Madeira: Recipes & Wanderings on the Atlantic Island of Eternal Spring is the fifth volume in our cookbook series developed in partnership with Belmond, after Liguria, Penang, Campania, and El Bajío, offering an exclusive window into culinary communities around the world. This latest installment travels to the Atlantic island of Madeira off north-western Africa, where Nadine Ijewere’s film photography captures the splendours of its culinary world and the contours of its nature, interwoven with interludes by writer Inês Matos Andrade, who takes the reader on an unhurried walk through Madeiran cuisine—its tricks, trades, and influences—while winding and wandering through the poetic communities that make up the island. At its heart are 21 dishes drawn from the kitchens of Reid’s Palace, Belmond’s legendary clifftop hotel in Funchal, alongside guest contributions from Violet Bakery’s Claire Ptak, food and travel writer Rafael Tonon, and chef Nuno Mendes, who also introduces the book, honouring its ecosystem of flavours echoing continents beyond its shores. Sweet, fiery, untamed, just like its liquid treasures, Madeira invites you to roam the island and let it show you its secrets: ‘Whatever your idea of paradise may be, one thing is certain: Here, when it comes to sins, there is no shortage of fruit ready to be bitten’.
