Celebrated restaurateur and food writer, Mark Hix, has toured the country with leading photographer Jason Lowe to re-discover forgotten, traditional dishes and

This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads).

First published in 1954, this book deals with the infinite variety of English cooking as well as many aspects of English life and history, from the rules of con

Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feeli

French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are st