“The Edible series of books are full of fascinating facts but are almost small enough to squeeze into a Christmas stocking.”
Delicious

“Spend your book tokens on Reaktion Books’s little collectables for couch potatoes, discreetly yellow-jacketed, entertainingly illustrated hardbacks on a single theme written by serious scholar-cooks. All are subtitled A Global History, a promise which at £9.99 for 150 pages of impeccably researched sweet reason, they indeed fulfill.”
Elizabeth Luard, The Oldie

“Each of these condensed reads are stuffed with irreverent facts, anecdotes and evidence of wide-ranging research.”
The Scotsman

“The Edible series of little yellow hardbacks has established itself as the backbone of the food history section. They are well-researched and illustrated with a pleasing balance of anecdote and serious history.”
The Bookseller

“Each book in the “Edible Series” describes a food or drink – its history, how it has evolved and how it has figured in various cultures across civilization. Twenty-eight of these little butter-cream-colored gems are in the works; 11 so far have been published. Printed on heavy, rich stock with drawings and color photos, they are an appetizing bunch.”
Los Angeles Times

“These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting…sharp and speedy little reads, spotted with off-kilter illustrations”
Chicago Tribune

“The decision to make the series global in scope is both enjoyable and admirable, taking the reader outside expectations and placing cuisine in a broader-than-usual context.”
Gastronomica

“These little morsels of books are part of a delightful and new imprint known as the Edible series… The history of each foodstuff is set out compactly and with erudition… in each case, it’s when the history moves closer to current day that revelation and delight meet.”
Diplomat Magazine

“The small format is perfect for a stocking stuffer, but these books aren’t light on substance… In each volume, you’ll find great photography, illustrations, art, related advertisements and a nice selection of related recipes.”
The Saratogian

“The Edible Series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting… food writing at its best!”
Ken Hom, Chef and Author

“Books in Reaktion’s Edible series are paragons of their type; concise and flavourful, jammed with interesting facts, period photos and just a handful of recipes, in case you want to “do it yourself”. I recommend these books to foodies and academics alike.”
Robert Sietsema, restaurant critic for The Village Voice