Jelly is much more than some packet from the supermarket mixed with boiling water. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involvin
The first volume of Peter Brears’ history of English cookery covered the Middle Ages. It was so good that it won outright the Andre Simon Award for the best food book of 2009. This will be even better
There has been no serious consideration of local food in England. Most available material is lightweight, not very informative, and a waste of time for serious students. Prospect Books is about to cha
Petworth House has been the home of the Leconfield family since it was granted to them by Queen Adeliza, the second wife of Henry I, in 1150. The kitchens dealt with a myriad of natural ingredients fr
This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at the real mechanics of food production and service in medieval England: the equipment used, the hous
Elizabeth Cleland was a cook and teacher of cookery in Georgian Edinburgh. Her New and Easy Method of Cookery was published in 1755 and is the second printed recipe book published in Scotland the same
Top Withins Farm on Stanbury Moor, West Yorkshire, is internationally famous as the inspiration for Emily Bronte's Wuthering Heights and visited every year by hundreds of thousands of people from all
