Cooking - History

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...

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...

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

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...

"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...

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...

A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple...

What Mrs. Fisher Knows About Old Southern Cooking is a landmark cookbook first published in 1881 by Abby Fisher, one of the earliest known African American authors of a published cookbook. Fisher, who was born into slavery and later became a successful caterer in...

Recipe book connecting the Bible with food Contains vegetarian, kosher, Mediterranean, ketogenic, and other recipes Includes Bible verses and commentary Eating the Bible is a new cookbook with recipes inspired by parts of the Bible. Author Rena Rossner was inspired to write it when...

The Life of George Moore: With an Account of His Last Years by His Cook and Housekeeper is a biography written by Joseph Hone. The book provides a detailed account of the life of George Moore, an Irish novelist, poet, and dramatist who lived...

New York is hailed as one of the world's "food capitals," but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence...

Created in 1824, Angostura bitters have become an essential ingredient in the world's most renowned drinks. Sailors first used the medicinal tincture to quell seasickness, adding it to gin. Since then, the iconic concoction has conquered the world. This spirited collection celebrates that achievement...

In this beautiful volume, renowned whiskey educator Robin Robinson skillfully chronicles the dynamic evolution of whiskey. In the Middle Ages, monasteries distilled spirits initially to make medicine. After King Henry VIII dissolved the monasteries, production shifted from clergy to farmers, and the route to...

A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating--or, at least, no...

Fascinating and entertaining entries about Britain's greatest dishes and ingredients. Includes recipes for 20 classics. Beautifully illustrated. Supported by the National Trust. Do you know your Bedfordshire clanger from your Dorset knob? Your Kentish cobnuts from your Cromer crab?This guide is packed with stories...

Although most Americans have heard of sugar plums thanks to the famous holiday poem A Visit from St. Nicholas by Clement Clarke Moore, many have likely never have had the pleasure of tasting one of these luxuries, or even know what they really are...

Coffee is the world's cup. Over 2.25 billion are brewed, sipped, and savored on a daily basis. A loyal companion and energetic facilitator of the everyday, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to...

From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love is a sumptuous feast that explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.Who knew that the word "pomegranate"...

The Recipes of Ancient Rome reveals the culinary delights of one of history's most influential civilisations, exploring the culinary traditions and diet of the Roman Empire. Featuring recipes carefully selected from Joseph Dommers Vehling's 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook...

Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal...

Did you just get your new multi function pressure cooker that includes an air fryer? Now you're now wondering how to use the fabulous Ninja cooking system. Well, we have instructions for you plus lots of easy Ninja Foodi recipes for you now!Here's just...

Author: Farrah KnightISBN-10: 0987500112ISBN-13: 9780987500113Publisher: Leaves of Gold PressLanguage: EnglishPublished: 10/12/2012Pages: 166Format: PaperbackWeight: 0.55lbsSize: 9.00h x 6.00w x 0.38d

Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique...

Wolfgang Puck is one of the world's leading cooks and restauranteurs. The Wolfgang Puck Cookbook takes its inspiration from his famous Los Angeles restaurants Spago and Chinois on Main. Puck delights in blending the East with the West, creating innovative dishes inspired by the...

A selection of historic home brew recipes for various types of Strong Ale, covering every decade from the 1830s to the 1990s. All the UK types are there: Stock Ale, Barley Wine, Burton Ale, Scotch Ale and Old Ale. There are even a couple...

What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course Michael Hoerger and Mia Partlow collect, contextualize and graphically narrate declassified government documents with food as a theme Over 500,000 declassified memos, debriefings and transcripts were combed...

"Dinner was the time we all sat together and enjoyed Mom's cooking, but it was also the place we discussed the day, argued, laughed and basically caught up with each other. One thing Mom and Dad taught us was that "no one" ate before...

With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours...

After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn,...

STUFFED WITH OVER 60 CLASSIC SCHOOL DINNER RECIPES.There aren't any Turkey Twizzlers in this book (thanks, Jamie Oliver!) ...Instead, there are bucketloads of tasty childhood favourites, like Sprinkle Cake, Roast Dinners, Cheese and Onion Pie, Chocolate Cake and Pink Custard, Butterscotch Tart, Sausage and...

The book "" Foods and Culinary Utensils of the Ancients "" 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...

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors,...

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson's feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search...

The historic Silk Roads are the arteries along which people, goods, ideas, religions, and many other things have flowed. Iranian American cook and writer, Anna Ansari, is a former international trade lawyer and Chinese history scholar, who has been fascinated by the Silk Roads...

A 1943 cookbook created by the Columbus, Indiana Chapter of Bundles for America. Includes recipes submitted by several notables of the time including Eleanor Roosevelt. During World War II, Bundles for America branches across the country worked and raised money to provide knitted garments...

"In this savory feast of ideas, Andrew Beahrs employs his curiosity and wit to reconstitute Twain's original literary ingredients into an American meal that is both delicious and elucidating." -- Nick Offerman One young food writer's search for America's lost wild foods, from New...

A graphic novel history of the cocktail--from prehistoric wassail to our current boozy renaissance--featuring 20 recipes by drinks historian, Daily Beast columnist, and award-winning author David Wondrich. There's no better writer to tell the colorful history of cocktails than David Wondrich, widely considered to...

This recipe collection is dedicated to everything chocolate chip cookie! Marissa Rothkopf Bates--host of the podcast The Secret Life of Cookies--is ready to turn any reader into a chocolate chip connoisseur. Show your love for America's most popular cookie with recipes from the 1938...

Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 150 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. Growing up on...