Receipts from the Master Cooks of King Richard II, rendered into Modern English by Glyn Hughes. Not only lasagna, macaroni, bacon and beans, rice pudding and scrambled eggs on toast, but also porpoise, fake hedgehogs, deer broth and novelty edible flower-pots. In this, the first new edition since 1780, food historian Glyn Hughes has made this 'first English cookbook' sufficiently lively and readable that you might even want to try Leeks with Offal for yourself. Produced in conjunction with the Foods of England Project at www.foodsofengland.co.uk and the University of Manchester John Rylands...

Food historian Glyn Hughes rediscovers the Old English Christmas, and the Older English Yule. Here are Kings and Puritans, Yule Babies, Christmas Pottage, Queen Victoria's mincemeat recipe, Christmas Cheese and Salmagundi. Here is Durham Fluffin, Pepper Cake, the shape for mince pies and nearly one hundred actual, original, dishes gleaned from from half-a-thousand years of English cookery books. Here you can rediscover the Spirit of Christmas Past and, I hope, make it part of Christmas yet to come. (You're excused putting tripe in the mincemeat, but if you really want to, you'll find the 1764...

45 Classics of Philosophy, in their own words, abridged into readable little epitomes. Including: The Ancient Greeks, Confucius, Plato, Aristotle, Aristotle, Marcus Tullius Cicero, Marcus Aurelius, St Augustine, Severinus Boethius, Thomas More, Niccolo Machiavelli, Nicolaus Copernicus, Francis Bacon, Rene Descartes, Thomas Hobbes, Baruch Spinoza, Isaac Newton, John Locke, Gottfried Leibniz, George Berkeley, David Hume, Jean-Jacques Rousseau, Immanuel Kant, Jeremy Bentham, Thomas Paine, Mary Wollstonecraf, Auguste Comte, G.W.F Hegel, Marx And Engels, Arthur Schopenhauer, Henry D Thoreau, John...