Prospect Books

The Culinary History of Mrs Charles Dickens's Menu Books

by Susan M. Rossi-Wilcox

Proceedings of the Oxford Symposium on Food and Cookery 2006

edited by Richard Hosking

Recipes from Persepolis

by Sally Butcher

Essays on Edward Bunyard

by Edward Wilson

Historical Essays

by Eileen White

A Critical Edition with an Introduction and English Translation

By (author) Apicius Edited and translated by Christopher Grocock Edited and translated by Sally Grainger

Proceedings of the Oxford Symposium on Food and Cookery 2005

Volume 2005

edited by Richard Hosking

The French Cook, The French Pastry Chef, The French Confectioner

by Francois Pierre de la Varenne

The Horse Chestnut and Sweet Chestnut for Healing and Eating

by Ria Loohuizen

Food Poems

by James Crowden, Lawrence Sail, Alan Peacock and Elisabeth Rowe

A History of Wine-distilling and Spirits 500BC to AD 2000

by C. Anne Wilson

Proceedings of the Oxford Symposium on Food and Cookery 2004

Volume 2004

edited by Richard Hosking

By (author) Muhammad bin al-Hasan al-Baghdadi Translated by Charles Perry

by Elizabeth Cleland

A Discourse of Sallets

By (author) John Evelyn

Afghan Food and Cookery

by Helen Saberi

by Ria Loohuizen

by Eileen White

The Prehistory of Sweets

by William Rabisha

By (author) Irving Davis Edited by Patience Gray

edited by Laura Mason

by Tabitha Tickletooth, edited by Alan Davidson

A Modern Translation

by Andrew Cato

Early Market Gardening around London

By (author) Malcom Thick