The Original Mediterranean Cuisine

Barbara Santich

The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant fro...

The Boke of Keruynge (The Book of Carving)

Wynkyn de Worde

Peter Brears

Wynken de Worde's elegant black-letter handbook, long out of print, remains a major source of information on the serving and eating of meals and feasts in the great houses of late medieval and early Tudor England. Southover's reprint carries a facsimile of the original text from Cambridge University...

The Good Housewife's Jewel

Thomas Dawson

Maggie Black

First published in 1596. One of the earliest cookery books for the growing middle classes in Elizabethan England, contemporary with Shakespeare's Much Ado and Merry Wives. Many of the recipes are cookable today. Introduction by Maggie Black.

Modern Cookery for Private Families

Eliza Acton

Elizabeth Ray

An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this work there is a treat in store, not only because of t...

The Experienced English Housekeeper

Elizabeth Raffald

FIrst published in 1769. The introduction by Roy Shipperbottom is the fruit of extensive research into the life of the extraordinary Elizabeth Raffald, a pioneer among women entrepreneurs - she had a cooked meat shop, wrote the first-ever street directory and ran an employment agency for servants. T...

The Art of Cookery

John Thacker

Thacker's book is that very rare thing, a cookery book of the English 18th century that has his own recipes throughout: nothing seems to have been plagiarized or borrowed from other writers. It is also the only book of its kind to have come out of an English religious community. The Dean of Durham h...

Indian Cookery

Richard Terry

Richard Terry started work at the Oriental Club in 1851 and ten years later wrote this charming little book. The club had been founded in 1824 by officers of the East India Company who were not eligible for the military clubs of Pall Mall. Then as now, the Oriental Club's membership was composed of...

Delights from the Garden of Eden

Nawal Nasrallah

This is an abbreviated version of the award-winning and highly acclaimed second edition published in 2013, beautifully illustrated throughout, and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition contains 300 of the original 400 recipes, all...

Food Worth Fighting For

Josh Sutton

This book is a survey of the food riots of the eighteenth and nineteenth centuries such as the The West Country Food Riots of 1766, The Ely and Littleport ‘Bread and Beer’ Riots of 1816 and other food related social conflict in the UK. Using evidence from contemporary broadside ballads and folk s...

Sussex Recipe Book (With a Few Excursions into Kent)

M.K. Samuelson

Hattie Ellis

M.K. Samuelson, realising that there was no collection of Sussex recipes, set about making her own. This was first published in 1937 but World War II prevented a reprint. Southover reprinted it in 2005 in response to the renewed interest in regional food. The author was lucky to own a large collecti...