Last Food of England or Cooks Pocket Companion

Last Food of England: English Food: Its Past, Present and Future

Author: Marwood Yeatman

Cheddar, Hereford, Swaledale, middlehorn beef, Southdown mutton — the English tend to think their native food has disappeared off the map, and in some cases it is undoubtedly endangered. This book shines a light on England’s fertile food heritage.

Table of Contents:

The Map and Calendar     1
English Food and Cookery     5
The English Clearances     10
Journey     30
On the Road     44
Right On     52
Industrial Food: The Flip Side     56
Bread     64
Butchers     90
Spit, Fire and Fuel     96
The Roast Beef of Old England     104
The Royal Mutton, and Macon     125
Acorn and Other Pigs     142
Pig Killing and Pork     150
Hams, Bacon and Chines     168
Game: Fur     183
Game: Feather     194
Poultry and Eggs     215
Sea Fish     235
Salt Fish     257
Shellfish     266
Freshwater Fish     278
Green Top     297
Cream     308
Butter     315
Cheese     320
Vegetables     339
Fruit and Nuts     377
Field, Forest and Foreshore - Favourites to Famine Rations     398
Truffles     420
Puddings     427
Apples and Cider     432
Pears and Perry     448
Rounding Up     454
Epilogue: History and Progress     466
England: A Postscript     471
Bibliography     474
Index     478
Author's Acknowledgements     488

New interesting textbook: The Path to Power or Firecracker Boys

Cook's Pocket Companion

Author: Jo Swinnerton

This attractive, handy pocket book is an enlightening and entertaining anthology of foodie facts, history, quotes, hints, and tips. Learn where in the world the annual monkey banquet is held, which gourmet chefs prepare a feast for pampered primates, why Eliza Acton’s Modern Cookery for Private Families was such a runaway success in 1845, the science and theory behind the many different ways you can prevent an onion from making you cry, and the unbeatably healthy properties of fruit.