Later this year, Serif will be publishing Frances Bissell’s The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs, the third volume in her acclaimed trilogy of books on cooking with flowers. In the meantime we would like to share this delicious dessert recipe from The Floral Baker: Cakes, Pastries and Breads.
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Today is Pahela Baishakh – Bengali New Year, and to help our readers celebrate here are two delicious recipes from Chitrita Banerji’s Bengali Cooking: Seasons and Festivals.
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This week’s free recipes are taken from the very first book on Jamaican cuisine, Caroline Sullivan’s Classic Jamaican Cooking, first published at the end of the nineteenth century. Nothing is as evocative of the Caribbean as the taste of coconut, and here Sullivan offers two delicious baked coconut dishes.
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This week’s free recipe is taken from Edouard de Pomiane’s Cooking with Pomiane. A highly-respected scientist at the Institut Pasteur in Paris as well as a much-loved radio chef, Pomiane was once described by Raymond Blanc as “my hero.”
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This week’s free recipe comes from Roman Cookery, Mark Grant’s classic work on the cuisine of ancient Rome. Roman Cookery unveils one of Europe’s last great culinary secrets: the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, their cuisine was the origin of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.
Continue reading “A delicious recipe for pork, white wine, and figs from ancient Rome”