- A Kitchen in Corfu
- Weidenfeld & Nicolson
London, 1987 (As series and commissioning editor) -
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) -
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) -
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) -
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) -
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) -
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
