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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.

Following a history of the importance and evolution of bread, its recipes include bean bread, medieval gyngerbrede, and peynreguson (which uses wine). Cinnamon, liquorice, peas, sour milk, honey, coriander, fennel, caraway seeds, almonds, oranges, lemons and mussel shells are some of the many pleasing ingredients.

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.