes of bite-sized food, usually eaten before dinner, tapas and tapas culture are a Spanish way of life... and the most popular and convivial way to enjoy Spanish food. Served in bars all over Spain, good tapas comes from the perfect marriage of food, drink, and conversation.

The recipes are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire.

Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adrià, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. Their book, 1080 Recipes: The Spanish Cookbook, has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication.

Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide.

About the Author

With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed to countless newspapers and magazines.

Inés Ortega has written many cookbooks and collaborated with her mother on this and the bestselling Spain: The Cookbook.

José Andrés grew up in Spain and trained under Ferran Adrià at elBulli before moving to the USA, where he was one of the first chefs to introduce tapas to American restaurant-goers.

With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni.

An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, the book provides recipe ideas for enjoying it on every conceivable occasion.

Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewing and Andreas Papadakis (Tipo 00).

Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks, this book is the must-have new release in alcohol books.

About the Author:

Shaun Byrne is an ideas man. After bartending, his first venture into production changed the game for a whole category – vermouth. Maidenii is now a mainstay in Australia’s bars, and its products have won titles such as Best Aperitif and Most Influential Spirits Innovation. Shaun’s consultancy business Good Measure enables him to share his knowledge with the many startups that are entering the fold, and brings high-quality bars and local products to festivals across the country. In 2017 Shaun brought the team together to found Marionette Liqueurs, which won Champion Liqueur in the Distilled Spirits Awards in 2018 and 2019. Although you’ll no longer find Shaun behind a bar, he’s constantly powering away behind the scenes to bring categories that others have overlooked to centrestage. He is the co-author of three books, Vermouth, All Day Cocktails (August 2019) and Occasional Punch (April 2020).

All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. 

The Chef’s Library is the world’s first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. 

Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.

About the Author:

Jenny Linford is a London-based food writer, a member of the Guild of Food Writers, and the author of several books, including Food Lovers’ London, Great British Cheeses, and The Tomato Basket. She was the general editor of 1001 Restaurants You Must Experience Before You Die, a guide to iconic restaurants around the world.