Colin Spencer Boeken

This important award-winning book is recognised as the authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer's masterful, readable account of our culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine

The book is praised for its exceptional quality and unique insights, as highlighted by Melvyn Bragg. It promises to deliver a captivating narrative that stands out in its genre, offering readers a profound experience through its storytelling and themes. The commendation suggests a blend of depth and creativity, making it a noteworthy addition to any reading list.

This comprehensive culinary survey of vegetables, takes a fresh look at an amazing range of vegetables, from the homely potato to the exotic pak choi and wasabi. Arranged by horticultural families, it includes entries on over 100 vegetables, with over 200 accompanying recipes, ranging from familiar favourites like Potage Bonne Femme to intriguing new combinations such as Fennel Tempura with Home-Dried Tomatoes. It is illustrated with colour photographs and artworks.

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Traces the diverse roles of homosexuality in society from a historical perspective, arguing that, for centuries, homosexual relations were accepted as normal, until the rise of Christianity. 25,000 first printing.

Colin Spencer's comprehensive book, reissued in paperback for the first time in fifteen years, explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places and often horrifying in others.

This collection of recipes offers complete instructions for everything from family breakfasts to candle-lit suppers and includes tips on menu planning for a balanced diet and advice on how to experiment with different ingredients

This recipe book includes menus for dinner parties designed for every week of the year, using the best of seasonal ingredients. The recipes are designed to appeal to both dedicated and occasional vegetarians. There are examples of a range of international cuisines as well as exciting and original dishes devised especially for this book. Wine and cheese suggestions are included that complement each complete menu suggestion.

Bringing great writing back into print - a Faber Finds book.