Elizabeth Romer

Elizabeth Romer

Food writer and historian

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

Most popular

Elizabeth's favorite cookbooks

Libretto di Cucina di Gio Batta Magi – Aretino

Libretto di Cucina di Gio Batta Magi – Aretino

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”

Coming to ckbk soon
Mrs Roundell's Practical Cookery Book

Mrs Roundell's Practical Cookery Book

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

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

Traditional Welsh Home Cooking

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.

Available on ckbk now
Classic Palestinian Cuisine

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.

Good Food: Month by Month

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.

A Guide for the Greedy by a Greedy Woman

A Guide for the Greedy by a Greedy Woman

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!