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PPC 72 (2003)
PPC 72 (2003)
March 2003
Published:
2003-03-31
Full Issue
Requires Subscription or Fee
PDF
Notes and Short Reports
Icy Cream
David Potter (Author)
44-50
Food Memoirs
Eating Out in Kabul
Helen Saberi (Author)
11-15
Eating Out in Ulaan Baatar
Alex Lewis, Jargal Jamsranjav, Dorj Isheekhuu (Author)
16-18
Articles
Canadian Cookbooks (1825–1949)
In the Heart of the Home
Elizabeth Driver (Author)
19-39
The Wusla That Was a Wasf
Charles Perry (Author)
56-68
William Banting
The Father of the Low-Carbohydrate Diet
Barry Groves (Author)
69-82
Imitation Food Then and Now
Melitta Weiss Adamson (Author)
83-102
Book Reviews
Tom Fort: The Book of Eels
James Crowden (Author)
103-104
Kristin Olafson-Jenkyns: The Culinary Saga of New Iceland (Recipes from the Shores of Lake Winnipeg)
Ann Semple (Author)
104-105
Ladies of Toronto (ed Elizabeth Driver): The Home Cook Book
Alan Davidson (Author)
105-106
Marina and John Bear: NOT Your Mother’s Cookbook
Alan Davidson (Author)
106-107
Najmieh Batmanglij: Silk Road Cooking: A Vegetarian Journey
Alan Davidson (Author)
107
Sara Paston-Williams: Traditional Puddings
Emma Barker (Author)
107
Linda Collister: Chocolate
Emma Barker (Author)
107-108
Kenneth James: Escoffier: The King of Chefs
Malcolm Thick (Author)
108-109
Paul Richardson: Indulgence: Around the World in Search of Chocolate
Andrew Dalby (Author)
109
Pat Willard: Secrets of Saffron
Andrew Dalby (Author)
109-110
J.A.G. Roberts: China to Chinatown. Chinese Food in the West
Andrew Dalby (Author)
110-111
Henry Marks: Byzantine Cuisine
Andrew Dalby (Author)
111-114
Colin Spencer: British Food. An extraordinary thousand years of history
Tom Jaine (Author)
114
Clarissa Dickson Wright and Johnny Scott: Sunday Roast
Tom Jaine (Author)
114
Tamasin Day-Lewis: Good Tempered Food
Tom Jaine (Author)
114
David Thompson: Thai Food
Tom Jaine (Author)
114-115
Nadah Saleh: Seductive Flavours of the Levant
Tom Jaine (Author)
115
Heston Blumenthal: Family Food
Tom Jaine (Author)
115
Jeffrey Steingarten: It must’ve been something I ate
Tom Jaine (Author)
115-116
Mark Kurlansky: Choice Cuts
Tom Jaine (Author)
116
Stewart Lee Allen: In the Devil’s Garden: A sinful history of forbidden food
Tom Jaine (Author)
116
Jenni Muir: A cook’s guide to grains
Tom Jaine (Author)
116
Diana Henry: Crazy Water Pickled Lemons. Enchanting dishes from the Middle East, Mediterranean and North Africa
Tom Jaine (Author)
116-117
Anissa Helou: Mediterranean Street Food
Tom Jaine (Author)
117
Roy Strong: Feast. A History of Grand Eating
Tom Jaine (Author)
117
Josie Walter: Pots in the Kitchen
Tom Jaine (Author)
117-118
William Rubel: The Magic of Fire: Hearth Cooking
Tom Jaine (Author)
118
J.G. Vaughan & P.A. Judd: The Oxford Book of Health Foods
Tom Jaine (Author)
118-119
Patrick Lamb: Royal Cookery
Tom Jaine (Author)
119
Moira Buffini: Dinner
Tom Jaine (Author)
119
Elizabeth Taylor: The Art of Cookery: with an introduction by David R. Brenchley
Tom Jaine (Author)
119-120
Corby Kummer: The Pleasures of Slow Food
Tom Jaine (Author)
120
Gavin Weightman: The Frozen Water Trade
Tom Jaine (Author)
120
Mark Harvey, Steve Quilley and Huw Beynon: Exploring the Tomato. Transformations of Nature, Society and Economy
Tom Jaine (Author)
120
Stuart J. Fleming: Vinum. The Story of Roman Wine
Tom Jaine (Author)
121
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