The Downright Epicure: Essays on Edward Bunyard (Edward Wilson) Charcuterie When their family-run restaurant Parwana

When their family-run restaurant Parwana opened its doors in Adelaide

102 never-before-published recipes for spice blends

Tasting Rome is a showcase of  modern dishes influenced by tradition

An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between

The Downright Epicure: Essays on Edward Bunyard (Edward Wilson) Charcuterie When their family-run restaurant ParwanaEdward Ashdown Bunyard (1878 1939) was England's most well known pomologist (student of apples) and a significant gastronome an epicure in the 1920s and '30s. In his written work, Bunyard was important for his trenchant and enlightening explication of the charm of apples, surely England's most noble garden product, as well as pears and other fruits. Written by a range of authors, this volume contains essays about Bunyard's friendships, scientific