The Lost Foods of England

The Lost Foods of England
Author: Glyn Hughes
Publisher: Lulu.com
Total Pages: 296
Release: 2017-08-31
Genre: Cooking
ISBN: 0244029636
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Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover


The Lost Foods of England
Language: en
Pages: 296

The Lost Foods of England

Authors: Glyn Hughes
Categories: Cooking
Type: BOOK - Published: 2017-08-31 - Publisher: Lulu.com

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Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of
The Essential Lost Foods of England
Language: en
Pages: 170

The Essential Lost Foods of England

Authors: Glyn Hughes
Categories:
Type: BOOK - Published: 2018-05-31 - Publisher:

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The Essential pocket edition of lost foods and forgotten treats from Glyn Hughes' Foods of England project. More than three hundred traditional English receipts
Food In England
Language: en
Pages: 684

Food In England

Authors: Dorothy Hartley
Categories: Cooking
Type: BOOK - Published: 2014-07-03 - Publisher: Hachette UK

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FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history h
The Last Food of England
Language: en
Pages: 0

The Last Food of England

Authors: Marwood Yeatman
Categories: British
Type: BOOK - Published: 2007 - Publisher:

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The map of England bears names which used to resonate through kitchens in the land- Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale -
A History of English Food
Language: en
Pages: 528

A History of English Food

Authors: Clarissa Dickson Wright
Categories: Cooking
Type: BOOK - Published: 2011-10-13 - Publisher: Random House

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In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting