Updated: May 20
I have been trying to whittle down my Christmas list this year over the past couple of weeks. There are a couple of people on it who you are most certainly sophisticated Foodies. Where do you begin trying to get these bon viveurs an adequate Christmas present?
I have quite literally (in certain stores) been going around in circles not quite finding the right present that wouldn't be deemed to amateurish or of value to their mind boggling knowledge. Then a bolt of lightening struck me and I thought ummmm perhaps there have been some Food Awards this year that might highlight what was available to buy them. And voila presents have been bought.
Quite handily The Guild of Food Writers have an award ceremony every year and Fortnum and Masons too? Why hadn't I thought of consulting them to have done all the hard work for me before now? Who knows. I have curated a selection of books food Food and Wine lovers below to make your life easier.
Sophia's guide to what you can buy Foodies and Wine lovers:
Someone who loves History will also find this captivating.
"This is a fascinating and timely study of the far-flung sources of our food supply" (Jane Shilling Daily Mail) "After reading this you’ll never sit down to dinner without finding a trace of empire in your meal again" (Strong Words) "A wholly pleasing book, which offers a tasty side dish to anyone exploring the narrative history of the British Empire" (Max Hastings Sunday Times) "Revelatory... Original, thought-provoking and highly entertaining" (Daisy Goodwin The Times) "Dazzling… This book’s treatment of food in the empire is innovative and exciting… A remarkable achievement" (Guardian)
'Smart, fun, useful -- highly recommended' -- Hugh Johnson, co-author of The World Atlas of Wine 'Full of valuable, well-founded information. Perfect!' -- Michel Roux Jr 'This work of genius means you'll ALWAYS know which wine goes with which food' -- Marina O'Loughlin 'Unbelievably useful' -- Sunday Times 'A go-to guru on all liquid refreshments' -- Telegraph 'Moore is one of the best wine writers of her generation... enlightening... Wine and food lovers will find much to enjoy and agree with here' -- Harpers 'Accessible... entertaining... invaluable' -- --Waitrose Weekend
Winner of the Fortnum & Mason Drink Writing award 2018.
ursting Bubbles is an absolute pleasure to read from start to finish. Packed with insightful perspectives, Robert Walters captures the people and history of Champagne unlike any other book. It s very rare that a book on wine manages to fit both wine experts and novices equally. Whether you consider yourself an expert on Champagne, or you ve never popped a cork in your life, Bursting Bubbles has plenty to offer both ends of the spectrum and everyone in between. --Derek Morrison, The Good Wine Shop (Independent Champagne Retailer of the Year 2017) & Co-Founder of 'Grower Champagne Month'
"Quite simply an essential book ... a masterpiece" (NIGELLA LAWSON) "I have become slightly obsessed ... revolutionary in its simplicity" (YOTAM OTTOLENGHI) "This beautiful, approachable book captures how it should feel to cook: full of exploration, spontaneity and joy" (ALICE WATERS) "An exhaustively researched treatise on the four pillars of successful cooking. If you can train yourself to recognize the proper balance between salt, fat and acid, then apply the right kind of heat, you'll churn out simple, sophisticated fare in the spirit of Berkeley's Chez Panisse, where Nosrat started out" (New York Times) "Funny and beautifully illustrated, this book will change the way you cook" (BBC Good Food)
Accessible, adventurous, amusing and informative Source: The Times Bosker's journey into this sodden universe is thrilling, and she tells her story with gonzo élan. Source: New York Times Remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny. Source: San Francisco Chronicle such a good story, so brilliantly written...Make this the first book you buy in 2018. YOU HAVE TO READ THIS BOOK. Source: JancisRobinson.com
With The Palestinian Table, Reem Kassis gracefully demonstrates the power of food to transcend the political divisions that are, too often, all we know of a place like Palestine. Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world."—Anthony Bourdain
"Palestinian cuisine... which for decades has been relegated to tourist traps and quick-fare family restaurants, is having its moment." —The New York Times
"Palestinians do not often have the opportunity to show off their cuisine." —Financial Times
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