Cooking.

In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

You know them from their eponymous hit television series and their three previous cookbooks: Cooking with the Two Fat Ladies, The Two Fat Ladies Ride Again, and The Two Fat Ladies Full Throttle. Restoring passion to cooking and outspoken humor to the world of food, Clarissa Dickson Wright and Jennifer Paterson have brought joy to millions of fans. In Two Fat Ladies Obsessions, they turned their attention to what turns them on, taking an in-depth look at thirty-four of their favorite ingredients, ranging from Oysters, Chicken, Chilies, Lamb, and Olives to Raspberries, Chocolate, Peaches, Salt, Butter, and Coffee. More than 150 recipes -- all written in true Fat Lady style -- reveal not only the history of these foods, but also why they are so near and dear to their hearts. Jennifer's fondness for Lobster Puffs, Maine Style, stemmed from the time she spent cooking on a boat off the coast of New England, while her Orecchiette with Broccoli Rabe was a favorite from a childhood stint in Sicily. Clarissa's first food memory, at age 3 1/2, of eating a cold sausage and a hard-boiled egg, leads to a wonderful recipe for Simple Sausage Ragu, and her years spent working on a pheasant farm provide a variety of ways to prepare the bird, including delectable Georgian Pheasant. Other recipes, such as T-Bone Steak a la Castle Floors, Ceviche of Salmon, Duke of Hamilton's Fig Ice Cream, Walnut Pancakes, and Raspberry and Chocolate Millefeuilles, offer a new twist on foods we all love. Uniquely personal and highly entertaining, Two Fat Ladies Obsessions will delight old and new fans alike and serves as a fittingly robust tribute to the memory of Jennifer Paterson.

Originnally published: London : Ebury Press, 1996.

A book of unabashedly British baking by London's foremost bakers The Fluffy Vanilla Fairy Cakes with Chocolate Fudge Icing take you straight back to childhood. Retro throwbacks like Fig Rolls and Jammy Dodgers are perfect for elevenses. And traditional teatime treats like Victoria Sponge and Treacle Tarts are given a mouth-watering modern makeover. With over 120 recipes, British Baking is a must-have.

Comfort food is the food we eat when we need to cheer ourselves or our loved ones up, or may be the things we used to eat.

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.