Cooking - History

Heirloom Flavors: 96 Timeless 1800s Recipes is a cookbook like no other. It takes us deep into the history of family cooking in the 1800's and adds a special twist of originality, allowing the reader to experience and enjoy these timeless flavors. The book...

Experience the Rich Culinary Heritage of the Roaring Twenties with "Nostalgic Recipes of the 1920s" Step back in time with our beautifully curated cookbook that brings to life the most cherished recipes of the 1920s. From the opulent Lobster Thermidor to the comforting simplicity...

Author: Liam LuxeISBN-13: 9798879062465Publisher: Independently PublishedLanguage: EnglishPublished: 02/09/2024Pages: 106Format: PaperbackWeight: 0.34lbsSize: 9.00h x 6.00w x 0.22d

The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah.Author: Norah M. TitleyISBN-10: 0415650461ISBN-13: 9780415650465Publisher: RoutledgeLanguage: EnglishPublished: 07/13/2012Pages: 576Format: PaperbackWeight: 1.75lbsSize: 9.21h x...

The author brings the past to life through cooking with this recipe book that explores the food culture of the German people before they became a nation. This book will wet your appetite for food history by recreating fare that influenced fairy tales and...

A History of the Burger, From Conception to Perfection A World History of Burgers: Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger--and was founded in the same city as McDonald's? Have you heard of...

The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th...

Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashionable restaurants in Danks St. The last owners of Elma...

Create the evocative tastes and traditions of Greek cuisine easily and simply in your own kitchen - here are authentic recipes for every occasion, mezes, family meals, summer barbecues and celebrations, all shown in 700 easy-to-follow photographs.,Author: Rena Salaman, Jan CutlerISBN-10: 1780192835ISBN-13: 9781780192833Publisher: Southwater...

Did you ever wonder what the Tudors ate and drank? What was Elizabeth I's first meal after the defeat of the Spanish Armada? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? The Tudor Kitchen provides a...

In this fascinating book, Wiley presents the results of his studies on the effects of borax, a common preservative, on human health. Wiley's experiments showed that borax had harmful effects on the body, and helped to pave the way for safer food preservatives. This...

A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's...

I Think Therefore I Eat offers wisdom and practical advice, from scientific studies to personal accounts, to make sense of one of life's inescapable questions: "What to eat?"Author: Martin CohenISBN-10: 1684421985ISBN-13: 9781684421985Publisher: TurnerLanguage: EnglishPublished: 11/20/2018Pages: 336Format: PaperbackWeight: 1.00lbsSize: 8.40h x 5.60w x 1.00d

Historians may not agree on when or where ice cream was first developed, but there is little debate that one of the best versions of this sweet treat today is made by Graeter's Ice Cream in Cincinnati. Louis Charles Graeter started his ice cream...

Better Eating From Start To Finish: The Story Of The Hobart Manufacturing Company is a comprehensive book that details the history of the Hobart Manufacturing Company, a renowned manufacturer of commercial kitchen equipment. Written by David A. Meeker, the book provides a fascinating look...

Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of the Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. In 1851, during the Great Exhibition, he prepared...

A stunning collection of recipes from, and inspired by, the most famous literary figure in the world, produced in collaboration with The Globe theatre. From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from...

Divine Recipes from Enchanted TeashopsDiscover the recipes that transport you to Maggie McCready's spellbinding journeys across England's most enchanting teashops. In Wish Bombs, Baking Spells, and Recipes, Melody R. Green shares the coveted baking secrets from The Angel Tea House, The Pilgrims' Way Cafe,...

Georgia's Historical Recipes is an exploration of our state's oldest recipes from the antebellum period through World War II, as painstakingly researched by Georgia archivist Valerie J. Frey. This volume begins with a discussion of old recipes as primary sources and what they can...

Retro Eats: 95 Delightful Recipes from the 1950s is a cookbook that takes you back in time to uncover the flavor of a simpler era. This nostalgic cookbook is full of recipes from the 1950s, including classic dishes like chicken and dumplings, meatloaf, and...

