Eleanor Barnett

A classic tome of Italian cooking by the famous Renaissance chef Bartolomeo Scappi, who was personal chef to two popes! Accompanied by a set of engravings that demonstrate the practicalities of kitchens and kitchen equipment in his day.

The ‘Queen of Ices’ treats us to an array of frozen desserts and some spectacular ice cream moulds!

Written at a time of dearth in England, this recipe book offers a fascinating look into 16th century thrift! Recreating his parsnip cake made without ‘spice, or sugar’ I was reminded that throughout history people have developed creative (and delicious!) ways of preserving food and reducing food waste.

All things sweet created with the incredible skill of the confectioner - there isn’t one recipe that I wouldn’t want to try!

A collection of Roman recipes compiled in the 1st century AD, a gold mine for thinking about food in Antiquity. Flamingo and dormice feature in some of the more captivating recipes!

Influenced by Italian fashions, Evelyn’s Acetaria is unusual in the English tradition for its celebration of vegetables and salads!

First published in 1891, a classic work to explore the history of Italian food. Written after the unification of Italy, Artusi brought together hundreds of recipes from across the peninsula.

Well known as one of America’s great food writers, M.F.K’s charming little book is filled with some beautifully sourced oyster recipes that fit into a captivating food story.

A classic work that celebrates English food, with beautiful and mouth-watering prose.

Discovered on a recent trip to Norway, my latest culinary fascination is Scandinavian food. This book offers a easy- to- follow history with some beautiful simple Viking dishes.