Stephanie Jackson

Publisher

Contains the most delightfully written recipe of all time: "Fry some chipolata sausages. Serve them very hot on a dish and on a second dish a dozen oysters. Alternate the sensations. Burn your mouth with a crackling sausage. Sooth your burns with a cool oyster. Continue until all the sausages and oysters have disappeared. White wine, of course." I treasure my first edition.

Vicky Hayward

Food writer

Does anyone capture the excitement of time spent in the kitchen quite so vividly? All Pomiane’s writing is fun, but I especially enjoy the riffs here on simple, quick cooking.

Patricia Michelson

Founder of La Fromagerie in London

Try and get an original copy - it is probably the most forward thinking cookbook ever written.

Elisabeth Luard

Food writer and illustrator

I gave a copy to each of my children when they left home. He's funny, too!

Harold McGee

Author and lecturer

Matthew Fort

Food writer and critic

Amanda Hesser

CEO & co-founder, Food52

Lindsey Bareham

Author and writer

Randolph Moon

Restaurant owner