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Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine—olives, bread, fish, cheese, beans, wine, meat, and honey—and ...
Honey, Olives, Octopus: Adventures at the Greek Table
Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine—olives, bread, fish, cheese, beans, wine, meat, and honey—and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece’s greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, Honey, Olives, Octopus is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.
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36.700000 USD

Honey, Olives, Octopus: Adventures at the Greek Table

by Christopher Bakken
Hardback
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More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long-lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed ...
Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen
More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long-lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers, who had access to three necessary ingredients that would transform the difficult-to-bite and bland tasting hardtack into a soft, delicious biscuit: soft winter wheat, fat in the form of lard from pigs, and milk or buttermilk from cows. Today's version of biscuits barely resembles its predecessor. Our preference is for soft, billowy, flaky, and delicious biscuits that can be eaten alone, used as a vehicle for fillings and toppings, or incorporated as an ingredient in a recipe. While biscuits are wildly popular in our culture, they are known to intimidate home cooks. Jackie Garvin overcame her decades long biscuit-making failures by research and trial and error, and has emerged to write a cookbook that simplifies and demystifies biscuit baking and highlights the prevalence of biscuits throughout the United States. Rich in Southern history, as well as touching family memories, Biscuits presents a collection of more than seventy recipes including raspberry biscuit pudding with vanilla ice cream sauce, ham biscuits with honey mustard butter, loaded baked potato biscuits, and spicy pimento cheese bites. Also included are recipes for multiple gravies, toppings, and biscuit neighbors such as peach raspberry scones, chocolate toffee monkey bread, hush puppies, and chicken 'n' dumplings.
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17.840000 USD

Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen

by Jackie Garvin
Paperback
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The little grains you use to sweeten your food every day have an amazing story to tell. Like many other foods, sugar has a fascinating history, spanning centuries, continents and cultures. Wars have been fought over this food, empires conquered and black markets have flourished. This book describes the journey ...
The Sugar
The little grains you use to sweeten your food every day have an amazing story to tell. Like many other foods, sugar has a fascinating history, spanning centuries, continents and cultures. Wars have been fought over this food, empires conquered and black markets have flourished. This book describes the journey sugar has taken, from the use of sugarcane in ancient India to the staple sweetener in our cupboards today. Other topics covered are health aspects of sugar, how it is produced, its chemical properties and how it is traded around the world. An ideal leisure read, but also perfect for course work and presentations.
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15.34 USD

The Sugar

by Alex Woolf
Paperback
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Diet books, which have been bestsellers for over a hundred years, contribute to a $60 billion industry as they speak to the 45 million Americans who diet every year. Yet these books don't just tell readers what to eat: they offer complete philosophies about who Americans are and how we ...
Diet and the Disease of Civilization
Diet books, which have been bestsellers for over a hundred years, contribute to a $60 billion industry as they speak to the 45 million Americans who diet every year. Yet these books don't just tell readers what to eat: they offer complete philosophies about who Americans are and how we all should live. Diet and the Disease of Civilization interrupts the predictable debate about eating right to ask a hard question: what if it's not calories-but concepts-that should be counted? Cultural critic Adrienne Rose Bitar reveals how four popular diets recreate the Fall of Man as the narrative backbone for our national consciousness. Intensifying the moral panic of the obesity epidemic, they depict civilization itself as a disease and offer diet as the one true cure. Bitar reads each diet-the Paleo Diet, the Garden of Eden Diet, the Pacific Island Diet, the detoxification or detox diet-as both a myth and a manual, a story with side effects igniting social movements, driving industry, and shaping fundamental ideas about sickness and health. These are fresh stories with broader concerns and higher stakes than we have previously understood. Diet and the Disease of Civilization unearths the ways in which diet books are actually utopian manifestos not just for better bodies but also for a healthier society and a more perfect world.
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104.950000 USD

