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Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ...
The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant s Birthday and Washington s Wedding. The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America. The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.
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19.990000 USD

The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition

by F. L. Gillette, Hugo Ziemann
Hardback
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K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or ...
K'oben: 3,000 Years of the Maya Hearth
K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
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80.000000 USD

K'oben: 3,000 Years of the Maya Hearth

by Eugene N. Anderson
Hardback
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In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul ...
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
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42.39 USD

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

by Adrian Miller
Paperback
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In 1851, fifteen wealthy New Yorkers wanted to show a group of Philadelphia friends just how impressive a meal could be and took them to Delmonico's, New York's finest restaurant. Not to be outdone, the Philadelphians invited the New Yorkers to a meal prepared by James W. Parkinson in their ...
The Thousand Dollar Dinner: America's First Great Cookery Challenge
In 1851, fifteen wealthy New Yorkers wanted to show a group of Philadelphia friends just how impressive a meal could be and took them to Delmonico's, New York's finest restaurant. Not to be outdone, the Philadelphians invited the New Yorkers to a meal prepared by James W. Parkinson in their city. In what became known as the Thousand Dollar Dinner, Parkinson successfully rose to the challenge, creating a seventeen-course extravaganza featuring fresh salmon, baked rockfish, braised pigeon, turtle steaks, spring lamb, out-of-season fruits and vegetables, and desserts, all paired with rare wines and liqueurs. Midway through the twelve-hour meal, the New Yorkers declared Philadelphia the winner of their competition, and at several times stood in ovation to acknowledge the chef 's mastery. In The Thousand Dollar Dinner: America's First Great Cookery Challenge,research historian Becky Libourel Diamond presents the entire seventeen-course meal, course by course, explaining each dish and its history.A gastronomic turning point, Parkinson's luxurious meal helped launch the era of grand banquets of the gilded age and established a new level of American culinary arts to rival those of Europe. Sensible and sensitive detailed analyses of each of the dozens of dishes virtually materialize them for the reader's sight, smell, taste, and touch. Although the age of this sort of sumptuous banqueting has passed, contemporary tasting menus from acclaimed chefs owe much to the precedents of feasts such as this one. -Booklist
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19.950000 USD

The Thousand Dollar Dinner: America's First Great Cookery Challenge

by Becky Libourel Diamond
Paperback
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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at ...
Note-by-Note Cooking: The Future of Food
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese-these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herve This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious-and inevitable-extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
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26.46 USD

Note-by-Note Cooking: The Future of Food

by Herve This
Paperback
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The fascinating history of the rise and fall and modern comeback of fortified and port-style wines found in the United States In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were ...
Fortified Wine: A Comprehensive Guide to American Port-Style and Fortified Wine
The fascinating history of the rise and fall and modern comeback of fortified and port-style wines found in the United States In the years following the Gold Rush, the only late-19th-century California wine of national acclaim was a fortified wine called Angelica. Brandy and the port-style wines it fortified were the mainstay of its wine industry during the late 1800s. Today, some of America's most renowned wineries produce a port-style wine, and the popularity and quality of American fortified wines is in resurgence. This seminal guidebook gives a comprehensive list of producers and their products, includes vintage guides and indexes of vintage American port-styles organized by price, and a section on how the most notable U.S. wines stand up against those from abroad.
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42.47 USD

Fortified Wine: A Comprehensive Guide to American Port-Style and Fortified Wine

by Kenneth Young
Hardback
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America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than ...
Prison Food in America
America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn't they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.
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38.000000 USD

Prison Food in America

by Erika Camplin
Hardback
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Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States-and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the ...
Food, Health, and Culture in Latino Los Angeles
Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States-and reportedly the second largest population of Mexicans outside of Mexico City. It also has one of the most diverse representations of Latino gastronomy in the United States, featuring the cuisine of nearly every region of Mexico, countries such as Peru, Argentina, Guatemala and El Salvador, as well as an incredible variety of Asian-Latin fusion cuisine. Despite the expansion of Latino cuisine's popularity in Los Angeles and the celebrity of many Latino chefs, there is a stark divide between what is available at restaurants and food trucks and what is available to many low-income, urban Latinos who live in food deserts. In these areas, access to healthy, affordable, culturally appropriate foods is a daily challenge. Food-related diseases, particularly diabetes and obesity, plague these communities. In the face of this crisis, grassroots organizations, policy-makers and local residents are working to improve access and affordability through a growing embrace of traditional cuisine, an emergent interest in the farm-to-table movement, and the work of local organizations. Angelinos are creating alternatives to the industrial food system that offer hope for Latino food culture and health in Los Angeles and beyond. This book provides an overview of contemporary L.A.'s Latino food culture, introducing some of the most important chefs in the Latino food scene, and discussing the history and impact of Latino street food on culinary variety in Los Angeles. Along with food culture, the book also discusses alternative sources of healthy food for low-income communities: farmers markets, community and school gardens, urban farms, and new neighborhood markets that work to address the inequalities in access and affordability for Latino residents. By making the connection between Latino food culture and the Latino communities' food related health issues, this study approaches the issue from a unique perspective.
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85.000000 USD

