Cooking - History

Winner of the Gourmand Wine Books prize for 'Best Drinks Writing Book' in the UK A fascinating journey through ancient wine country that reveals the drinking habits of early Christians, from Abraham to Jesus. Wine connoisseur Joel Butler teamed up with biblical historian Randall...

Bestselling author and world-renowned chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. America -- Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish,...

The Warrior's Table tells the story of life in the Special Operations Forces (SOF) community through the experiences of real SOF spouses and families across the service branches. Our family dinner team, The Cast Iron Crew, shares recipes from decades in SOF and how...

Have you heard excessive brain labor causes baldness or the cure for wrinkles is a tepid bath in bran?Do you want to know Thomas Jefferson's recipe for Vinegar of the Four Thieves or how to make Ox Tail Soup?Have you ever had 'blueberry pickles',...

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power. It examines the long history of...

1960s Throwback RecipesStep back in time and rediscover the vibrant and nostalgic flavors of the 1960s with our brand-new cookbook, "Vintage Recipes of the 1960s!" This delightful collection of iconic dishes will transport you to the heart of the swinging sixties, where dinner parties...

The Me Decade & Focus on International CuisinesImmerse yourself in the groovy culinary delights of a bygone era with our captivating cookbook, "Vintage Recipes of the 1970s!" This exquisite collection of iconic dishes harks back to the days of disco, bell-bottoms, and free-spirited culinary...

From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. From the moment she came into the world--two weeks early, throwing her parents' lives into disarray--Mary has gracefully but firmly done things her own way. Born in 1935, in...

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization,...

First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love...

An Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023 From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples--featuring original illustrations...

A delicious celebration of the cast iron pan--by the mega-bestselling author of THE CAKE MIX DOCTOR. Beloved by home cooks and professionals alike, the cast iron skillet is one of the most versatile pieces of equipment in your kitchen arsenal. Perfect for every meal...

As a world destination for its history, culture and food, Barcelona occupies a special place for international visitors and food lovers. The book reveals the culinary history of the city of Barcelona and the region of Catalonia in Spain that narrates its rich gastronomic...

Allured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication of saloons followed, and Denver's gastronomic landscape experienced a tremendous culinary evolution spanning sixteen decades. Dating back to the late...

A lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson. "The Encyclopedia of...

Take a seat at the Regency dining table and share food enjoyed by Jane Austen's much loved fictional characters, as well as her own family. Inspired by the novels and letters of Jane Austen, this collection of recipes is based on authentic recipes from...

A scrumdiddlyumptious selection of treats inspired by Willy Wonka & The Chocolate Factory. The perfect companion cookbook to the upcoming 2023 film adaptation Wonka starring Timothée Chalamet. Enter here and you'll find a world of fanciful treats, delectable chocolates, and candied confections as colorful...

Author: Keith PepperellISBN-10: 1539817237ISBN-13: 9781539817239Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 01/02/2017Pages: 74Format: PaperbackWeight: 0.24lbsSize: 9.02h x 5.98w x 0.15d

Authentic household recipes from the late nineteenth and early twentieth centuries. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years their family would continue...

The book "" The Book of Tea, has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations. This...

Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of...

This practical cookbook is both an illustrated guide to the breads of the world and a bread-making manual, with over 100 recipes for delicious home-made loaves of all kinds. The book opens with a short history of breads and bread-making before describing the different...

THE DEFINITIVE HISTORY OF BOURBON. Sacramento BeeA Southern Independent Booksellers Alliance BestsellerA ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS A COMPLEX AND ENTERTAINING (WALL STREET JOURNAL) HISTORY OF AMERICA ITSELFFew products are so completely or intimately steeped in the American story as bourbon...

"Everything in this book] is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought." --The New Yorker What makes the pretzel a symbol of religious devotion, and what pasta...

This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting--and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of...

During World War II, millions of Soviet soldiers in German captivity died of hunger and starvation. Their fate was not the unexpected consequence of a war that took longer than anticipated. It was the calculated strategy of a small group of economic planners around...

"Surviving and Thriving: Delicious Depression Era Recipes for Challenging Times" is a collection of recipes inspired by the economical cooking of the 1920s and 1930s. This book is a tribute to the creative and resourceful spirit of those who lived through the Great Depression...