Diet and the Disease of Civilization

by Adrienne Rose Bitar
Hardback
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The Hamilton Cookbook takes you into Hamilton's home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day. What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, ...
Hamilton Cookbook
The Hamilton Cookbook takes you into Hamilton's home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day. What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you'll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you'll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers. From his humble beginnings in the West Indies to his elegant life in New York City after the American Revolution, Alexander Hamilton's life fascinated his contemporaries. In many books and now in the hit Broadway musical Hamilton, many have chronicled his exploits, triumphs, and foibles. Now, in The Hamilton Cookbook, you can experience first-hand what it would be like to eat with Alexander Hamilton, his family and his contemporaries, featuring such dishes as cauliflower florets two ways, fried sausages and apples, gingerbread cake, and, of course, apple pie.
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32.40 USD

Hamilton Cookbook

by Laura Kumin
Paperback
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Jim Beam Bourbon Cookbook
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20.990000 USD

Jim Beam Bourbon Cookbook

Hardback
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The Cooking Manual of Practical Directions for Economical and Every-Day Cookery
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12.500000 USD

The Cooking Manual of Practical Directions for Economical and Every-Day Cookery

by Juliet Corson
Paperback
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The Next Course: Reinventing the Modern Urban Restaurant
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18.850000 USD

The Next Course: Reinventing the Modern Urban Restaurant

by Andre Lariviere
Paperback
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Stirring the Pot with Benjamin Franklin
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23.050000 USD

Stirring the Pot with Benjamin Franklin

by Rae Katherine Eighmey
Hardback
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The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it's also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, ...
Let's Eat: Jewish Food and Faith
The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it's also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let's eat. Let's Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world's oldest faiths.
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42.58 USD

Let's Eat: Jewish Food and Faith

by Ronald H. Isaacs, Lori Stein
Hardback
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Chocolatology: Chocolate's Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes
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25.58 USD

Chocolatology: Chocolate's Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes

by Angel York
Hardback
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100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today
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23.88 USD

100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today

by Stephen Le
Paperback / softback
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As the capital city of Spain, Madrid is nowadays considered one of the most interesting food towns in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine ...
Madrid: A Culinary History
As the capital city of Spain, Madrid is nowadays considered one of the most interesting food towns in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times' critic Mark Bittman and TV celebrity chefs such as Anthony Bourdain and Mario Battali, to name just a few. But how did a once humble and unsophisticated city like Madrid become the vibrant food metropolis that it is today? How did contemporary madrileno cuisine come to be, and what are its main identifying dishes? What role have its legendary restaurants, cafes and markets played in putting Madrid in the map as one of the world's top food destinations? Maria Paz Moreno looks at the gastronomical history of Madrid throughout the ages. She traces the historical origins and evolution of Madrid's cuisine, exploring major trends, most innovative chefs, restaurants and dishes, and telling the story of this fascinating city from the point of view of a food lover. She discusses the diverse influences that have shaped Madrid's cuisine over the centuries, including the introduction of foods from the New World since the 16th century, the transition from famines to abundance during the second part of the 20th century, the revolution of the Michelin-starred young chefs at the beginning of the 21st century, and how madrilenos' sense of identity is built through their food. The sense of community created through communal eating experiences is also explored, focusing on the culture of sharing tapas, as well as traditional and avant-garde eating establishments, from restaurants to bars to chocolaterias, and even markets and festivals where food plays an important part. Anyone wishing to know more about the city, the culture, the richness of its food and people, will find a delightful review in these pages.
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39.900000 USD

Madrid: A Culinary History

by Maria Paz Moreno
Hardback
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John-Bryan Hopkins wasn't satisfied with the recognized 145 national food holidays (most of which were created by food companies to sell their products, anyway). Therefore, he resolved to create celebrations of his own favorite foods; one for each day of the year. This was the origin of Foodimentary.com, and now ...
Foodimentary: Celebrating 365 Food Holidays with Classic Recipes
John-Bryan Hopkins wasn't satisfied with the recognized 145 national food holidays (most of which were created by food companies to sell their products, anyway). Therefore, he resolved to create celebrations of his own favorite foods; one for each day of the year. This was the origin of Foodimentary.com, and now its success is contained in one delicious volume. Every taste is represented--from a simple root beer float to a sophisticated filet mignon. Plus, each day's celebration is accompanied with some long-forgotten trivia facts specific to the food. Did you know that the 30-to-44 age group eats the most ice cream sandwiches each year? Or that National Doughnut Day started in 1938 as a fundraiser for the Salvation Army to help those in need during the Great Depression? Make this a tasty year with Foodimentary, and celebrate food every day while learning a little bit of history in the process!
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30.70 USD

