Bøker utgitt av Prospect Books

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

Quinces were reputed to be the fruit which Paris gave Aphrodite and are deliciously sweet and scented when cooked.

The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible angle.

The domestic arrangements of the Russian aristocracy, the menus served in St Petersburg to the guests of Petr Durnovo (1835-1918).

Dorothy Hartley's Daily Sketch (1933-1936) articles describing the English countryside, old English crafts and customs, country foods and country ways.

The great Alan Davidson's first food book.

The Oxford Symposium on Food & Cookery celebrated its thirtieth anniversary in 2011. In keeping with this happy event, celebration was the subject of this year's meeting. Symposiasts have taken their usual broad and generous approach to the topic. So papers range in geographical relevance from highland Equador through Transylvania, Anatolia, Congo-Brazzaville, Iceland, and old Los Angeles.

Original fifteenth century recipes written in English showing signs of East Anglian provenanc).

English readers of Marie Fougère can now rustle up courgette and apple soup, a tartare of courgettes, fish with courgettes, courgette fritters and tempura.

How to build a substantial bread oven in your yard or garden, with detailed plans and step-by-step instructions. Not only a hands-on manual, the book also doubles as an essay on English bread baking in previous centuries, with special reference to the equipment and working methods. First published in 1997, it is now in its 13th edition.

Part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock.

Geoponika is one of the most celebrated texts to come out of the Byzantine renaissance promoted by Constantine VII Porphyrogenitus.