Jacqui Wood Book order

This is a beautiful study of the rich history of our food, its fads and its fashions, combined with a practical cookbook of over xxx recipes from the Second World War onwards

This is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from antiquity

This is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from the early Middle Ages up to the Civil War

The many influences of the past on our diet today make the concept of "British food" very hard to define. The Celts, Romans, Saxons, Vikings, and Normans all brought ingredients to the table, as it were, and onwards the Crusades spread all manner of spices. The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of British food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew, and ideas for festive feasts from every period.