Elizabeth Romer

Food writer and historian

https://www.amazon.com/Elizabeth-Romer/e/B001HCUUUK/

Biography

Elizabeth Romer was born in Wales and studied textile design at the Royal College of Art in London. She has written upon Italian food and culture and contributed to journals and newspapers in the spheres of both gastronomy and Egyptian archaeology. In addition to The Tuscan Year, her books include Italian Pizza & Savoury Breads, which won the IACP Seagram Award 1987, and The Rape of Tutankhamum and The Seven Wonders of the World. She has been living in Tuscany since 1972 with her husband John Romer, an archaeologist, writer and TV presenter.

Libretto di Cucina di Gio Batta Magi – Aretino

Gio Batta Magi

Innocent & charming note book of a lifetime's work in a bourgeois Aretine kitchen. Delicious recipes and touching use of dialect and the then used gergo Francese in the kitchen! Handwritten, it begins:”The month of March 1842. For refined dishes and household dishes” and ends with the words ”Lavorate bene.....e fatto e mangiato - Well prepared, cooked and eaten”

Mrs Roundell's Practical Cookery Book

Mrs. Charles Roundell

Fascinatingly and minutely detailed description of how a household should best be run! Astounding and amusing description of a really bad dinner in Chapter 1.

Science in the Kitchen and the Art of Eating Well

Pellegrino Artusi

The essential cookery book of the 'Republic of Italy', although it does not contain recipes from every area of the peninsula Artusi's contribution to the language, culinary and otherwise, of the new Italy, is vital. His recipes are still today trusted and enjoyed in innumerable Italian kitchens.

Traditional Welsh Home Cooking

Annette Yates

Delicious traditional recipes using local ingredients, redolent of my childhood in Wales. Dishes such as Bacon or Ham with Parsley Sauce, Whinberry and Apple Tart, Welsh Cakes cooked on a maen, a bakestone, over the open fire.

Classic Palestinian Cuisine

Christiane Dabdoub Nasser

Admirable traditional recipes whose ingredients are enhanced by the skilful use of herbs and aromatic spices in Palestinian cuisine. Falafel, Shorbet Adass, Majruss, Lentil Soup, Chicken Stuffed with Meat, Rice and Pine Kernels, Aubergine Salad.

A Plain Cookery Book for the Working Classes

Charles Elmé Francatelli

Sensible recipes to help the disadvantaged "to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense" In spite of his elevated position Francatelli did not forget ordinary people.

Good Food: Month by Month

Ambrose Heath

Cheerfully written and tasty! Tied to the seasons too. "Food which is in season is the best food of all. Good things out of season are but a ghost of their true selves:" A happy work to inspire housewives in the years after the First World War and, indeed, through the dire shortages of WWII.

French Provincial Cooking

Elizabeth David

Fundamental and inspirational as is all her work. She accurately presented the wondrous culinary world of Europe to post war Britain.

A Guide for the Greedy by a Greedy Woman

Elizabeth Robins Pennell

To paraphrase the author - Not a Cook's Manual or a Housewife's Companion. Rather a Guide to the Beauty, the Poetry that exist in the perfect dish. Her descriptions of various dishes are so tempting there is no need for precise recipes!

The Oldest Cuisine in the World: Cooking in Mesopotamia

Jean Bottéro

Fascinating information about the culinary techniques of the cooks of a very ancient civilisation - foods for feasting, religious offerings and households. Their basic methods still exist!