Food, Health, and Culture in Latino Los Angeles

by Sarah Portnoy
Hardback
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What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and ...
Food Cults: How Fads, Dogma, and Doctrine Influence Diet
What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that food cults would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as fringe movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.
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85.000000 USD

Food Cults: How Fads, Dogma, and Doctrine Influence Diet

by Kima Cargill
Hardback
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Fancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda ...
The Old-Time Saloon: Not Wet - Not Dry, Just History
Fancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon is both a work of propaganda masquerading as just history and a hilarious exercise in nostalgia. Featuring original, vintage illustrations along with a new introduction from Bill Savage, Ade's book takes us back to the long-gone men's clubs of earlier days, when beer was a nickel, the pretzels were polished, and the sardines were free.
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15.000000 USD

The Old-Time Saloon: Not Wet - Not Dry, Just History

by George Ade
Paperback
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Why did trench tea taste of vegetables? What was the single largest componant of a Tommy's diet? What were 'iron rations'? Why was 'Maconochie' the most despised food at the front? The old adage that 'an army marches on its stomach' was never more true than on the Western Front ...
The Trench Cook Book 1917: Western Front Recipes from Bully Beef Pie to Trench Tea
Why did trench tea taste of vegetables? What was the single largest componant of a Tommy's diet? What were 'iron rations'? Why was 'Maconochie' the most despised food at the front? The old adage that 'an army marches on its stomach' was never more true than on the Western Front during the First World War. Literally millions of hungry soldiers had to be fed and watered in trenches and behind the lines in France and Belgium and beyond. An army of cooks working in field kitchens relied on their training and official manuals published by the War Office, this book reproduces pages direct from these rare artefacts with an authoritative introduction.
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17.68 USD

The Trench Cook Book 1917: Western Front Recipes from Bully Beef Pie to Trench Tea

Hardback
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Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, ...
Feasting Our Eyes: Food Films and Cultural Identity in the United States
Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility-but not as progressively as you might think. Feasting Our Eyes takes a second look at these and other modern American food films to emphasize their conventional approaches to nation, gender, race, sexuality, and social status. Devoured visually and emotionally, these films are particularly effective defenders of the status quo. Feasting Our Eyes looks at Hollywood films and independent cinema, documentaries and docufictions, from the 1990s to today and frankly assesses their commitment to racial diversity, tolerance, and liberal political ideas. Laura Lindenfeld and Fabio Parasecoli find women and people of color continue to be treated as objects of consumption even in these modern works and, despite their progressive veneer, American food films often mask a conservative politics that makes commercial success more likely. A major force in mainstream entertainment, American food films shape our sense of who belongs, who has a voice, and who has opportunities in American society. They facilitate the virtual consumption of traditional notions of identity and citizenship, reworking and reinforcing ingrained ideas of power.
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53.09 USD

Feasting Our Eyes: Food Films and Cultural Identity in the United States

by Fabio Parasecoli, Laura Lindenfeld
Paperback
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Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you know that Velcro comes from velours and crochet, the French words for 'velvet' and 'hook'? This entertaining book by Kathy Martin explores the stories behind the brands, their ...
Famous Brand Names and Their Origins
Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you know that Velcro comes from velours and crochet, the French words for 'velvet' and 'hook'? This entertaining book by Kathy Martin explores the stories behind the brands, their names and their founders. Bursting with fascinating facts and period advertising, this must-read book will appeal to everyone interested in advertising, social history, food and famous names.
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35.38 USD

Famous Brand Names and Their Origins

by Kathy Martin
Paperback
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Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally ...
Southern Provisions: The Creation and Revival of a Cuisine
Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields's turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history.
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19.000000 USD

Southern Provisions: The Creation and Revival of a Cuisine

by David S. Shields
Paperback
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Prompted by a serendipitous visit to a bookstore, an epiphany leads Paula Bennett and her husband, Harvey, to southern Maine where they spontaneously buy the General Ichabod Goodwin House with its original nine-over-six windows, wide-plank painted wood floors, early Georgian moldings, and an 8-ft wide hearth perfect for cooking. While ...
Imagining Ichabod: My Journey into 18th-Century America Through History, Food, and a Georgian House
Prompted by a serendipitous visit to a bookstore, an epiphany leads Paula Bennett and her husband, Harvey, to southern Maine where they spontaneously buy the General Ichabod Goodwin House with its original nine-over-six windows, wide-plank painted wood floors, early Georgian moldings, and an 8-ft wide hearth perfect for cooking. While learning about 18th-century decor to characterise the furnishing of her historic home, Paula diligently researches the house's first inhabitants. She begins to imagine daily life in 18th-century New England, specifically for the first two Goodwins who lived on their property a father and son, both named Ichabod. Join Paula and Harvey as their shared passion for history leads to an archaeological dig outside their front door, connecting them even more to life in early America, and their avid interest in the culinary arts leads the author to explore and recreate historic recipes, 25 of which are woven throughout the text. Their journey culminates in cherry-picking from the past, recreating aspects of the 18th-century and adapting them into their 21st-century lifestyle.
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29.950000 USD

