Many of our interviews dedicated to food and cooking inevitably touch on the cuisine of the Mediterranean, but a handful are entirely dedicated to the region.
Cook and best-selling author Diane Seed chooses her best books on Mediterranean cooking, recommending cookbooks on Sicilian, Moroccan, Middle Eastern, Greek and Turkish cuisine. Interviewed as a pair, Diane Farr Louis and June Marinos focus exclusively on Greek cooking. Ruth Rogers, co-founder of the River Café restaurant, recommends her best books on Italian food. Elizabeth Luard chooses the best books on French cooking and the cook Samantha Clark her best books on Spanish and Moorish cooking. She also tells us how her travels around the Mediterranean have inspired her.
The best books on Greek Cooking, recommended by Diana Farr Louis and June Marinos
The authors of Prospero’s Kitchen take us on a culinary tour of Greece and explain how the country’s history has influenced its cuisine in sometimes surprising ways
The best books on Mediterranean Cooking, recommended by Diane Seed
Cook and bestselling author Diane Seed selects five books on Mediterranean cuisine. From the forgotten spices of Turkey to the stews served to Greek freedom fighters, the variety of the region’s food is unsurpassed
The best books on Italian Food, recommended by Ruth Rogers
A culinary tour of Italian food, with co-founder of the acclaimed River Café restaurant Ruth Rogers. She tells us about the books that have inspired her, including the one she asks all her chefs to read!
The best books on Spanish and Moorish Cooking, recommended by Samantha Clark
Samantha Clark, co-founder of the award-winning restaurant Moro, tells us about the camper van trip to Morocco that inspired her, and why we should all get acquainted with chicharrones and calzots!
The best books on French Cooking, recommended by Elisabeth Luard
The food writer and journalist says it was a Pole, Edouard de Pomiane, who taught the French housewife how to cook.
The best books on Simple Cooking, recommended by Bruno Loubet
The Michelin-starred chef Bruno Loubet chooses the book that taught him the shortcomings of everything he had learned in catering school, and four other favourites. Two are by Australian chef Stephanie Alexander
