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
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
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
Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden.
The journey of the cacao bean, from which we make chocolate, is full of incidence.It came from South America, the ancient Maya of Mesoamerica in the Aztec empire, and travelled on to Spain, and then t
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
Although seaweed is now all the rage, because we have been reading about and eating Japanese food, it has long been an important ingredient in Britain too, even if many of us don’t recognize it as suc
The English Kitchen series from Prospect Books gives the reader lots of recipes and helpful hints but also offers that extra ingredient to a cookbook: knowledge and context. As very little of this has
First published in 1988, this fascinating food history is presented in a new edition with the short 1995 essay by Roy Shipperbottom, "The decline of tripe," which describes the disappearance from spec
A little boy explores his grandmother's colorful collection of buttons and imagines from where each tiny button came, who wore it, and how it finally fell off
