A revised edition of the comprehensive guide to Welsh food first published in 1980. It is a culmination of thirty years' research into authentic Welsh dishes. Also includes written material providing the social and cultural context of the recipes.

First catch your Weka', the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking, from Heaphy to the Edmonds Cookery Book, Alison Holst, Hudson and Halls, and the

Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in

Feasting and Fasting is an introduction to the foods and beverages that were a central part of how our ancestors celebrated important events. Long before the arrival of newcomers, the First Nations were celebrating the passages of life, the changing seasons, and the gifts of the Great Spirit with feasting.

For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. This book analyses the full range of English manuscript and printed recipe collections produced over the course of