The author of 'New Food' turns her hand to the best recipes of the last two thousand years. From an ancient Roman baked custard flavoured with wild honey to a highly domestic meat loaf, these are new ways with old favourites.
With 210 desirable recipes, 85 full colour photographs, and a fair whack of kitchen sink wisdom, the inspirational Jill Dupleix takes from the past, to give us the food of the future.
