William Verrall, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Learn More
In this uplifting memoir, famous Japanese pop culture “King of the Geeks” Toshio Okada tells of the diet and lifestyle changes he made in his fight against obesity, and how his public perception dramatically improved as a result of his healthier appearance. Learn More
Firmly of the belief that a home should be run as an efficient military campaign, Mrs. Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. Learn More
Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Learn More
A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal regional, and traditional--from the lost WPA files.
A remarkable portrait of American food before World War II, presented by the author of Cod and Salt. Learn More
More than half of supermarket multi-buy promotions are for high-fat or high-sugar foods, despite the fact that health advice dictates that these should not make up more than seven percent of our diet. Learn More