Books
- 1950: Mediterranean Food, decorated by John Minton. London: John Lehmann OCLC 1363273
- 1951: French Country Cooking, decorated by John Minton. London: John Lehmann OCLC 38915667
- 1954: Italian Food, illustrated by Renato Guttuso. London: Macdonald OCLC 38915667
- 1955: Summer Cooking, illustrated by Adrian Daintrey. London: Museum Press OCLC 6439374
- 1960: French Provincial Cooking, illustrated by Juliet Renny. London: Michael Joseph OCLC 559285062
- 1970: Spices, Salt and Aromatics in the English Kitchen. Harmondsworth: Penguin ISBN 0-14-046163-9
- 1977: English Bread and Yeast Cookery, with illustrations by Wendy Jones. Harmondsworth: Penguin ISBN 0-14-046299-6
- 1984: An Omelette and a Glass of Wine. Jill Norman (ed.) London: Robert Hale ISBN 0-7090-2047-3 (selection of previously published articles)
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“Indeed, the best books have a use, like sticks and stones, which is above or beside their design, not anticipated in the preface, not concluded in the appendix. Even Virgil’s poetry serves a very different use to me today from what it did to his contemporaries. It has often an acquired and accidental value merely, proving that man is still man in the world.”
—Henry David Thoreau (1817–1862)
“My books and instruments shall be my company,
On them to look and practise by myself.”
—William Shakespeare (1564–1616)
“There are books ... which take rank in your life with parents and lovers and passionate experiences, so medicinal, so stringent, so revolutionary, so authoritative.”
—Ralph Waldo Emerson (1803–1882)