POSTSCRIPT BOOKS
FOOD & DRINK FARMHOUSE COOKERY Laura Mason The National Trust owns over 150,000 hectares of farmland, managed by nearly 2,000 tenant farmers. Laura Mason’s celebration of farmhouse cookery draws on the experiences of these farmers and their families to present a wonderful selection of recipes from England, Wales and Northern Ireland. She emphasizes the close links between local landscape and food in a mouthwatering selection of recipes including Ulster Broth, Carlisle Steak, Apple Pancakes with Cider Sauce, and Gooseberry Jelly.
FROM PETTICOAT TAILS TO ARBROATH SMOKIES Traditional Foods of Scotland Laura Mason; Catherine Brown One of the Taste of Britain series, described by Hugh Fearnley-Whittingstall in his preface as ‘an exciting journey to find Britain’s edible treasure’, this volume goes north of the border into the land of oatcakes and haggis, Irn-Bru, Aberdeen Angus cattle and mealie puddings. The authors explain the culinary history and traditions of each raw ingredient or product, how it is prepared (unless it is a trade secret), and where to find it. Harper 2007 £9.99 HB 172pp
National Trust 2005 £24.99 HB 240pp Illus 280x220mm
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£8.99
£4.99
A PLAIN COOKERY BOOK FOR THE WORKING CLASSES Charles Elme Francatelli Written by Queen Victoria’s Chief Cook and first published in 1852, this book was intended to instruct the lower orders on how to ‘obtain the greatest amount of nourishment at the least possible expense’. The 241 recipes range from boiled potatoes and onion soup to baked sucking pigs and home-brewed beer, and there are chapters on cooking for invalids, medicinal beverages and, presumably for those whose thrift had paid off, soups for distribution to the poor.
THE OXFORD COMPANION TO AMERICAN FOOD AND DRINK Ed. Andrew F Smith From the history of maple syrup to the truth behind Girl Scout Cookies and how to make a proper (and near-lethal) Zombie cocktail, this comprehensive reference work provides a sumptuous look at America’s eating culture and its history. Along with the entries on individual foods and drinks, topics like prohibition, obesity and alcoholism are covered, and the book concludes with extensive appendices on food- and drink-related museums, periodicals, organizations and websites.
Tempus 2007 £7.99 HB 144pp
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£3.99
THE SPICE ROUTES Chris & Carolyn Caldicott Having retraced the journeys of Phoenician seafarers, Arab dhows and caravans, Marco Polo and Dutch and British spice traders, Chris and Carolyn Caldicott present an exotic blend of history and culture together with tantalising recipes from the Mediterranean, India, Asia, Africa and the Americas. In recounting how spices were traded across the globe and how commonplace commodities like cumin, ginger and pepper formed the foundation of vast personal fortunes and imperial ambitions, the authors redefine the term ‘Cook’s Tour’. Soma 2001 $35.00 HB 192pp Illus
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£6.99
THE STORY OF WINE New Illustrated Edition Hugh Johnson First published in 1989, The Story of Wine received international acclaim and was translated into 11 languages. This new edi-
Oxford UP 2007 £29.99 HB 700pp Illus 275x216mm
[61846] tion includes recent developments in viniculture, yet retains all the fascinating details of wine’s evolution and the integral part it has played in the social and political history of civilizations in Europe, North Africa and the Middle East. Written with authority and enthusiasm, it explains how wine has been made, bottled, transported and enjoyed from ancient times to the present day. Mitchell Beazley 2004 £30.00 HB 256pp Illus
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£9.99
Early 18th century German and Dutch cutlery
Mitchell Beazley 2007 £20.00 HB 192pp Illus 250x200mm
£7.99
THE SPANISH KITCHEN Regional Ingredients, Recipes and Stories from Spain
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Clarissa Hyman A strong sense of regional identity is one of the defining features of Spanish home cooking. Each of the 17 chapters in this beautifully illustrated guide concentrates on a particular part of the country and a specific local ingredient. From Andalucian Veal with Malaga Raisins and Basque La Rioja specialities in Cook España, Drink España Fried Bonito with Prawns to Banana and Cinnamon Pancakes and Orange and Avocado Salad from Tenerife and Valencia, it features a selection of recipes that celebrate the flavours of Spain. Conran Octopus 2005 £20.00 HB 160pp Illus 255x225mm
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COLLECTABLES/CRAFTS
290x228mm
COOK ESPAÑA, DRINK ESPAÑA A Culinary Journey around the Food and Drink of Spain John Radford; Mario Sandoval Celebrated young Spanish chef Mario Sandoval and wine expert John Radford present a gastronomic tour of the food and wine of each of Spain’s 17 provinces. A cultural background to each province precedes a number of speciality recipes – such as Castilla-La Mancha’s Partridge with Glazed Ceps and Plums and the Catalan Pan-Toasted Black Rice Socarrat with Baby Octopus – along with a survey of the region’s wines.
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£9.99
£7.99
FEEDING DESIRE Design and Tools of the Table 1500-2005 Sarah D Coffin; Ellen Lupton; Darra Goldstein Tracing the evolution of eating utensils from the Renaissance to the present day, this collection of seven essays examines the design of cutlery, the development of dining etiquette (forks were still considered effete in England as late as 1600) as well as changing ideas about food, fashion and hygiene. With over 200 colour and monochrome illustrations ranging from ornately crafted status-symbol pieces to contemporary ergonomic designs, this volume accompanied a major exhibition at the Smithsonian Cooper-Hewitt National Design Museum. Assouline 2006 £39.95 HB 288pp Illus 310x242mm
[61915] Visit our website: www.psbooks.co.uk
£19.99