George Calombaris (Penguin/lantern, £25) The designers should be shot before lunch. Greek cooking by an Australian is a difficult enough concept without unreadable recipe titles and sploshy primary colours. I guess the actual dishes are bonza, but it’s hard work getting there.
Cooking with Loula
Alexandra Stratou (Artisan, £20) Rather more helpful is this guide to Greek cookery by a Greek/ American who works as a private chef. The recipes are friendly (although why her taramasalata isn’t of smoked roe I don’t know) and have a Greek touch that isn’t too disturbing. The photographs are charming.
Provence to Pondicherry
Tessa Kiros (Quadrille, £25) Tessa Kiros, a much-travelled cookery writer, had the brilliant