Suitable for a wide range of ages, this book provides an exciting context for some familiar chemistry and a way to engage students with the subject.

Including several recipes from of the famous cooks, this book examines the role of food in our lives and memories.

This title tells the full story of the meteoric rise of Heston Blumenthal and 'The Fat Duck', birthplace of snail porridge and bacon-and-egg ice cream, and the passion, perfection and weird science behind the man and the restaurant.

Here are the feasts that really are fit for a king - or queen. This delightful book explores the history of royal dining from the bustling kitchens of the Middle Ages to the informal dinner parties of today. Susanne Groom, a curator at Historic Royal Palaces, considers the diets of monarchs from Richard II to Elizabeth II, revealing the exotic beasts served at medieval courts, the 48-day picnic prepared for Henry VIII and Francois I of France at the Field of Cloth of Gold, the romantic suppers made for Charles II and his mistresses, Queen Victoria's love of nursery food, and the gluttonous...