Dorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and foo

The map of England bears names which used to resonate through kitchens in the land- Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale -

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the Br

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in thei