Filter
Mat og drikke
Filter
This book is perhaps the jewel in Prospect's crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, …
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It …
This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available …
Languedoc-Roussillion (not forgetting the Midi-Pyrenees and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time …
The weeds of the field and garden have two big advantages in the kitchen: firstly, they are free to anyone; secondly, they contain any amount of dietary goodness, often not so …
From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal …
The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise …
Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson's book was first published in …
In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie …