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.”
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.