A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food. For more than two decad

The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditi

With over 260 recipes, this book is the definitive guide to Welsh food and customs through the centuries. Introductory chapters trace the evolution of important

Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book,