Books published by Prospect Books

Mary Prior has undertaken an extensive search and presents a repertoire of every sort of rhubarb recipe.

The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope.

A wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras.

This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.

Ria Loohuizen has pursued the elder into every corner of history, literature, and kitchen usefulness. In an evocative text, she explores its meaning to early physicians, its place in mythology and folklore, its occurrence in literature and gives maximum exposure to recipes for medicaments as well as delicious sweet dishes and drinks.

The weeds of the field and garden are free to anyone and they contain any amount of dietary goodness. What is really needed is a set of recipes to turn them into everybody's favorite supper. "Cooking Weeds" succeeds in doing just that with a collection of recipes for vegetarian dishes that possess a defiantly modern slant.

First published in London in 1805, this book provides an entertaining and instructive tour through the whole process of bread-making--from growing and harvesting the wheat to running an effective bakehouse. A variety of recipes for breads made from wheat and other grains and potatoes is included.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.