Mocktails for every feast day! Finally, a pious bartender's guide that won't give you a hangover. Mike Foley is the author who brought you Drinking with the Saints and Dinning with the Saints. Now, in Abstaining with the Saints, he offers roughly 200 delicious...

From colorful characters like Cato Alexander, New York's first celebrity bartender, to sad and disturbing stories about Jack Daniel's heirs, Makers & Shakers has a little bit of everything for everyone. Join Washington, D.C.-based author and producer of ardent spirits Troy Hughes on a...

This cookbook was originally published in the mid-1800s and contains recipes for a variety of dishes. It also includes household tips, such as preserving fruits and vegetables and caring for linens. The book is a valuable resource for anyone interested in historical cooking or...

SEAFOOD Makes You Live 10 Years More!✩ Read this book for FREE on the Kindle Unlimited NOW! ✩Yepppp. That is the truth. So now, let's take a look at delicious recipes you can prepare at home in the book "123 Chinese Shellfish Recipes" 123...

An entertaining seat at the table of ten power meals that shaped history--including the menus and recreated recipes! Some of the most consequential decisions in history were decided at the dinner table, accompanied--and perhaps influenced--by copious amounts of food and drink. This fascinating book...

'Excellent' Tom Parker BowlesFolklorist Ben Gazur guides you through the dark alleys of British history to uncover how our food habits have been passed down through generations of folklore.We investigate the origins of famous food superstitions - why do we throw salt over our...

"Michele Jordan knows her food and she knows how to write about it." --San Francisco Examiner What is extra virgin olive oil and how do you find the best kind? How do you cook with flavored vinegars and should they be bought or made...

Journey back to the opulent world of ancient Rome with "Cooking and Dining in Imperial Rome," a fascinating glimpse into the culinary habits of one of history's greatest empires. Attributed to Apicius, a figure synonymous with Roman gastronomy, this collection offers a unique window...

Author: Peter BrearsISBN-10: 1909248797ISBN-13: 9781909248793Publisher: Prospect Books (UK)Language: EnglishPublished: 09/01/2023Pages: 526Format: HardcoverWeight: 2.35lbsSize: 9.70h x 6.90w x 1.60d

A manuscript from notebooks compiled by the late Master of Ceremonies and Chef at the Royal Palace at Luang Prabang.Author: Phia SingISBN-10: 1903018951ISBN-13: 9781903018958Publisher: Prospect Books (UK)Language: EnglishPublished: 09/17/2013Pages: 320Format: PaperbackWeight: 1.35lbsSize: 9.00h x 6.10w x 1.00d

Author: Jane StewardISBN-10: 1909248770ISBN-13: 9781909248779Publisher: Prospect Books (UK)Language: EnglishPublished: 04/20/2023Pages: 200Format: PaperbackWeight: 0.50lbsSize: 7.30h x 5.30w x 0.80d

Part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock.Author: Blandine VieISBN-10: 1903018838ISBN-13: 9781903018835Publisher: Prospect Books (UK)Language: EnglishPublished: 09/01/2009Pages: 224Format: PaperbackWeight: 0.85lbsSize: 9.10h x 5.90w x 0.80dReview Citation(s): Kirkus Reviews 10/01/2011

Author: Mary PriorISBN-10: 1903018617ISBN-13: 9781903018613Publisher: Prospect Books (UK)Language: EnglishPublished: 05/22/2009Pages: 144Format: PaperbackWeight: 0.40lbsSize: 7.30h x 5.30w x 0.50d

Various recipes culled from manuals, approximately 1856 to 1908, concentrating on late 19th century and early 20th food-reformers.Author: Anne O'ConnellISBN-10: 1903018587ISBN-13: 9781903018583Publisher: Prospect Books (UK)Language: EnglishPublished: 01/01/2008Pages: 232Format: PaperbackWeight: 0.65lbsSize: 7.20h x 5.40w x 0.90d

First published in Paris between 1651 and 1660, La Varenne's collection of three titles is essential reading for anyone seeking to understand the French cookery of the 17th century.Author: Francois Pierre de la VarenneISBN-10: 1903018412ISBN-13: 9781903018415Publisher: Prospect Books (UK)Language: EnglishPublished: 05/19/2020Pages: 655Format: HardcoverWeight: 2.84lbsSize:...