Top 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New...

There's no more Arkansas dish than pie. From early days of savory pies of wild game to our love of a sweet end to everyday meals, pie has been part of our culinary landscape for centuries. In her 12th book, author and food historian...

NEW YORK TIMES BESTSELLER - Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside...

This book examines Hong Kong foodways in different periods of social development and hopes to advance anthropological inquiries by addressing issues concerning identity, migration, consumerism, globalization, and the invention of local cuisines in the context of Hong Kong as a fast-changing society in East...

Eat Like Walt, explores the lore of each land, beginning with Main Street, U.S.A., an homage to Walt's childhood home of Marceline, Missouri, to Tomorrowland, set in futuristic 1986, a year Disney would not live long enough to see.Although Disneyland opened in 1955, its...

A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni. From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto--the ingredients of Italian cuisine are...

A comprehensive, practical introduction to the often misunderstood world of olive oil--with recipes for appetizers, pasta, sauces, and desserts--from the founders and producers of the acclaimed EXAU Olive Oil brand. Humans have produced and enjoyed olive oil for thousands of years, but education about...

Author: Fiona DunlopISBN-10: 162371771XISBN-13: 9781623717711Publisher: Interlink BooksLanguage: EnglishPublished: 05/16/2023Pages: 192Format: HardcoverWeight: 2.00lbsSize: 10.20h x 8.20w x 1.00d

Too Many Eggs is a compendium of all things eggs. It is the most comprehensive book on egg cookery ever written with over 800 egg recipes from all-over-the-world. These recipes highlight and focus on tested and traditional recipes with ingredients that include multiple eggs....

Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California's Coachella Valley--but the family farms...

Author: Fiona DunlopISBN-10: 1623717280ISBN-13: 9781623717285Publisher: Interlink BooksLanguage: EnglishPublished: 08/15/2023Pages: 304Format: HardcoverWeight: 2.25lbsSize: 9.90h x 7.80w x 1.20d

Author: Zach Klitzman, Susan ReyburnISBN-10: 0844495832ISBN-13: 9780844495835Publisher: Library of CongressLanguage: EnglishPublished: 03/14/2023Pages: 164Format: PaperbackWeight: 0.95lbsSize: 7.87h x 7.64w x 0.39d

"This book grills up an enjoyable read for both avid foodies and novice diners alike! Perman's sneak peek into the fascinating history of In-N-Out is as good as the delicious burgers themselves."--Mario Batali, celebrity chef and author of Molto Italiano A behind-the-counter look at...

This book collects over 40 Old Line Plate posts, with lavish illustrations and a bibliography of Maryland cookbooks. Stories include White Potato Pie, Crab Cakes, Maryland Fried Chicken, Baltimore Snowballs, and more. THIS IS NOT A COOKBOOK: Recipes are historic and as such, may...

A New Scientist, Globe and Mail, and Eater Best Book of 2023 In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, "a surprising, flavorsome tour of ancient cuisines" (Kirkus, STARRED)--from Neolithic bread to ancient Roman fish sauce--and why reviving the foods of...

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For...

For every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history. In ten chapters--each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to...

JAMES BEARD AWARD NOMINEE - Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee.A BEST COOKBOOK OF THE YEAR: The Boston Globe, Los...

Immerse Yourself in Time-tested Culinary TreatsRufus Estes' Good Things to Eat, the first cookbook by an African American chef, has stood the test of time. Originally published in 1911, it showcases a highly accomplished African American chef and offers a fascinating glimpse into early-twentieth-century...

There's no more Arkansas dish than pie. From early days of savory pies of wild game to our love of a sweet end to everyday meals, pie has been part of our culinary landscape for centuries. In her 12th book, author and food historian...

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of...

With over 400 types of bread and 700 cured meats to choose from, Italy takes its charcuterie seriously. This landmark project documents and catalogs the majority of cured meats produced in Italy, giving visibility to a sector that is unique in the world for...

A Delicious Pacific Northwest Legacy. Fisher Scones, a Pacific Northwest tradition, were introduced at the 1915 Panama-Pacific Exposition in San Francisco. This sweet treat, slathered with butter and raspberry jam, has outlived the very brand it served to promote. Founded in Seattle, Washington during...