Archives
- May 2012
- March 2012
- November 2011
- September 2011
- August 2011
- July 2011
- January 2011
- December 2010
- October 2010
- February 2010
- January 2010
- November 2009
- February 2009
- September 2008
- July 2008
- June 2008
- May 2008
- March 2008
- January 2008
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
Categories
- Books
- Food and Drink
- Historical Recipes
- Individual Cookbooks of Interest
- Individual Ingredients
- Links
- Miscellaneous: short posts, no waffling on
- Pasta Recipes
- Puddings
- Regional British Foods
- Regional Croatian Foods
- Regional French Foods
- Regional Italian Foods
- Regional Markets and Traditional Stores
- Regional Spanish Foods
Categories
- Books (3)
- Food and Drink (14)
- Historical Recipes (29)
- Individual Cookbooks of Interest (12)
- Individual Ingredients (8)
- Links (1)
- Miscellaneous: short posts, no waffling on (4)
- Pasta Recipes (3)
- Puddings (16)
- Regional British Foods (29)
- Regional Croatian Foods (2)
- Regional French Foods (3)
- Regional Italian Foods (4)
- Regional Markets and Traditional Stores (16)
- Regional Spanish Foods (5)
Recent Posts
- Assorted Haggis
- Some Views on Florence
- "To Make A Snake" - An Early English Syringed Fritter
- Grandmother's Cookery
- Historical Sources of Early Scottish Haggis
- The Evolution of the Yorkshire Pudding
- Did Burns Know the Neep?
- English Caudle and Greek Avgolemono: Culinary Cousins?
- The Fishy Tale of Bœuf à la Bourguignonne
- Scottish Tablet and Russian Toffee