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A collection of dairy-free recipes and their context, from the communities of vegans, in the UK, in the 1970s and early 1980s.

The history of the Petworth House is varied and fascinating, and the kitchens dealt with everything from eels to venison.

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.

A book on noodles with diverse chapters on the influence of the Silk Road, the administration of the Imperial palace.

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.

In an addictive cocktail of anecdote and lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores.

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.

The earliest version of this book was the result of years of baking for a market stall in Devon .

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