metacritic

I'm glad I posted my question if only to resurrect this threat you've pointed us to. That is an appealing project!

I would like to build up my cookbook collection on specific regions of Italy. I know of very few truly excellent English-language books in this vein. For Venitian cooking I know only Da Fiori For Calabria I use Arthur Schwartz's underrated but wonderful Naples at Home For the Garfagnana there is Cesare Casella's exceptional Diary of a Tuscan Chef For Sicily I use Anna Tasca Lanza's Heart of Sicily (though not as often as I should). What are essential books or lesser known gems that one will return to with something resembling frequency?

I have this one, as well, and it's going to be available in the US in April (with a much prettier cover, I might add). Interesting. April is a big month for cookbooks then. I also love Hawksmoor. Everything I've made from it is superb (though certainly not light).

This comes too late for you but Niger Slater's Tender Volume 2 is only available in the UK (or at least not published in the US) but it might be my very favorite thing he has written. It is superb and should be chased down by all.

Though without power after an unusually early and nasty snowstorm I very much appreciate this. I ordered my copy and am eager to regain electricity and heat and to be able to cook such food again!

Murray's now carries a Mangalitsa cured ham. It honestly rivals bellota pate negra but is much less money.

I loved the Hawksmoor on a recent trip to London and am glad to see that they now have a cookbook. Thanks for the alert. I wish they allowed for more insight as to what's in the index, chapters, etc, but perhaps you can help us know more of what is in the cookbook. By any chance are there recipes for bone marrow gravy and the stilton hollandaise? Beef dripping chips? Sticky toffee pudding? Recipes for any of those would make this book a must-buy for me.