Food: Our Food, Our World

A Wild Herb Nursery in Alicante

Wild Food. Proceedings of the Oxford Symposium on Food and Cookery 2004
Prospect Books, London, 2006
Copyright

A Wild Herb Nursery in Alicante. The Life & Work of Pedro Pérez Roque. Classifying and cultivating medicinal wild herbs for future generations.

Editor Richard Hosking, Prospect Books, 2006.

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Cuisine Extraordinaire: Real French Cooking (Marie Claire)

Food from Marie Claire magazine (France)
Conran-Octopus & Heinemann, London, 1978-88
Copyright

Jacqueline Saulnier, Marie Claire’s food columnist, was a pioneer of French home cooking in the 70s. She picked up tastes like nouvelle cuisine, new ethnic influences, food as "la troisième medicine" and terroir. She was also a genius food stylist. This book reshaped her columns. "...the best broad picture of modern French home-cooking currently available… Its strength is in the richness of its sources – the distinguishing features of Jacqueline's work." The Independent. Photos by Bloch Lainé, Peter Knaup and Daniel Fauchon among others. Translation Ros Schwartz.

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New Art of Cookery: A Spanish Friar's Kitchen Notebook

New Art of Cookery (translation and writing)
Rowman & Littlefield, Lanham/London, June 2017
Copyright

A modern retelling of Juan Altamiras's influential 1745 cookbook. The author interweaves her English translation of the original recipes with new text portraying 18th-century Spanish life and food culture. Eight years of original research, cookery, travel and archive work inform the text and modern kitchen guidelines. Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's award for Best Gastronomic Research, 2017.

www.newartofcookery.com

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Nuevo arte de la cocina española

Nuevo arte de la cocina española (translation and writing)
Ariel (Planeta), Barcelona, 2017
Copyright

My updated critical edition of 18th-century Aragonese friar Juan Altamiras's classic cookbook threads a new historic narrative exploring food, culture and social history through the original text. The book is rounded out by modern recipe guidelines, notes, a bibliography and illustrations of produce and flavours. "A delicious way to taste history ... highly recommended." Clifford A. Wright, New York Journal of Books

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Oxford Companion to Food

Oxford Companion to Food (contributions)
Oxford University Press, Oxford, 2006 and 2014
Copyright

Contributions on Spanish food.

Editors and main authors Alan Davidson & Tom Jaine.

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