A history of the onion leaves one crying for more
Mark Kurlansky’s treatment of a vegetable which was domesticated at least 7,000 years ago and on which the world’s cuisines depend feels rushed and inadequate
Cakes and ale
There has never been a golden age or even a very stable one, says Diane Purkiss, in a serious consideration of how English food has changed over time
Life on a plate
In the concluding chapter of this book the Daily Telegraph’s restaurant critic and recovering vegan-baiter William Sitwell muses on the…
