Prospect Books - Böcker

This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of...

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Alistair Elliot has chosen widely from Latin literature, from humble graffiti to the most famous and most memorable; from the oldest (Ennius) to those writing at the high-point of Empire (Juvenal)

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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 readily available from the anaemic products of the hothouse and intensi...

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Humanity has found a use for each and every part of the elder: the leaf, the bark, the wood or branch, the flower and, finally, the berry or fruit. Some of these functions, or associations, are both mythic and grounded in superstition: that the el...

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A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlese...

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Catherine, the wife of Charles Dickens, was herself an author, but of just one book: What Shall we Have for Dinner? Satisfactorily Answered by Numerous Bills of Fare for from Two to Eighteen Persons. As the title indicates, it was a cookery book, ...

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Subtitled. "A Book Of French, Italian, Greek & Catalan Dishes For Ships' Cooks On The Blue Funnel Line".

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Al-Baghdadi's "Kitab al-Tabikh" was for long the only medieval Arabic cookery book known to the English-speaking world, thanks to A. J. Arberry's path-breaking 1939 translation as "A Baghdad Cookery Book", which was re-issued b...

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The Oxford Symposium on Food and Cookery continues to be the premier English conference on these topics, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries. Prospect Books has published...

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To accompany the new scholarly edition of Apicius, Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. These are not recipes inspired by the old Romans but rather a serious e...

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A history of distilling in the Middle East and Europe from the earliest experiments by the Pythagorean alchemists of Ptolomaic Egypt to the commercial production of spirits in the British Isles. This work includes the manufacture of spiritous liqu...

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Edward Ashdown Bunyard (1878-1939) was England's foremost pomologist (student of apples) and a significant gastronome and epicure in the 1920s and 30s. He wrote three books of national significance: "A Handbook of Hardy Fruits" (1920-25)...

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English cookery is always in search of its identity. This book offers some clues in respect of particular dishes or types of food. Not that these are the only markers of Englishness, but taken altogether they do point up some of our most enduring ...

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Persepolis is a foodie's paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that's best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that 'Persepolis is my corn...

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The 25th Oxford Symposium on Food & Cookery was on the subject of 'Eggs'. 140 symposiasts came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as w...

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Another in our "English Kitchen" series, this traces the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Cam...

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Vegetarians have never had it so good: a wealth of new vegetable types, skilled and inventive cooks delivering dishes from cuisines unknown to our parents' generation, and new kitchen technologies that deliver freshness and flavour inconceivable t...

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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 gras, advertising junk food, and master and servant relationships a...

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This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference, not just the usual old lags' excuse for a get-together, so the contributors are...

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A further volume in the "English Kitchen" series. Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb which first came to us as a medicine but which has successfully naturalized as an especial Britis...

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The big fact about Archestratus is that the fragments that survive constitute the earliest written culinary text to come down to us from the classical world (pedants might argue that the Babylonian and Egyptian materials are earlier but they in no...

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For many centuries the meaning of food has been much more than merely nutrition on the table. The types of food a man eats, the ways in which he cooks it, the style in which it is served: all these carry their own significance which is extended by...

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The scientific and proto-scientific community of Elizabethan and Jacobean London has lately attracted much scholarly attention. This book advances the subject by means of an investigation of the life and work of Sir Hugh Plat (1552-1611), an autho...

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In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and c...

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This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist ...

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Geoponica is one of the most celebrated texts to come out of the Byzantine renaissance promoted by the 10th-century emperor Constantine VII Porphyrogenitus. It was a gathering together of many classical and post-classical agricultural works, from ...

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This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Fo...

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A paperback edition of a wonderfully evocative cookery manual by one of England's greatest modern food-writers. Her Honey from a Weed is a modern classic; her Plats du Jour, published in 1957, was an important step in the re-education of British c...

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Quince and fig must be the most romantic of all European fruits. Perhaps they have been going the longest; perhaps the luxury of their perfume or texture provokes the most enthusiastic of responses in the poetry and prose of Persia, of Greece, or ...

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The earliest version of this book (which was the cookery writer Geraldene Holt's first work) was the result of years of baking for the WI stall in a nearby Devon market town. People soon recognised that here was a talent for writing books that hel...

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