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
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
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
