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Mediterranean favorites as rabbit with garlic sauce punctuate wonderful reflections on such varied topics as wine, pigs, and edible weeds.

Traditional Tuscan life through recipes. Romer found hand-written nineteenth century recipes by villager Beppina, and Pierro Aretino's 1541 account.

The first book about the origin of Marmalade, originally made of quinces.

Life in the Adirondack foothills has seldom been spectacular but folks who have lived and died in the hilly region north of the Mohawk Valley have left an heritage of folklore which has sprung up from a way of life which is peculiar to the area. Folklore from the Adirondack Foothills attempts to emphasize phases of life in the foothills. Here are yarns heard along the roads, tales of logging days on the rivers and creeks and in the sawmill hamlets, and pen-portraits of folks whose eccentricities lent a touch of color to the villages in which they once lived.

For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

Dining in an Eighteenth Century Tavern is the subject of Marc Meltonville's copious work on the cookery of Richard Briggs. In 1788, Richard Briggs published the 'English Art of Cookery' which is, he tells us, 'A complete guide for all Householders, on a plan entirely new.' Briggs was for many years the cook at the Globe Tavern, in Fleet Street, London. And in the Eighteenth Century, taverns were not just public houses selling beer; one went to experience fine dining in their restaurants.

At Eastgate in rural North Norfolk, Jane Steward is reviving the medlar, an old English fruit which was once Britain's sweet treat. Her trees are alive with colour for much of the year: white and yellow flowers in the summer, green leaves that turn to gold and russet. Grafted onto quince A rootstock, and helped by local honey bees, these are trees with prolific fruit.Alongside the Nottingham variety of medlars, Jane has established a national culinary collection on her six-acre smallholding. Varieties include Breda, Dutch, Westerveld, Macrocarpa, Royal, Bredase Reus, Flanders Giant, Iranian medlars. Her book on medlars will have over 30 recipes alongside a myriad of information on this forgotten fruit.

A feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.

Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with 'exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.

Gardening in the lockdowns of 2020 and 2021 grew exponentially as a hobby, particularly amongst those who have a good plot of land. Richard Brown is a horticultural teacher in a college, up in the North of England, in Yorkshire. The fact that he has been successfully growing melons for several years is a credit to his powers as a gardener. Melons, squash, pumpkins and cucumbers are members of the same botanical family, and you will learn how to grow them all. Richard Brown will teach the aspirant gardener all they need to know about propagation, technique, germination, compost and growing conditions, so that the reader can successfully grow melons and bring them to the table. He will also discuss growing cucumbers and other members of the cucurbit family. All in all, if you wish to amaze your friends by the end of the summer, this is the book you need. In fact, if you have a small front garden with a metal fence, you can grow pumpkins there and delight passers by, and maybe ripen some treasured home grown melons there also. There are also recipes for impressing your guests, showing how versatile the melon can be, from jellies and jams, to salsa and sauces.

Corinna Sargood, who illustrated Patience Gray's Honey from a Weed, spends several months each year in Mexico with her partner, Richard, a furniture maker. They live a simple life, renting a home in the Village in the Valley, south of Mexico City, a life she began in her fifties. When Corinna was fifty, she first travelled to Mexico, with Richard, her partner of a few months standing. She had a commission to illustrate a book by the novelist Angela Carter. "Angela Carter had asked me to make another series of lino cuts to illustrate the second Virago Book of Fairy Tales that she was editing. As I had calculated that it would take about 3 months to complete, it seemed a good opportunity to decamp to another country and to work there. Angela was a great friend of mine." Corinna and Richard just took a few clothes hoping to establish their first home together. Most of the time they ended up with leaking roofs, dirt floors that became a sea of mud when they stepped out of bed, and the only shower a bucket of water en plein air, behind a make shift plastic sheet. The book is a love story, a memoir and a travel diary. In addition, the book contains Corinna's escapades in Italy as a young woman. Corinna and Richard now live in Frome, Somerset, where they live a creative life, illustrating and making furniture, in their seventies.

Freekeh (from the Arabic 'to rub' )foundin health and grocery shops, the main staple famed in the Old Testament.

Gingerbread is a loved sweet treat. Enthusiastic bakers and families baking together since lockdown will enjoy the history and recipes.

Madeleine Neave's book is unique, describing her collection of breadboards from Victorian times, from her Antique Breadboard Museum.

If you can manage 50 ways of cooking one ingredient, the carrot, you can master cooking any dish, to perfection.

Josh Sutton discusses our food culture, and how childhood eating governs our future.

Sweet Slices of History is a vividly told story of the creation of sweet dishes from historical recipes in today's setting. Oxford librarian Marjory Szurko, who has run a series of events inviting historians to sample her exotic cakes, was inspired by a small recipe book found in the recesses of a college library. She describes how she researched, baked, and shared recipes from a wealth of sources for vibrant social events, bringing together layers of Oxford society to the 21st century.

Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.

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