Al-Baghdadi's Kitab al-Tabikh was for long the only medieval Arabic Cookery book known to the Eng...

A history of jellies and a collector's guide to English jelly moulds, with several recipes, in 'T...

The weeds of the field and garden are free to anyone and they contain any amount of dietary goodn...

Although we eat seaweed in restaurants, we can now use it in our own kitchens due to Fi Bird's book.

The Oxford Symposium on Food and Cookery continues to be the premier English conference on this t...

The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope.

Trifles have been a perennial of English summer lunches. The authors trace their origins to the e...

JOHN EVELYN's (1620-1706) diary is required reading, his architectural and environmental treatise...

A dimension and resonance of experience almost never found in American food writing.

A wide range of essays from English, American and overseas scholars who ponder contemporary quest...

The domestic arrangements of the Russian aristocracy, the menus served in St Petersburg to the gu...

Over 400 traditional regional British foods under the spotlight. 45 b w illus. Will appeal to rea...