What an amazing treasure trove of British culinary history, lore, and recipes Ben Mervis has created with The British Cookbook.
Read More
John Mortimer’s most famous creation was Rumpole of the Bailey, but his subtle and deeply satisfying novel of social change, Paradise Postponed is a masterful work.
Greg King’s A Season of Splendor is a nuanced and masterful account of the glittering court of Mrs. Astor during America’s coming-of-age during the Gilded Age.
A review of the new audiobook version of James Herriot’s All Creatures Great and Small.
Jennifer Eremeeva reviews Pierogi: Over 50 Recipes to Create Perfect Polish Dumplings by Zuza Zak.
Lucy Worsley’s prose is as effervescent as her bubbly on-screen persona, which adds much to this intriguing look at the elusive Agatha Christie.
A review of the captivating tale of a half-forgotten Viking Queen.
A discussion with Iceland’s First Lady, Eliza Reid about her new book: Secrets of the Sprakkar.
A conversation with storyteller cook, Zuza Zak about her new cookbook, “Amber & Rye: A Baltic Food Journey,” which explores the cuisines of Latvia, Lithuania, and Estonia.
MY BOOKS
I LECTURE ON THESE CRUISE LINES
