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Cured, Fermented & Smoked Foods
Quoting the first chapter in this volume, it has been estimated that perhaps two-thirds of the world’s food is altered before being eaten and this "un-fresh" category includes foods preserved by drying, salting, smoking, immersion in an anaerobic medium such as sugar or oil, canning, fermentation...
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Noshe Djan
This is an updated and revised edition of a definitive cookbook on Afghani food. The first edition was published in 1986.
Years of practice inspired the author to add new recipes and make amendments to old ones. Married to an Afghan engineer she lived for many years in Kabul before r... -
The Road to Vindaloo
This book traces the development of Anglo-Indian cookery in English (and Scottish) cookery books from its earliest appearance in the 18th century through to modern works of the late 20th-century. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of...
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Trifle
This book traces the development and spread of that quintessentially English dish, the trifle. Nothing is more emblematic of English cookery. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest re...