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 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
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
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
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 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
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
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
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
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
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
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
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
