No Place Like Home

Originally published in 2001 to enormous acclaim, Rowley Leigh superbly demonstrates the qualities inherent to this series – culinary genius combined with a distinctive literary style. Well known to a British audience through his weekly column in the Financial Times and his London restaurant, Le Café Anglais, it just felt wrong not to have this classic book in print for a fresh generation of readers.

Split into four chapters – Spring, Summer, Autumn and Winter – Rowley picks out exactly what is in season, and devises menus for a variety of events which range from the downright amusing ‘club dinner for the rich uncle’, to a painstaking ‘the vegetarian in Lent’ to terrifying ‘still courting: a foursome’. There is nothing here that could not satisfy the most pernickety of diners, and Rowley ends each chapter with a practical hint on a particular subject, such as frying steak properly or a discourse on the Jerusalem artichoke.

With over 250 carefully selected recipes, a brilliant suppliers list and directory, the reader and cook is transported instantly into Rowley’s own kitchen at home, where simple, seasonal food is cooked as vibrantly as possible.