Bibliography

English Bread and Yeast Cookery by Elizabeth David; Flavours of Greece by Rosie Barron; Building a Wood-fired Oven for Bread and Pizza by Tom Jaine; The Wine Roads of Spain by Marc Millon; The Art of Dining: A History of Cooking and Eating by Sara Paston Williams; Fish: The Complete Fish and Seafood Companion by Mitch Tonks.