Foodimentary: Celebrating 365 Food Holidays with Classic Recipes

by John-Bryan Hopkins
Hardback
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'Hayward is one of the ... best food writers alive' Simon Schama in The New York Times The kitchen is the heart of the home - it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends ...
The Modern Kitchen: Objects that changed the way we cook, eat and live
'Hayward is one of the ... best food writers alive' Simon Schama in The New York Times The kitchen is the heart of the home - it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends. The average western family spends more money on the kitchen than they do on a car or a holiday. We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen. Every item in the kitchen has its own story. Through 70 familiar objects, The ModernKitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the casserole dish and the wooden salad bowl exert such a cultural hold over us? Has the accumulation of electrical appliances led us to cook and eat differently? As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics and social history through a series of essays. Embodying notions about class, gender, wealth and health, the home kitchen, its layout, set-up and contents, remains a neat illustration of our beliefs, tastes, aesthetics and aspirations - the portrait of our domestic lives.
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34.12 USD

The Modern Kitchen: Objects that changed the way we cook, eat and live

by Tim Hayward
Hardback
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Agave dates back to the Aztec civilization as an important crop in Mexico. Since the 1600s, the people of western Mexico have cultivated blue agave from the red volcanic soil that blankets the region, to make what we know as tequila. The Spirit of Tequila celebrates the tradition, culture, and ...
The Spirit of Tequila
Agave dates back to the Aztec civilization as an important crop in Mexico. Since the 1600s, the people of western Mexico have cultivated blue agave from the red volcanic soil that blankets the region, to make what we know as tequila. The Spirit of Tequila celebrates the tradition, culture, and myth of this iconic drink. Joel Salcido traveled across Jalisco and neighboring Mexican states, capturing images of distilleries and artisanal tequileras, including blue agave fields at sunset, the agave's pineapple-like centers (pinas), elegantly shadowed barrel rooms (anejos), and, of course, the agave farmers themselves. Nearly forty photographs, taken with a medium format camera--some in full-color, some in duotone--reveal not only the tequila making process but also the region's traditions of culture and religion. Haunting and beautiful, a church spire is juxtaposed with a firework celebration in honor of the Virgen de Guadalupe. A Mexican charro rides through the streets of Arandas. Near Atotonilco, a horse pulls a traditional plow through the fields to irrigate. Exploring the rooms and techniques hidden in the distilleries of legendary tequilas Herradura, Sauza, Jose Cuervo, Don Julio, and others, The Spirit of Tequila celebrates a craft that is rooted deep in the culture of Mexico.
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30.70 USD

The Spirit of Tequila

Hardback
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In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade ...
Tortillas, Tiswin, and T-Bones: A Food History of the Southwest
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the southwesternization of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
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26.200000 USD

Tortillas, Tiswin, and T-Bones: A Food History of the Southwest

by Gregory McNamee
Paperback
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The act of eating defines and redefines borders. What constitutes American in our cuisine has always depended on a liberal crossing of borders, from the line in the sand that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds ...
Food Across Borders
The act of eating defines and redefines borders. What constitutes American in our cuisine has always depended on a liberal crossing of borders, from the line in the sand that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between our food and their food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between us and them. The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging.
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104.950000 USD

Food Across Borders

Hardback
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Nearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.
The Southern Foodways Alliance Guide to Cocktails
Nearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.
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31.450000 USD

