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This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves. It is not a book of recipes, nor d

Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and p

This early study of the Caribbean is an English translation of a French work published anonymously in Rotterdam in 1658 under the title Histoire naturelle et mo

From the origins of gnocchi to a short history of restaurants in Italy. Notes regional variations on specific dishes. Differs in detail to Laroosse Gastronomiqu

Combines van Gogh's paintings with his own words, describing each work of art and introducing young readers to the concept of color.