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Honey from a weed : fasting and feasting in Tuscany, Catalonia, the Cyclades, and Apulia

Building a wood-fired oven for bread and pizza

Qurut : cooking with dried yoghurt

Making bread at home : fifty recipes from around the world

Medlars : growing & cooking

Rhubarbaria : recipes for rhubarb

Cooking Apicius : Roman recipes for today

The book of marmalade

The Centaur's kitchen : a book of French, Italian, Greek and Catalan dishes for ships' cooks of the Blue Funnel Line

Quinces : growing & cooking

Mediterranean seafood : a handbook giving the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs and other marine creatures, and an essay on fish cookery, with over 200 r

Persia in Peckham : recipes from Persepolis

The road to vindaloo : curry cooks and curry books

North Atlantic seafood

Archestratus : fragments from the life of luxury

Cooking & dining in medieval England

The gentlewoman's companion or, A guide to the female sex : the complete text of 1675

The culinary recipes of medieval England

The most excellent book of cookery

First catch your hare : the art of cookery made plain and easy (1747)

Cooking & dining in the Victorian country house

Fodder & drincan : Anglo-Saxon culinary history

Geraldene Holt's cakes

Water of life : a history of wine-distilling and spirits from 500 BC to AD 2000

Seaweed in the kitchen

The tavern cook : eighteenth century dining through the recipes of Richard Briggs

Lost world : England 1933-1936

Fool's gold : a history of British saffron

Melons and other cucurbits : growing and cooking

Cooking & dining in Tudor & early Stuart England

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