"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

Presents an account, first published in 1622, of the Pilgrim's journey to the new world.

When Gill and Gabe's elder son drowns overseas, they decide they must hide the truth from their desperately unwell teenaged daughter. But as Gill begins to send letters from her dead son to his sister, the increasingly elaborate lie threatens to prove more dangerous than the truth. A novel about family, food, grief, and hope, this gripping, lyrical story moves between Tasmania and London, exploring the many ways that a family can break down - and the unexpected ways that it can be put back together.

This illustrated cookbook offers a unique insight into what people were eating in Shakespeare's time, featuring 50 original menus and recipes from 16th and 17th century cookbooks, alongside food-related quotes from Shakespeare's canon.

Drawing on the cuisine of the Middle Ages, from the fall of the Roman Empire to Henry VIII's break with Rome, this new treatment of a classic book explores the relationship between food, religion and the ever-widening gap between the tables of the rich and the poor. Featured is an appetizing collection of recipes inspired by medieval manuscripts, richly illustrated throughout with stunning scenes of food, feasting and cooking from paintings, tapestries and drawings. The Medieval Cookbook has been thoughtfully adapted for the modern kitchen, whilst retaining the true essence of dining in medieval Britain.

One of the all-time great cookbooks receives a lavish update and remains an essential resource and inspiration for cooks of all levels. One of the greatest cookbooks of all time, The Constance Spry Cookery Book remains an essential kitchen bible: astonishingly informative, supremely practical, and constantly at-hand for countless home cooks and future top chefs for over fifty years. With over a thousand pages filled with recipes, cooking history, and miraculous tips, this indispensable resource has now been updated and elegantly redesigned with specially commissioned how-to line drawings. Cooks of every level will find invaluable information on kitchen processes, soups and sauces, vegetables, meat, poultry, game, cold dishes, and pastry making. This timeless treasure is “a monument to ‘civilised living’ . . . If you can’t find a recipe for something anywhere else, it will be in Constance Spry” (The Guardian). “Cookery is vast, detailed, and lovely. The purpose of the book was to take the knowledge of culinary professionals and write it in a form that British housewives could understand and use. It was, and it remains, the British cookery [and cooking] bible.” —Cooking by the Book

Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.