Books

Eleanor Ford is a multi-award winning author writing about food and travel. A new cookbook, A WHISPER OF CARDAMOM, is out now.

More

Eleanor Ford books
“Eleanor Ford is an inspiring teacher, and it’s a joy to progress through her lessons in these pages.”
— Nigella Lawson
“Eleanor Ford’s passion shines through her beautiful and picturesque writing.”
— Guild of Food Writers Awards

About

Writer and traveller Eleanor Ford collects and develops recipes from around the world, creating dishes to enchant and delight.

More

“Eleanor Ford is a cook and a historian, a culinary detective and a gastronomic archaeologist.”
— Yotam Ottolenghi
“As an armchair traveler, I was … lured into the kitchen by Eleanor Ford’s fine recipes”
— New York Times

Recipes

Simple recipes with evocative flavours.

More

“Recipes are evocatively appealing and surprisingly simple for the home cook.”
— House & Garden
“Recipes every bit as delectable as the prose.”
— Tom Parker Bowles

Notebook

Follow Eleanor’s news, notes and events.

More

“Shared with love, sensibility and sensitivity.”
— Mallika Basu
“Writing so gloriously vivid I can’t put it down.”
— Lara Lee

Contact

Get in touch

Eleanor on Instagram

I am happy as a lark to be shortlisted for a 2025 Guild of Food Writers award. ‘A Whisper of Cardamom’ is up against some formidable cookbooks. How proud I feel that my ode to spices sits amongst them. 🫚🌶️ 🦜 Huge thank you to the @the
Pistachio green beans We are used to using herbs in bold quantities, but you can do the same with spices too. A quartet of toasty seed spices (coriander, cumin, nigella and fennel seeds) play together with pistachios and olive oil in a dry, nutty
A pink cake for Sylvia. If you’ve got my most recent book, you might know this recipe - a featherlight raspberry and vanilla sponge that I developed some years ago for my daughter’s birthday. When I asked her what cake she wanted this ye
The happiest family trip to Tamil Nadu, southern India. These photos capture some of the colour but can do little to convey the intensity - of heat, of spice, of overwhelming magic. We travelled overland across the state going from city to jungle, c
Village life in the Palani hills, a pepper growing region of Tamil Nadu.
2025 is one of those special years when Western and Orthodox Easters coincide, one aligning to the Gregorian and the other to the Julian calendar. Each festival celebrates the same event in its own way but they also share many traditions, not least a
‼️Test your spice knowledge. In this magical jungle plantation in Tamil Nadu, wild spices grow alongside lime and avocado, jackfruit and snake goards. Botanists and foodies - can you identify which picture shows what: A. Nutmeg B. Coffee beans C. C
Chennai beach stalls, where throngs gather at sunset for fried fish, potato tornadoes, Indochinese, eggs on sticks and grilled corn overlooking the Bay of Bengal.
An Easter treat: I have a feature in April’s @houseandgardenuk magazine with recipes for AN EASTER TABLE. The recipes in question, if you are wondering, are Slow-roast lamb with sumac, dates and pomegranates; Pistachio green beans; Bulgur pil
Scenes from Parisian brasseries. Jewel-like oeuf en gelée, lip puckering leeks vinaigrette, beautiful tiles, endless frites and an eleven year old’s delight at both snails and soufflé. Here are three of my favourite in Paris, all
Two of my unmissables in Singapore: @maishaconcept who made my dreamy 🧿 skirt, and @bopgelato for exceptional botanical flavoured ice creams 🍦 This is second time I’ve visited Maisha Concept’s atelier and left with oodles of hand block
🇸🇬 Singapore icons 🇸🇬 PART 2 Roti prata. The bread is folded into layers as thin as paper napkins before being fried, so you can pull them apart and dunk both crisp and softly elastic pieces into fiery curry sauce. This is the dish I leave Singa