The Cook Book: Fortnum & Mason
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It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.
Fortnum & Mason is a constantly evolving, hugely successful modern enterprise, one that respects its magnificent history while looking forward into the 21st century. The first Fortnum & Mason’s cook book does the same, appealing to the modern reader and cook, whilst never forgetting the past.
A contemporary, accessible recipe book that combines superb recipes and expert advice on ingredients, The Cook Book: Fortnum & Mason shines a light on the history of the best British cuisine, with delicious, contemporary Modern British dishes.
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Tom Parker Bowles is a food writer and broadcaster, and author of five books including E is for Eating: An Alphabet of Greed, the award-winning Full English: A Journey Through the British and Their Food and Let’s Eat: Recipes From My Kitchen Notebook.
He is also Restaurant Critic for The Mail on Sunday, and Food Editor of Esquire. He lives in London with his wife and two children.
