A new paperback edition of a wonderfully evocative cookery manual by one of England’s greatest modern food-writers. The Centaur’s Kitchen had never (before 2005) been shown to the public, except in th
Quince and fig must be the most romantic of all European fruits, perhaps because they are among the oldest, perhaps because the luxury of their perfume and texture provokes the most enthusiastic of re
It is quite possible that people spend more time talking about food than eating it. That is why this collection of papers on food and language is so delightful. They were first presented at the 2009 O
The French Mrs. Beeton, Cora Millet-Robinet's book was found in every nineteenth-century French household, a first resource in the kitchen, the garden, and the drawing-room. A treasure trove from the
Dairy-free diets are now in vogue. Soya yoghurts, almond milk, coconut ice cream, and tofu are widely sold in supermarkets. Vegan cafés and restaurants are popping up everywhere. And there's plenty go
This book is about the cooking and the lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation. The small towns are unlike a
This book sets out to investigate and celebrate a whole range of ovens, used and built the world over. By focusing on outdoor ovens, meaning those constructed or used outside of the home, as opposed t
A history of the waterways of Britain and how grain was moved by barge to the mills along the banks of the Thames. Di Murrell worked on her barge for many years, bringing up her two sons on the water
This book is an account of history’s most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington’s black ensla
Nuts - Growing and Cooking includes over seventy recipes from a spiced pecan and pumpkin salad, Christmas nut loaf to a walnut cake. Also included re storage and handling tips and ways to make your
This book takes a look at food riots in the eighteenth and nineteenth centuries and food related social conflict, from the Newlyn fish riots to the Cod Wars. Using words and verse from contemporary br
Josh Sutton argues that not only is it true that ‘we are what we eat’ but alsowhat we eat and how we react to it, can affect both the types of food availableto us, and also the way in which it is prod
From ‘Bing’ cherries, names after one of the Chinese workers in the 1870s Oregon cherry farm owned by Henderson Lewelling, to maraschino cherries which originated in Yugoslavia when a liqueur was adde
Tart, richly flavoured damsons have been growing in England since the island's earliest recorded history. Whether wild and foraged, or cultivated, they have been a familiar part of the landscape for c
This book brings pieces of the oldest Persian cooking manuscripts into its first English translation, vital for culinary enthusiasts worldwide. Food has always acted as a focal point around which peop
Marjory Szurko has written an account of the recipes she found, her wonderful recreation of the sweet dishes at events she ran at Oriel College, Oxford, and the history of the recipes. From Courtly Cu
The most famous of food sayings must be Jean Anthelme Brillat-Savarin’s fourth aphorism from Physiologie du Goût: ?Dis-moi ce que tu manges, je te dirai ce que tu es’. Tell me what you eat, and I will
A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which
In the course of Anthimus' life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods which were good for