Author: Charles PerryISBN-10: 1903018420ISBN-13: 9781903018422Publisher: Prospect Books (UK)Language: EnglishPublished: 12/01/2005Pages: 127Format: PaperbackWeight: 0.35lbsSize: 7.20h x 5.30w x 0.50d

Author: Andrew CatoISBN-10: 0907325807ISBN-13: 9780907325802Publisher: Prospect Books (UK)Language: EnglishPublished: 12/12/1998Pages: 248Format: PaperbackWeight: 0.70lbsSize: 8.60h x 5.30w x 0.90d

This classic book contains a mouth-watering collection of recipes for the making of toffee sweets. With a wealth of information and a a varity of different toffees to make, including 'Chocolate Toffee', 'Scotch Toffee' and 'Peppermint Toffee', this book makes a great addition to...

Take a step back in time between the covers of this petite, yet enlightening, volume featuring nearly 550 receipts (recipes) collected by Sarah Rutledge, daughter of Edward Rutledge, a South Carolina governor and the youngest delegate to sign the Declaration of Independence. This edition...

Author: Liam LuxeISBN-13: 9798879051339Publisher: Independently PublishedLanguage: EnglishPublished: 02/09/2024Pages: 106Format: PaperbackWeight: 0.34lbsSize: 9.00h x 6.00w x 0.22d

"Setting a Fine Table is a selection of dessert recipes from historic Fort York in Toronto. The recipes, from the officers' kitchens in the Fort, take you back to a time when food was truly local. The 30 recipes include the original, historic recipe...

Breadfruit trees are staples of the tropics, bearing cantaloupe-sized green-skinned fruits whose taste and texture resemble potatoes. More than three thousand years ago, breadfruit fueled the Pacific voyages of discovery that settled islands throughout Oceania. In the late eighteenth century, the British expedition that...

Breadfruit trees are staples of the tropics, bearing cantaloupe-sized green-skinned fruits whose taste and texture resemble potatoes. More than three thousand years ago, breadfruit fueled the Pacific voyages of discovery that settled islands throughout Oceania. In the late eighteenth century, the British expedition that...

Welcome to 95 Culinary Lessons from the Boston Cooking School: Recipes with Tradition! This wonderful cookbook is packed with 95 delicious recipes from the esteemed Boston Cooking School that showcase its rich history and commitment to traditional cooking techniques. The Boston Cooking School, founded...

Celebrate the heritage and history of traditional African American cuisine. Soul Food for Dummies teaches you about the foods, dishes, recipes and traditions of the cuisine of the African American culture. From greens and cornbread to fried foods like porgies, catfish, and chicken; baked...

Explore the fascinating history of gastronomy with William Carew Hazlitt's "Old Cookery Books and Ancient Cuisine." This meticulously prepared republication delves into the world of culinary history, offering a unique bibliographic journey through ancient cuisine and historical cookbooks. Discover a wealth of information about...

In terms of geological time, good cooks are a young species. They've been evolving for a scant half a million years, since fire was first tamed and tended. Rare Bits is a delightful and illuminating account of humankind's progression from skewering meat to whipping...

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture. Food in America and Europe has long been shaped, twisted, and upended by queer creatives. Beloved food writer John Birdsall fills the gap between the past and...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States,...

Hype restaurants. Allrecipes. The Great British Bake Off. Food dominates our every waking minute. In this dazzling cultural history, acclaimed food writer Ruby Tandoh traces the story of how--and why--we've all became foodies. "Who isn't a food person these days? ... Foodie-ism has become...