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Gladstone's Cook Books (new)
Black Cat Books (new)
Athenaeum bookstore (new)
www.aolcookshop.co.uk (new)
http://www.foodcomm.org.uk (new)
http://www.gardenerandcook.com
The Food Museum
Andrew Dalby's Food Words site
Steven Simpson Books
Online Culinary History Network
Feeding America: The Historic American Cookbook Project
http://www.historicfood.com
Culinary Historians of Ontario
http://www.oxbowbooks.com/
Food History News
Convivium
http://www.foodandwinematching.co.uk
http://www.kookhistorie.nl
Gastronomica: The Journal of Food and Culture
What's Cooking America
Museum of Culinary History and Alimentation
http://www.booksforcooks.com.au
http://www.lizseeberbooks.co.uk
http://www.foodbooks.com
http://www.thousandeggs.com
http://www.futurefoods.com
http://www.plantingbythemoon.co.uk
http://members.tripod.com/rdeh
http://www.outlawcook.com
http://www.vdsys.com/bfc
http://www.Amazon.com
http://www.Amazon.co.uk
http://www.bookweb.co.uk
 

• We opened our shop, Gladstone's Cook Books, in November 2005 in Holt, Norfolk. We specialize in cookery books, both new and second-hand. We also have a small testing kitchen where we can test the recipes and have small demos. Of course we are not the first to do this! I (Rob Gladstone) have worked in publishing for 15 years and passed many an hour browsing in Books for Cooks. As I said, we specialize. I find that titles such as North Atlantic Seafood, Game Cookery by Angela Humphreys or the Moro book sell so much better than Gordon Ramsay etc. This could have something to do with the supermarkets selling a such huge discounts!

• Specialist Dealer in Books and Journals on Cookery and Food History since 1984. Ssupplier of antiquarian and second-hand books to libraries, institutions and individual collectors, worldwide.

• A Dutch multicultural website with some connection too ethnic foods in Holland, although mostly about arts, mutli-media and ethnicity. You can buy the latest PPC in €uros.

• Art of Living is a family business set up in 1972 by my parents Paul and Averil Bluett-Duncan who established the customer service tradition that we are so proud of today. Customers know that they can rely on us to give good, genuine advice and that they can browse at their leisure without being subjected to a hard sell – or indeed any sort of ‘sell’. We enjoy long-standing relationships with many regular customers who in turn are a great source of informal product reviews and tips. 

• England's premier food campaigning body for those who like a spoonful of intellectual jollop with their chips.

• A UK website mainly offering second-hand cookery books, the gardening side being still in development. The owner is in the process of opening a retail shop (with new books) in Tunbridge Wells.

• The FOOD Museum celebrates food history and food heritage sites as it examines the past, present and future of the world's food. It researches, collects, preserves, exhibits and explains the history and social significance of food. The FOOD Museum brings artifacts and programs to where people gather, both in person and on-line. 

• Andrew Dalby's home page and a rapidly growing site focusing on languages, food history, the names of foods in many languages, and books about these subjects. New quotations and definitions, new pages and links added five times a week.

Steven Simpson Books

• Book dealer with an interest in food who also is the UK agent for the UN FAO publications division. Click the link and enter FAO, press the Description radio button, then SEARCH

 

• A site which has both digital images of the pages as well as searchable scanned texts of 76 American cookbooks from the 18th century to the present day. Highly professional.

Online Culinary History Network

• A voluntary cooperative where they have listed English culinary texts from the medieval period to 1700 and have provided click-through links to people's transcriptions, pdfs, or scans of a few of them.

Culinary Historians of Ontario

• The Culinary Historians of Ontario is an information network for foodways research in Ontario. It is an organization for anyone interested in Ontario's historic food and beverages, from those of the First Nations to recent immigrants. We research, interpret, preserve and celebrate Ontario's culinary heritage. 

http://www.oxbowbooks.com/

• David Brown Book Company, US trade distributer of Prospect Books. 

www.foodhistorynews.com

• What can possibly be new about food history? New people doing new work in food history bring new perspectives to old stories: what did the pilgrims eat for the first Thanksgiving? Was the Italian Catherine deMedici responsible for French haute cuisine? Is it true that people spiced meat highly in past time to hide the bad taste of spoilage? We review new books on food history, report on new culinary historian groups across the country, plus exhibits, places to eat, symposia - you get the idea - plenty of news.

