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197 × 120 mm
128 pages
60 illustrations, 50 in colour
01 May 2019
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Biscuits and Cookies A Global History Anastasia Edwards

Which is your favourite biscuit (or cookie, if you’re from the USA)? Do you prefer the flavour of chocolate chip or oatmeal and raisin, the crunch of ginger biscuits or oreos? Which is tastier: digestive or florentine? Biscuits and cookies have myriad forms and flavours, and they have a rich and ancient history – evidence of biscuit-making has been discovered to date from around 4000 BC.

Biscuits and Cookies by Anastasia Edwards explores the abundant history of this versatile snack, from its earliest beginnings to Middle Eastern baking and Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker – more than half a billion of which are produced each year in the United States alone – to brownies and sugar cookies in the U.S, to shortbread and rich tea biscuits in the UK, to Anzac and Girl Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images and recipes from around the world.

Anastasia Edwards is a writer and food historian, and author of an anthology of writing about Saigon, Saigon: Mistress of the Mekong (2003). She lives in London.