Imagining Ichabod: My Journey into 18th-Century America Through History, Food, and a Georgian House

by Paula Bennett
Hardback
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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 one of the greatest pleasures ...
Bread, Wine, Chocolate: The Slow Loss of Foods We Love
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 one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion-a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world's calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
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15.990000 USD

Bread, Wine, Chocolate: The Slow Loss of Foods We Love

by Simran Sethi
Paperback
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The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions ...
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like chicken pie, mackerel with sorrel sauce and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions, by some of the finest chefs in England, Scotland and Wales, with forgotten dishes of the past worthy of rediscovery.
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53.09 USD

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales

by Colman Andrews
Hardback
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In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists and neuroscientists to reveal that our food habits are shaped by a host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson ...
First Bite: How We Learn to Eat
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists and neuroscientists to reveal that our food habits are shaped by a host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color, an anosmia sufferer who has no memory of the flavor of her mother's cooking, and researchers who have pioneered new ways to persuade children to try new vegetables. An exploration of the surprising origins of our tastes, First Bite shows us how we can change our palates to lead healthier, happier lives.
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16.990000 USD

First Bite: How We Learn to Eat

by Bee Wilson
Paperback
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In Chew On Eating Katja Gruijters describes the facts of food culture and unveils some of the strange things we are inclined to believe when it concerns eating habits. Against this backdrop the book presents an overview of food design projects that Katja Gruijters has been working on. With many ...
Food Design: Katja Gruijters; Exploring the Future of Food
In Chew On Eating Katja Gruijters describes the facts of food culture and unveils some of the strange things we are inclined to believe when it concerns eating habits. Against this backdrop the book presents an overview of food design projects that Katja Gruijters has been working on. With many pictures this design book will feed your mind, and inspire new ways of thinking about ingredients, dishes, meals, and whatever we can use to nourish ourselves, both adequately and enjoyably.
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79.64 USD

Food Design: Katja Gruijters; Exploring the Future of Food

by Katja Gruijters
Hardback
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The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door. It's a culinary catalyst, an agent of change, a gastronomic rock star. From its accidental invention in a long-ago herder's pouch to its ubiquitous presence in the world's most fabulous ...
Butter
The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door. It's a culinary catalyst, an agent of change, a gastronomic rock star. From its accidental invention in a long-ago herder's pouch to its ubiquitous presence in the world's most fabulous cuisines, butter is boss. Now, it finally gets its due. Award-winning food writer and Chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food. Khosrova details its surprisingly vital role in history, politics, economics, nutrition, even spirituality and art. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. She even includes the essential collection of carefully developed core butter recipes, from beurre manie and croissants to pate brisee and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home - no churning necessary.
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25.950000 USD

Butter

by Elaine Khosrova
Hardback
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Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are ...
Cook's Encyclopaedia
Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again.It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.
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26.53 USD

Cook's Encyclopaedia

by Tom Stobart
Paperback
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In DRINKING IN AMERICA, bestselling author Susan Cheever chronicles our national love affair with liquor, taking a long, thoughtful look at the way alcohol has changed our nation's history. This is the often-overlooked story of how alcohol has shaped American events and the American character from the seventeenth to the ...
Drinking in America: Our Secret History
In DRINKING IN AMERICA, bestselling author Susan Cheever chronicles our national love affair with liquor, taking a long, thoughtful look at the way alcohol has changed our nation's history. This is the often-overlooked story of how alcohol has shaped American events and the American character from the seventeenth to the twentieth century. Seen through the lens of alcoholism, American history takes on a vibrancy and a tragedy missing from many earlier accounts. From the drunkenness of the Pilgrims to Prohibition hijinks, drinking has always been a cherished American custom: a way to celebrate and a way to grieve and a way to take the edge off. At many pivotal points in our history-the illegal Mayflower landing at Cape Cod, the enslavement of African Americans, the McCarthy witch hunts, and the Kennedy assassination, to name only a few-alcohol has acted as a catalyst. Some nations drink more than we do, some drink less, but no other nation has been the drunkest in the world, as America was in the 1830s, only to outlaw drinking entirely a hundred years later. Both a lively history and an unflinching cultural investigation, DRINKING IN AMERICA unveils the volatile ambivalence within one nation's tumultuous affair with alcohol.
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15.990000 USD

