Books

Eleanor Ford is a multi-award winning author writing about food and travel. Latest cookbook: A WHISPER OF CARDAMOM

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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.

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“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.

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“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.

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

Contact

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Eleanor on Instagram

Don't save elderflowers for sweet for they make a delightful addition to salads too. Here is a picnic salad (greens, white beans, avocado, seeds, zingy dressing) with a head of elderflower plucked as we laid down the rug. Roast chicken. Baguette. Pe
An update for the many fans of ‘Pink Cake for Sylvia’: it works beautifully in cupcake form, which was this year’s requested variation. 12 paper cases, 20 minutes in the oven. And halve the quantity of frosting. 🧁 If you don&rs
I’d love to hear your ideas on how should put this delectable array of new spices to use. I’m game to try something unexpected…. Some here are new to my collection. Orris root - how thrilling! (@thathungrychef any ideas?) Fine her
I love being a Great Taste judge @guildoffinefood. It’s a responsibility I take very seriously, along with huge and greedy enjoyment!
Easter, of course, demands chocolate. If you are drowning in sugar and want something with a more grown up edge, my chocolate tahini bars are what you need. Just two ingredients - plus salt - gives fudgy texture and pleasing bitterness. Find my recip
Some things that delighted me in Hong Kong this year: 🥕 Lo bak so: radish dim sum in a shatteringly crisp, lard-based dough shaped into carrots for Chinese New Year. To delight the horses perhaps? 🦾 Robot waiters with cat faces careering through
Happy Valentine’s Day! I confess, I didn’t make these today. In fact they were from a Valentine’s food event I led at Fortnum & Mason a couple of years ago. However, they are very much in the spirit of what is happening in our
This year Pancake Day and Lunar New Year fall side by side, so here’s an idea to celebrate both together. From The Nutmeg Trail, this jasmine tea–smoked chicken is steamed first for tenderness, then smoked in a wok with tea, rice, sugar
Training the trainers. A privilege to lead Great Taste’s head judges in Dorset and London through The Language of Spice - tasting, talking, and sharpening the words behind the awards. 🌶️ Alongside @ajsharpflavourfanatic exploring food trends
Bright, zesty recipes for cold, grey days. January is a month that calls for a palate-awakening jolt. After Christmas and New Year’s sumptuousness, we crave flavours that are sharp edged and enlivening. Find my collection of sour, bitter and z
🧄 January food should be invigorating. This Sri Lankan garlic clove curry from The Nutmeg Trail is exactly that. A real treat for garlic fiends: whole cloves gently poached in a spiced coconut gravy until they mellow, sweeten and soak up the floral
Unexpected guests 🐑🐏
Recipe for a blustery weekend to conjure dreams of a Greek island or Turkish bazaar, perhaps. Baklava cheesecake with orange blossom syrup. 💫 Two favourites together in one irresistible package: nutty baklava and a delicate cheesecake, barely swee
Back in England, it seems barbecue season is well behind us, but I wanted to lock this clever trick in my mind for next year. Learnt from my brother-in-law - roasting whole vegetables in the coals. I’ve done it before with aubergines, but he ad