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A cookery book from the artist is as hallucinatory as his paintings. But were the recipes ever meant to work?
Melon, pigeon pie and caramel soufflé: this is a guide to picnicking at its most romantic — at a time when going for a drive was part of the pleasure
Polly Russell on the crustacean with a complex culinary past
For culinary inspiration in imperial Russia, Sophia Tolstoy and other well-to-do wives turned to this encyclopedic cookery book
The tradition of sending relief parcels to troops and prisoners of war continues today
From fillets to wings to piri piri, Britons eat 2.2 million chickens every day. But how did what used to be a once-a-year treat become a ubiquitous staple?
How did today’s food revolution start? With fridges, crisps and sexualised ice cream . . .
Yes, there are a few fiendish recipes. But the real meat of this book are the black-and-white action shots of its bad-boy author, in all his sweaty, cheffy, macho glory
From slow-roasted cygnets to luscious fruit pies, our ancestors knew how to ‘do’ Christmas, as food historian Ivan Day demonstrates
A mouth-watering take on food for the society wife (or, rather, her cook) to serve at theatre suppers and shooting parties
This 17th-century cookbook eschewed the spices and sugar of medieval food and introduced regional and seasonal ingredients. It is the precursor to today’s classic French canon
Most postwar Anglo-Jewish households owned a copy of this book, a perfect mix of eastern European staples and ‘new’, continental fare
How a Foreign Office diplomat with no cooking qualifications and a ‘pretty depraved taste’ for ketchup and Spam became one of the 20th century’s great cookery writers
What to serve for dessert at a Victorian ‘ball supper’? Try an ice-cream swan or a frozen soufflé tower, suggests ‘ice queen’ Mrs Marshall
When Sophia Loren wrote her ‘gastronomic autobiography’, age 37, it was every bit as bizarre – and sulphurously sexy – as you’d expect
American food writer Robert Carrier was the Liberace of domestic kitchens, persuading the housewives of postwar Britain that cooking was fun
How a 14th-century recipe for frumenty ended up on the Christmas menu of Heston Blumenthal’s restaurant Dinner
While very 1970s, this owes more to a Victorian ‘Letter on Corpulence’ than a rather famous sex manual
The poor of Victorian Britain lived off bread and little else, made cheaply and sold dearly by commercial bakers
How the Soviet Union tried to persuade its people that they were living in a culinary paradise – and failed
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