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
William Sitwell’s history of eating out reminds us painfully of what we’re missing
In the concluding chapter of this book the Daily Telegraph’s restaurant critic and recovering vegan-baiter William Sitwell muses on the…