Drinking in America: Our Secret History

by Susan Cheever
Paperback
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Setting a Fine Table is a selection of recipes from historic Fort York in Toronto. The recipes, from the officers' kitchen in the Fort, take you back to a time when food was not only made locally, but found locally-fresh off the land. The 30 recipes include the original, historic ...
Setting a Fine Table: Historical Desserts and Drinks from the Officers' Kitchens at Fort York
Setting a Fine Table is a selection of recipes from historic Fort York in Toronto. The recipes, from the officers' kitchen in the Fort, take you back to a time when food was not only made locally, but found locally-fresh off the land. The 30 recipes include the original, historic recipe, as well as its modern equivalent. Each recipe is introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. With beautiful photographs and as well as a bibliography of the historic cookbooks from which the recipes are drawn, this book will appeal to anyone interested in historic cooking and Canadian history.
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19.950000 USD

Setting a Fine Table: Historical Desserts and Drinks from the Officers' Kitchens at Fort York

Paperback
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Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America. Ranging from the 1830s and the New York Steak House Delmonico's-which Freedman ...
Ten Restaurants That Changed America
Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America. Ranging from the 1830s and the New York Steak House Delmonico's-which Freedman identifies as the first real American restaurant-to the current flowering of avant-garde cuisine, each chapter looks at fashions for different types of food from turtle soup to Caesar Salad. Ten Restaurants That Changed America is a must read for serious foodies.
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49.53 USD

Ten Restaurants That Changed America

by Paul Freedman
Hardback
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For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivalled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and ...
French Wine: A History
For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivalled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.
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49.46 USD

French Wine: A History

by Rod Phillips
Hardback
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Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. ...
But First, Champagne: A Modern Guide to the World's Favorite Wine
Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It's for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty--and frankly, rarely seems worth the price. Today, though, Champagne is in the midst of a renaissance--no longer to be unjustly neglected. Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne--wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America's newfound obsession with knowing where food comes from, these shipments have been climbing steadily. In But First, Champagne, author David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers. This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all. From the foreword: Smart, entertaining, and valuable ...one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives. --Ray Isle, Executive Wine Editor, Food & Wine
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29.990000 USD

But First, Champagne: A Modern Guide to the World's Favorite Wine

by David White
Hardback
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Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet set on a ...
Dining with the Rich and Royal
Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet set on a plate, from the silver spoon to the last Kleenex wipe. We follow the food adventures of Hilton, Hefner, and Howard Hughes; the great transatlantic dynasties: Onassis, the Vanderbilts, the Astors and the Rothschilds. Royals watchers and history twitchers will find out the effect of too many fairy feasts on Ludwig of Bavaria; how Hirohito and Ibn Saud tasted East-Meets-West diplomacy. Would you try the cake that killed Rasputin or suck on a suicide sweet with Antony and Cleo? Was it sex or raspberry souffle that won Mrs. Simpson a king's heart? It's all here: a succession of abdications, executions, revolutions, coronations, tales of toothache and posh picnics spiced with the odd military coup or two. Mind your manners now.
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44.16 USD

Dining with the Rich and Royal

by Fiona Ross
Hardback
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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 on America and the world by ...
Food City: Four Centuries of Food-Making in New York
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 on America and the world by driving innovations in machinery and transportation and shaping international trade. Immigrant ingenuity re-created Old World flavours and spawned familiar brands. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis. With an eye-opening focus on bread, sugar, drink and meat, Food City recovers the fruitful tradition behind today's local brewers and confectioners, recounting how food shaped a city and a nation.
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28.950000 USD

Food City: Four Centuries of Food-Making in New York

by Joy Santlofer
Hardback
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Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation ...
The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions
Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food. Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museum exhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms.
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33.54 USD

The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions

by Magda Mehdawy, Amr Hussein
Paperback
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Gordon Ramsay calls it the best restaurant in Canada. The chefs at Araxi Restaurant and Oyster Bar call it a celebration of where they live. In this follow-up to their James Beard--nominated cookbook, award-winning chef James Walt and his team share 80 classic recipes from Araxi's dining room and signature ...
Araxi: Roots to Shoots; Farm Fresh Recipes
Gordon Ramsay calls it the best restaurant in Canada. The chefs at Araxi Restaurant and Oyster Bar call it a celebration of where they live. In this follow-up to their James Beard--nominated cookbook, award-winning chef James Walt and his team share 80 classic recipes from Araxi's dining room and signature Longtable events, all adapted for delicious home cooking.
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29.950000 USD

Araxi: Roots to Shoots; Farm Fresh Recipes

by Andrew Morrison
Hardback
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