The Book of Sauces, by Charles Senn. The Hotel Monthly Press, 1915.

Molecular Gastronomy, by Hervé This. Columbia University Press, 2002.

Jane Grigson’s Fruit Book, by Jane Grigson. Michael Joseph, 1982.

Cooking Craft, by S. Elizabeth Nash. Sir Isaac Pitman & Sons Ltd, 1926.

The English Cookery Book, by John Henry Walsh. G. Routledge & Co, 1858.

Essentials of Classic Italian Cooking, by Marcella Hazan. Knopf, 1992.

Extracts from Breakfast at the Wolseley by A.A. Gill reprinted by permission from Quadrille. © 2008 A.A. Gill. Extracts from Classic Bull: An Accidental Restaurateur’s Cookbook by Stephen Bull reproduced with permission of Pan Macmillan through PLSclear. © 2001 Stephen Bull. Extracts from The Complete Short Stories by Ernest Hemingway published by Jonathan Cape. Reproduced by permission of The Random House Group Ltd. © 1992. Reprinted with permission of Scribner, a division of Simon & Schuster, Inc. from Men Without Women by Ernest Hemingway. Copyright © 1927 by Charles Scribner’s Sons.Copyright renewed 1955 by Ernest Hemingway. All Rights reserved. Recipe on стр. 245 from Rick Stein’s Far Eastern Odyssey by Rick Stein published by BBC Books. Reprinted by permission of The Random House Group Limited. © 2009. Recipe on стр. 300 from Nigellissima by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2012. Recipe on стр. 358 from How To Be A Domestic Goddess by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2000