Böcker utgivna av Prospect Books

Tracing the origins of qurut is like looking back into the evolution of our food. Once we started to store milk in containers, it could be transformed into cheese or yoghurt depending on the microorganisms in the vessel and anything else it came into contact with. Depending on the climate and resources available we dried, froze or salted our food to make it last longer. In the arid steppe dried yoghurt became known as qurut. This book will acquaint the reader with the origins of qurut, how it is made and its varieties. It will also explore the uses of this nomadic necessity and its Iranian heritage.

Life in the Adirondack foothills has seldom been spectacular but folks who have lived and died in the hilly region north of the Mohawk Valley have left an heritage of folklore which has sprung up from a way of life which is peculiar to the area. Folklore from the Adirondack Foothills attempts to emphasize phases of life in the foothills. Here are yarns heard along the roads, tales of logging days on the rivers and creeks and in the sawmill hamlets, and pen-portraits of folks whose eccentricities lent a touch of color to the villages in which they once lived.

For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.

Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with 'exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton will show you how a few saffron fronds can make your repast a thing of great beauty and wonder to your dinner guests.

Freekeh (from the Arabic 'to rub' )foundin health and grocery shops, the main staple famed in the Old Testament.

Madeleine Neave's book is unique, describing her collection of breadboards from Victorian times, from her Antique Breadboard Museum.

If you can manage 50 ways of cooking one ingredient, the carrot, you can master cooking any dish, to perfection.

Josh Sutton discusses our food culture, and how childhood eating governs our future.

Sweet Slices of History is a vividly told story of the creation of sweet dishes from historical recipes in today's setting. Oxford librarian Marjory Szurko, who has run a series of events inviting historians to sample her exotic cakes, was inspired by a small recipe book found in the recesses of a college library. She describes how she researched, baked, and shared recipes from a wealth of sources for vibrant social events, bringing together layers of Oxford society to the 21st century.

Berries were the food of the Olympian gods, and beloved by the Pilgrim founders, with new varieties like Haskap delighting us today.