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Polly Russell joins the experts on a tasting tour in northern England
Four years and five volumes later, a team of 22 has compiled a 24kg guide to the staple
Polly Russell, the History Cook, on why it’s taken 300 years for genever to regain its reputation
Polly Russell shows you how to make the perfect prawn cocktail
Food historian Polly Russell on an underrated retro favourite
Polly Russell goes in search of exceptional farmhouse cheese makers
A cookery book from the artist is as hallucinatory as his paintings. But were the recipes ever meant to work?
An exhibition reveals that while workhouses doled out gruel, babies taken in by the hospital in the 1800s were surprisingly well fed
Melon, pigeon pie and caramel soufflé: this is a guide to picnicking at its most romantic — at a time when going for a drive was part of the pleasure
Polly Russell on the crustacean with a complex culinary past
For culinary inspiration in imperial Russia, Sophia Tolstoy and other well-to-do wives turned to this encyclopedic cookery book
Could the key to a healthier diet be to change how children learn to eat?
The tradition of sending relief parcels to troops and prisoners of war continues today
From fillets to wings to piri piri, Britons eat 2.2 million chickens every day. But how did what used to be a once-a-year treat become a ubiquitous staple?
Reducing cooking to something that can be quantified fails to understand that food is much more than just a matter of fuel
How did today’s food revolution start? With fridges, crisps and sexualised ice cream . . .
From slow-roasted cygnets to luscious fruit pies, our ancestors knew how to ‘do’ Christmas, as food historian Ivan Day demonstrates
A mouth-watering take on food for the society wife (or, rather, her cook) to serve at theatre suppers and shooting parties
This 17th-century cookbook eschewed the spices and sugar of medieval food and introduced regional and seasonal ingredients. It is the precursor to today’s classic French canon
Most postwar Anglo-Jewish households owned a copy of this book, a perfect mix of eastern European staples and ‘new’, continental fare
How a Foreign Office diplomat with no cooking qualifications and a ‘pretty depraved taste’ for ketchup and Spam became one of the 20th century’s great cookery writers
What to serve for dessert at a Victorian ‘ball supper’? Try an ice-cream swan or a frozen soufflé tower, suggests ‘ice queen’ Mrs Marshall
When Sophia Loren wrote her ‘gastronomic autobiography’, age 37, it was every bit as bizarre – and sulphurously sexy – as you’d expect
American food writer Robert Carrier was the Liberace of domestic kitchens, persuading the housewives of postwar Britain that cooking was fun
How a 14th-century recipe for frumenty ended up on the Christmas menu of Heston Blumenthal’s restaurant Dinner
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