Food: Our Food, Our World

Weidenfeld & Nicolson
Series & commissioning editor:
food as culture
1984-1993

Other books
1987-1993

A Kitchen in Corfu

Weidenfeld & Nicolson
London, 1987 (As series and commissioning editor)
Copyright

Written by James Chatto & W.L. Martin.  "A brilliantly researched book that combines the topographic sensitivity of Durrell with the narrative celebrations of James Morris's Venice." The Literary Review

as published + links 

In an Irish Country Kitchen

Weidenfeld & Nicolson
London, 1992 (As series and commissioning editor)
Copyright

Written by Clare Connery.  A collection of more than 150 recipes drawn from the agricultural and culinary traditions of the Irish people, and invoking original historical sources and archeological evidence.

as published + links 

Life and Food in Bengal

Weidenfeld & Nicolson
London, 1987 (As series and commissioning editor)
Copyright

Written by Chitrita Banerji.  "Whether writing about bread… or about the Bengali learned appreciation of bitterness as a taste, this is fascinating stuff." World of Cookbooks, Vol VI, no 1

as published + links 

Life and Food in the Caribbean

Weidenfeld & Nicolson
London, 1991 (As series and commissioning editor)
Copyright

Written by Cristine Mackie.  Drawing on many original sources, including diaries, letters and household accounts, and on her own experience of the islands' kitchens, MacKie builds up a portrait of the people, cultures and cuisines that spread to the Caribbean. "Beautifully written and produced" - Vogue.

as published + links 

Life and Food in the Dordogne

Weidenfeld & Nicolson
London, 1986 (As series and commissioning editor)
Copyright

Written by James Bentley.  "A good scholarly book for those who love the cooking of the country in France.... It has much historical information as well as authentic recipes" - The Irish Times.

as published + links 

Soul Food. Cuisine from the Deep South

Weidenfeld & Nicolson and Grove/Atlantic
London/New York, 1989 (As series and commissioning editor)
Copyright

Written by Sheila Ferguson - former member of the of the UK-based soul trio, the Three Degrees. Illustrated with photographs by Howard Grey, this book combines Sheila's family history with recipes for traditional soul food from the southern USA.

as published + links 

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