Cooking - History

Every family has its favourite recipes that are passed down from one generation to another. And so it is with the Doucets and Hennessys. The Association Maison Doucet Hennessy Association Inc., has compiled this recipe book as a fundraising project for 2012. Throughout the...

Published in Boston in 1829, this volume in the American Antiquarian Cookbook Collection by a well-known social reformer, prolific novelist, and journalist provided recipes and tips for homemakers of the early 19th century with an emphasis on self-reliance and frugality in the household. The...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is...

The Rainbow Nation Cookery Guide. A compiled collection of traditional South African recipes and stories as told by twelve chefs. Each chef representing their own ethnic cuisines including Zulu, Indian, Xhosa, Cape Malay, Afrikaans, San, Southern Sotho, English, Tsonga, Northern Sotho Pedi, Ndebele, and...

This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen...

Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the...

Originally published in 1906, The Book of Tea introduced American and other Western readers to Japanese culture and how tea is an essential component of it. However, the book has a broader message. Okakuro deftly makes comparisons between East and West, highlighting each strengths...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. THE BLACK & WHITE STREET EDITION. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have introduced himself as Dick or perhaps...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have introduced himself as Dick or perhaps...

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides,...

In this intricate and absorbing study, H駘鈩e Jawhara Pir presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.Author: H駘鈩e Jawhara PirISBN-10:...

Warning: This is Not a Cookbook Food and Feast does, however, contain over a hundred recipes--medieval recipes in their original medieval form, medieval recipes in modern terms, traditional Scottish recipes, modern midwest American, recipes for eating in the wilderness, and even exotic and slightly...

Grandma's Antique Recipes came about after I was left an absolute gem of a book handwritten by Grandma Sarah, that was essentially a collection of recipes, hints and remedies that she used in her everyday life. To me, it gives a real insight into...

"As the Under Secretary of Agriculture I was responsible for the purchase of cranberries for USDA's school lunch program. After observing Liz's cooking class on cranberries, I was amazed at how versatile and delicious cranberries can be when prepared with flair and imagination." -Michael...

Brookside School, Cranbrook had an iconic cook named Flora Leslie, who was originally from Scotland. She was hired by the Cranbrook School community and for decades created some of the favorite recipes now gathered together in a wonderful cookbook for families to enjoy at...

The bestselling Swiss cookbook available in English, now with more than 100 photos. Food blogger Andie Pilot takes readers on a photographic tour of her favorite recipes - some just like her grandmother made and some modern takes on Swiss classics. Along the way...

Why do we call mixed alcohol drinks "cocktails"? How do they get their exotic names: names like the Singapore Sling, Screw Driver, the Alamagoozlum, the Angel's Kiss, the Hanky Panky, the Harvey Wallbanger, Sex On The Beach, the Monkey Gland, the Brass Monkey, the...

The wine-writers' wine writer collects his best articles to explore the most profound and interesting questions about wine. A fascinating read for everyone with a broad interest in our cultural world.Author: Andrew JeffordISBN-10: 1913141322ISBN-13: 9781913141325Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 09/06/2022Pages: 224Format: HardcoverWeight:...

With a celebrated food writer as host, a delectable history of Roman cuisine and the world--served one dish at a time. Now in paperback. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome....

For oenophiles, casual wine-drinkers, and aesthetes alike, an informative and entertaining history sure to delight even the most sensitive palates. From celebrations of Bacchus in ancient Rome to the Last Supper and casual dinner parties, wine has long been a key component of festivities,...

Featuring a wealth of illustrations, a fungi-filled tour of the importance of mushrooms, from the enchanted forests of folklore to their role in sustaining life on earth. Mushrooms hold a peculiar place in our culture: we love them and despise them, fear them and...

Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple--complete with salt and vinegar, mushy peas, and tartar sauce. Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to...

From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the...

Tom Morton, keen motorcyclist, funeral celebrant and whisky aficionado, takes us on a journey around the globe, exploring the links between famous alcoholic spirits and spirituality. Winner Best Drink Book at the Fortnum & Mason Food and Drink Awards 2023 Waters of life. Distilled...

Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a...

Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a...

Michael Foley's fans have been devoutly drinking with the saints for years. Now it's time for dinner! The inimitable theologian and mixologist teams up with the priest and TV chef Leo Patalinghug in a culinary romp through the liturgical year. Want to get closer...

In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland. "A beautifully illustrated volume of recipes with history." - The New York Times Known as an expert in...

This modern classic invites the reader to discover a unique tradition that has come to symbolize the wisdom, beauty, and the elegant simplicity of Asian culture. The author celebrates the Way of Tea from its ancient origins in Chinese Taoism to its culmination in...

A pioneering history of the Carolina rice kitchen and its African influencesWhere did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"?The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab,...

What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone's favorite dish. In this hugely charming and entertaining...

Apricot wine and stewed calf's head, melancholy medicine and "ointment of roses."Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips...

Celebrating the universal language-food Based on the 2010 and 2011 presentations of Meanwhile, Back at Caf Du Monde . . ., these 67 foodie monologues invoke your own special comfort-foods, recalling tasty memories of life, love, family, and friends to warm your heart, feed...

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased...

Winner, Taste Canada Gold Medal for Culinary NarrativeCommemorating the two-hundredth anniversary of Sir John A. Macdonald's birth, Sir John's Table is a refreshing look at Canada's first prime minister.Sir John's Table traverses the colourful life of Macdonald, from his passage as a young Scottish...

For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gasp Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the...

Sometimes it's neither art nor science that serves as the origins of the everyday kitchen and food items that we take for granted today. Sometimes, as Josh Chetwynd shows us in How the Hot Dog Found Its Bun, some of our greatest culinary achievements...

Beer has been made in the small Midland town of Burton-on-Trent for centuries: ale brewed by the monks at Burton Abbey was sent to Mary, Queen of Scots in captivity. Then, in the 18th century, the introduction of Burton Ale began the town's rise...

'This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson 'The last word on butter. Everyone who cooks needs this book' Diana Henry Swirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled...

The peanut's rise from a lowly bean to national favoriteThe peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack...

During the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb, driving down profits and wages. To address this, both industry and government sought to stimulate domestic consumption via increased advertising. In Eating the Ocean Brian Payne...

Prepare a mouth-watering, healthy breakfast sandwich in no more than five minutes!Have you ever had a quick and fulfilling sandwich that gives the perfect blend of flavor, crispiness, and aroma in every morsel? Do you love being able to combine all your favorite ingredients...

One of The Times Books of the Year 2020 _____________ 'Fascinating and entertaining - a pleasure to read.' Claudia Roden As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and...

Eat'n Park Hospitality Group team members share their experiences to paint a vivid picture of the evolution of a 75-year-old family-oriented, community-minded company. They trace its transformation from a single carhop restaurant into a multi-dimensional hospitality group with concepts throughout the eastern half of...

Sherman Billingsley founded and ran The Stork Club, and his daughter Shermane has kept its legacy alive over the decades. Lucius Beebe was an American journalist, raconteur, and man about town famous for his coverage of the nightlife of the 1930s and 1940s.Author: Sherman...

"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace...

Eataly founder Oscar Farinetti reveals the accidental, serendipitous discoveries that gave birth to some of the world's most well-known gastronomic delights.Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the...

The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable...

An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.Author: Elizabeth AldrichISBN-10: 1438493061ISBN-13: 9781438493060Publisher: State University of New York PressLanguage: EnglishPublished: 05/01/2023Pages: 392Format: HardcoverWeight: 1.52lbsSize: 9.00h x 6.00w x 0.88dReview Citation(s): Choice 11/01/2023