Convivium

Convivium was a treasured little magazine about food which had a brief but glittering life and David Wheeler has now posted material from it. Dedicated to the memory of British food writer Elizabeth David, CONVIVIUM: THE JOURNAL OF GOOD EATING was limited to eight issues. Each 128-page issue was published in a small edition in 1993 and 1994 by David Wheeler (founder of the literary gardening quarterly HORTUS).

http://www.foodandwinematching.co.uk

• Fiona Beckett's wine and food matching site. "As someone who writes about both food and wine it seems logical to me to write about the two together. After all most people enjoy their wine with food yet frequently wine columns make no mention of how best to enjoy the bottles they recommend and cookery articles don't suggest what to drink with the wonderful ingredients and recipes they feature. You may possibly find the whole subject daunting but like anything else it’s a matter of practice."

• Marleen van der Molen-Willebrands' excellent site for Dutch readers only, which includes the texts of a couple of important early Dutch cookery books.
  
  weblog http://kookhistorie.web-log.nl

• Combining a keen appreciation for the pleasures and aesthetics of food with the latest in food studies, Gastronomica is a vital forum for ideas, discussion, and thoughtful reflection on the history, representation, and cultural impact of food. A publication of the University of California Press, Berkeley.

 

Linda Stradley originated and maintains an on-line cooking site since 1997 called What's Cooking America. The web site is a continuation of her first cookbook also called What's Cooking America, published by Falcon Publishing, which she co-authored with her friend Andra Cook of Raleigh, North Carolina. There is a Culinary Dictionary of American and European cooking terms on the web site which all 'foodies' may find useful.

 

• MoCHA - The Museum of Culinary History and Alimentation, is a virtual museum. MoCHA was founded in London in 1998. Our aim is to provide an information resource for anyone interested in food, its history and cultural culinary practices. 

MoCHA does not have a museum building that you can come and visit, although we are campaigning and fundraising for one in which we can display our growing collection of culinary objects. 

• Melbourne's only specialist bookstore owned by cooks and food lovers for cooks and food lovers, has one of Australia's largest collection of cook books for sale with over 8,000 new, out of print, second-hand and antiquarian titles in stock.

 

• Bookseller of antiquarian and out-of-print books on cookery, food history, wine and general drinks, herbs, country matters and some early gardening.

 

• "Serious Books for Serious Cooks" from the Food Heritage Press, which includes Prospect Books titles.

http://www.thousandeggs.com

• Cindy Renfrow delights in making historic recipe books more widely available to the modern reader for study and re-discovery. Link to Cindy Renfrow's site, author of "Take a Thousand Eggs or More, A Collection of 15th Cenrury Recipes" and "A Sip Through Time, A Collection of Old Brewing Recipes"

• Future Foods is a small, independent supplier of edible plants. Future Foods is the creature of the food writer and historian, Jeremy Cherfas. He has a bee in his bonnet about John Evelyn’s Acetaria. We must applaud this. His catalogue of interesting and unusual, he calls them ‘wierd and wonderful’, plants for the edible garden includes many seeds of plants that are mentioned by Evelyn in his master work including, for example, scurvy grass, Trick Madam, and Rocambale.

 

• A link to Nick Kollerstrom's site, devoted to the mysteries of lunar fertility.

 

• This site includes material about our magazine PPC, including a consolidated index to issues 1–55 and information about current and past issues.

It also contains an index to the proceedings of the Oxford Symposium on Food and Cookery (published by Prospect Books), as well as current information on the Symposium. 

There is information here about the Sophie Coe Memorial Prize for essays on food history, awarded each year at the Oxford Symposium. 

There is more information too about the Oxford Companion to Food by Alan Davidson.

• John Thorne's Simple Cooking website, with excellent links and addresses to food bookstores in the US and worldwide. A humane and readable site well worth the visit.

• Books for Cooks, Baltimore, Maryland, USA: a cookery bookshop with a useful on-line catalogue.

• The Amazon on-line bookstore in the USA. A very large catalogue indeed. It may not have Prospect Books, but perhaps it will in the end.

• The Amazon on-line bookstore in the UK. It does have Prospect Books.

• A direct line to Central Books Ltd, our distributor, if you want to make a trade order.

http://www.historicfood.com

• This is Ivan Day's site. Ivan is Britain's foremost reconstructionist cook, able to make a bewildering variety of pies, cakes and ices, as well as countless other dishes just as they might have been made in previous centuries. 

He also holds  residential courses when these skills are imparted to the world at large. The site is full of recipes, grand photographs of previous achievements, and lots of other material about early British cookery.