Books published by Prospect Books

Traditional Tuscan life through recipes. Romer found hand-written nineteenth century recipes by villager Beppina, and Pierro Aretino's 1541 account.

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.

Freekeh (from the Arabic 'to rub' )foundin health and grocery shops, the main staple famed in the Old Testament.

Gingerbread is a loved sweet treat. Enthusiastic bakers and families baking together since lockdown will enjoy the history and recipes.

Madeleine Neave's book is unique, describing her collection of breadboards from Victorian times, from her Antique Breadboard Museum.

If you can manage 50 ways of cooking one ingredient, the carrot, you can master cooking any dish, to perfection.

Josh Sutton discusses our food culture, and how childhood eating governs our future.

Sweet Slices of History is a vividly told story of the creation of sweet dishes from historical recipes in today's setting. Oxford librarian Marjory Szurko, who has run a series of events inviting historians to sample her exotic cakes, was inspired by a small recipe book found in the recesses of a college library. She describes how she researched, baked, and shared recipes from a wealth of sources for vibrant social events, bringing together layers of Oxford society to the 21st century.

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

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

A collection of dairy-free recipes and their context, from the communities of vegans, in the UK, in the 1970s and early 1980s.

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