Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of

Dorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and foo

The Essential pocket edition of lost foods and forgotten treats from Glyn Hughes' Foods of England project. More than three hundred traditional English receipts

The map of England bears names which used to resonate through kitchens in the land- Colchester, Cheddar, Hereford, Swaledale, Bath, Lincoln, York, Wensleydale -

You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history