Bøker av Rosemary Simmons

As the introduction to this collection states, `Old recipes show that our dishes are often very di erent from thoseof past times: but that we eat better is not always so clear.' Highlights include carrot pudding; hedgehog, the best way (the doughy, baked kind!); and trouts with fennel.

This volume provides an account, accompanied by many recipes, of the often-shifting ideas and tastes surrounding salad, throughout history and around the world. One example is `a grand spring sallet', which counts cowslip and violet buds, capers, currants and samphire among its diverse medley.

This work is a resource for those interested in any form of printmaking, from teachers and students to gallery staff, museum curators and historians. It provides a listing of the terms that relate to different types of printmaking.