Books in the The English Kitchen series

The botanical varieties, nutritional values, recipes, and beauty of nuts are celebrated in this delightful book.

Although we eat seaweed in restaurants, we can now use it in our own kitchens due to Fi Bird's book.

Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.

A feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. Emma Kay believes that the modern world has a huge amount to learn from ancient times. We are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.