The Southern Foodways Alliance Guide to Cocktails

by Jerry Slater, Sara Camp Milam, Southern Foodways Alliance
Hardback
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Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two ...
The Imbible: A Cocktail Guide for Beginning and Home Bartenders
Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two decades, so that even beginning bartenders can execute classic cocktails-and riff on those classics to create originals of their own. A good cocktail is never a random concoction. LeMon introduces readers to the principal components of every drink-spirit, sweet, and sour or bitter-and explains the role each plays in bringing balance to a beverage. Choosing two archetypes-the shaken Daiquiri and the stirred Manhattan-he shows how bartenders craft delicious variations by beginning with a good foundation and creatively substituting like ingredients. Lavishly illustrated in color and laid out in an inviting and practical way, The Imbible also provides a thorough overview of the bartender's essential tools and techniques and includes recipes for over forty drinks-from well executed classics to original creations exclusive to this book. Both a lesson for beginners and a master class for more experienced bartenders, LeMon's book opens the door to endless variations without losing sight of the true goal-to make a delicious cocktail.
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31.450000 USD

The Imbible: A Cocktail Guide for Beginning and Home Bartenders

by Micah Lemon
Hardback
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Many decisions which have had enormous historical consequences have been made over the dinner table, and have been accompanied (and perhaps in influenced) by copious amounts of food and wine. In this book Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the ...
The Course of History: Ten Meals That Changed the World
Many decisions which have had enormous historical consequences have been made over the dinner table, and have been accompanied (and perhaps in influenced) by copious amounts of food and wine. In this book Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history. From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.
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28.99 USD

The Course of History: Ten Meals That Changed the World

by Tony Singh, Struan Stevenson
Hardback
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What a Swell Party It Was!: Rediscovering Food & Drink from the Golden Age of the American Nightclub
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20.990000 USD

What a Swell Party It Was!: Rediscovering Food & Drink from the Golden Age of the American Nightclub

by Michael Turback
Paperback / softback
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A Thyme to Discover: Early American Recipes for the Modern Table
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17.840000 USD

A Thyme to Discover: Early American Recipes for the Modern Table

by Tricia Cohen
Hardback
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'A playful story, most entertaining, and wonderfully documented' Ferran Adria 'An entertaining smorgasbord of tasty stories that build into a deeper picture of the places where we eat, from fast food joints and cafes to the temples of gastronomy.' Hattie Ellis What does eating out tell us about who we ...
In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are
'A playful story, most entertaining, and wonderfully documented' Ferran Adria 'An entertaining smorgasbord of tasty stories that build into a deeper picture of the places where we eat, from fast food joints and cafes to the temples of gastronomy.' Hattie Ellis What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafes and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.
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28.99 USD

In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are

by Christoph Ribbat
Hardback
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With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles'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 of Thai American identity and community. Full of ...
Flavors of Empire: Food and the Making of Thai America
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles'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 of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
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89.250000 USD

Flavors of Empire: Food and the Making of Thai America

by Mark Padoongpatt
Hardback
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The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages and stave mills, and barrel warehouses that transform corn into liquid ...
Straight Bourbon: Distilling the Industry's Heritage
The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages and stave mills, and barrel warehouses that transform corn into liquid gold, while former Maker's Mark President Bill Samuels Jr. and whiskey historian Carolyn Brooks trace the impact of historical industries and production methods on the modern bourbon brand. From the ruins and rusted machinery of early distilleries to the flames of a modern barrel factory, 280 full-color photographs of Straight Bourbon offer a rare glimpse into the creation of America's native spirit.
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29.400000 USD

Straight Bourbon: Distilling the Industry's Heritage

by Carol Peachee
Hardback
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An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like ...
Us Army Cooks' Manual
An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, Bombshells (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are head cheese (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!
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22.17 USD

Us Army Cooks' Manual

by Casemate
Hardback
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Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food ...
The Grammar of Spice
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it.The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here--inspired by the work of Owen Jones, one of the great designers and travelers of his time--this beautiful, informative book celebrates the world of flavors that spices open up to us.
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28.93 USD

The Grammar of Spice

by Caz Hildebrand
Hardback
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Cooking Price-Wise: The Original Foodie
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23.88 USD

Cooking Price-Wise: The Original Foodie

by Vincent Price
Hardback
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Eat Like a Rock Star: More Than 100 Recipes from Rock 'n' Roll's Greatest
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30.70 USD

Eat Like a Rock Star: More Than 100 Recipes from Rock 'n' Roll's Greatest

by Mark Bego
Hardback
Page 1 of 40