Books like Toast by Slater, Nigel.

Nigel Slater’s *Tender* presents 400+ garden‑based recipes, serving as a definitive British guide to vegetables, natural foods, and allotment cooking.

A compilation of recipes for foods served in England during the Victorian Era and inspired by characters and events in "The Secret Garden" by Frances Hodgson Burnett.

Biographical study of Mrs. Beeton, the 19th‑century English cookery writer often called the original Martha Stewart, tracing her struggles to publish her household guide amid lawsuits and scandals while detailing the social world she inhabited.

"So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine." "All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared."--BOOK JACKET.

What is happening in this age of the broiler house, the factory-frozen, the tinned and the prepacked, to the fine tradition of English food. But then what is the fine tradition of English food? It is fashionable to look back wistfully to the eighteenth and nineteenth centuries and grieve for the fine ingredients, the simplicity. But, as Philippa Pullar so entertainingly shows, this nostalgia is based on a myth, compounded by scholars who never went near a kitchen and were convinced that medieval dishes were over spiced and repulsive. What have the ancient Romans with their orgies, the primitive Christians with their fasts and their guilt to do with our traditions? Why are oysters and celery believed to be aphrodisiacs? How is eating connected to sexual desire? In this history of the English Appetite Mrs Pullar answers these questions, always wittily, sometimes hilariously. She draws such apparently unconnected, agriculture, wet nursing prostitution, witchcraft, magic and aphrodisiacs into a fascinating synthesis. Starting with the Romans she charts the development of the art of cooking, drawing certain surprising parallels between eating habits, religion and sexual mores.

Nigel Slater’s observing essay explores British food habits—from dinner parties to Indian restaurants—examining cooking, eating, and dining behaviour, including dieting and intoxicated consumption.