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There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a long and valuable role in ...
The Seven Culinary Wonders of the World: A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato
There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a long and valuable role in human life, and this book traces their epic journeys, as they have been transported around the globe to feature in cuisines far away from their countries of origin. As well as telling their diverse culinary and cultural stories, there are 63 traditional and innovative recipes - with one of the ingredients in the starring role - for readers to try. This is the fascinating history of the world's seven most important ingredients and an enchanting exploration of world cuisine.
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32.40 USD

The Seven Culinary Wonders of the World: A History of Pork, Honey, Salt, Chilli, Rice, Cacao and Tomato

by Jenny Linford
Hardback
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Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to ...
Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More
Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient hops and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic stone beers. More importantly, under the guidance of the world s only peace-loving, green-living Appalachian Yeti Viking, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
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26.200000 USD

Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More

by Jereme Zimmerman
Paperback / softback
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Sother Teague, one of New York's most knowledgeable and experienced bartenders, presenters a brief history of both classic and lesser-known spirits with modern-day wit and old-school bar wisdom, accompanied by easy-to-mix drink recipes you'll soon commit to memory, made from gin, whiskey, brandy, tequila, amari, rum, vodka and mixed spirits. ...
I'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails
Sother Teague, one of New York's most knowledgeable and experienced bartenders, presenters a brief history of both classic and lesser-known spirits with modern-day wit and old-school bar wisdom, accompanied by easy-to-mix drink recipes you'll soon commit to memory, made from gin, whiskey, brandy, tequila, amari, rum, vodka and mixed spirits. This stunning hardcover collection of timeless tips, insights from industry pros and more than 100 delicious recipes is more than just a cocktail book: It's a manifesto for living a more spirited life. Consumers who purchase the book will gain access to five exclusive videos in which Sother teaches them how to create his five favourite drinks for entertaining. These videos will be posted on a private web page and only made available to readers of the book.
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32.40 USD

I'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails

by Sother Teague
Hardback
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Just about anyone with a modest amount of beer knowledge will tell you that right here, right now is the best time in the history of mankind to be a beer drinker. With the most breweries in the United States since Prohibition and a global culture that is thriving and ...
Drink Beer, Think Beer: Getting to the Bottom of Every Pint
Just about anyone with a modest amount of beer knowledge will tell you that right here, right now is the best time in the history of mankind to be a beer drinker. With the most breweries in the United States since Prohibition and a global culture that is thriving and innovating, there are choices on tap like never before, using ingredients that a generation ago would have been considered taboo by beer makers. And looking around at any one of the 4,800 breweries currently operating in the U.S. will reveal a clientele as diverse as the nation itself. The truth, however, is that while it is a great time to be a beer drinker, it's also a confusing time. Poor quality, misinformation about flavors, and, perhaps, too much choice. Moreover, for every good news story about diversity of taste and positive economic impact, there's a dark side: Unfair business practices like large breweries paying for a tap instead of earning it by popular demand, small brewers denied access to ingredients by larger brewers monopolizing them, unsafe working conditions, and an undercurrent of sexism among brewers that still favors white males above all others. Quality often suffers as breweries try to grow too quickly and craft beers promote bitter, strong flavors at the expense of the more subtle brews. To drink beer is easy. Pour, put to lips, and swallow. To think critically about beer is much harder. Appreciating and conscientiously participating in beer culture today is about more than downing pints and understanding flavors. It requires an understanding of everything it took to get that beer into your glass, looking and tasting the way it does, priced the way it is, and sold at that particular venue. Drawing on history, economics, and countless interviews with industry insiders, expert John Holl here provides a complete guide to beer today, exploring how beer and breweries are building communities, changing tastes, and shaping lives.
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27.300000 USD

Drink Beer, Think Beer: Getting to the Bottom of Every Pint

by John Holl
Hardback
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Can't wait for happy hour? This intoxicating calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about your favorite drink. 365 Days of Beer 2019 Daily Calendar offers daily tasting notes, fun facts, and classic humor-all about beer, that most inspired of human inventions. So don't ...
365 Days of Beer 2019 Daily Calendar
Can't wait for happy hour? This intoxicating calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about your favorite drink. 365 Days of Beer 2019 Daily Calendar offers daily tasting notes, fun facts, and classic humor-all about beer, that most inspired of human inventions. So don't wait for the weekend to enjoy a cold one-celebrate your love for a great brew every day of the year!
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17.05 USD

365 Days of Beer 2019 Daily Calendar

by Adams Media
Calendar
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Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims ...
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that no one has time to cook anymore are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts-cookbooks, advertising, YouTube videos, and more-Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.
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31.500000 USD

Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century

by Jennifer Rachel Dutch
Hardback
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'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' Menu Surprise for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious ...
The Ritz London: The Cookbook
'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' Menu Surprise for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle epoque and Grand Marnier Souffle, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen souffles. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
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51.19 USD

The Ritz London: The Cookbook

by The Ritz Hotel (London) Limited, John Williams
Hardback
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Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims ...
Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described foodies seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that no one has time to cook anymore are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts-cookbooks, advertising, YouTube videos, and more-Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.
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31.500000 USD

Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century

by Jennifer Rachel Dutch
Paperback / softback
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The neighborhoods that make up Chicago's rich cultural landscape have been defined by the restaurants that anchor them. In Local Flavor, the popular food writer Jean Iversen chronicles eight beloved local eateries, from Chinatown on the South Side to Rogers Park in the far North, tracing the story of how ...
Local Flavor: Restaurants That Shaped Chicago's Neighborhoods
The neighborhoods that make up Chicago's rich cultural landscape have been defined by the restaurants that anchor them. In Local Flavor, the popular food writer Jean Iversen chronicles eight beloved local eateries, from Chinatown on the South Side to Rogers Park in the far North, tracing the story of how they became neighborhood institutions. Iversen has meticulously gathered the tales, recipes, and cultural traditions that define Chicago's culinary past and present. Rich with firsthand accounts from local restaurateurs, their families, long-time customers, and staff, Local Flavor is a community-driven look at Chicago through a gastronomical lens. Including recipes for popular dishes from each restaurant that readers can try at home, Local Flavor weaves together ethnography, family, and food history into a story that will enthrall both food and Chicago history lovers.
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19.900000 USD

Local Flavor: Restaurants That Shaped Chicago's Neighborhoods

by Jean Iversen
Paperback / softback
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The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)
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12.600000 USD

The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)

by Aaron Shepard
Paperback
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The Court and Country Cook
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23.320000 USD

The Court and Country Cook

by Massialot
Paperback / softback
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A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment
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28.340000 USD

A Bite-Sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment

by Jeni Mitchell, Staephane Henaut
Hardback
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The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)
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25.200000 USD

The Baker's Dozen: A Saint Nicholas Tale, with Bonus Cookie Recipe and Pattern for St. Nicholas Christmas Cookies (Special Edition)

by Aaron Shepard
Hardback
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365 Luncheon Dishes
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8.390000 USD

365 Luncheon Dishes

by Anonymous
Paperback
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Taste of Home Favorites--25th Anniversary Edition: Delicious Recipes Shared Across Generations
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26.240000 USD

Taste of Home Favorites--25th Anniversary Edition: Delicious Recipes Shared Across Generations

Spiral bound
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American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars and Brownies That We Have Loved for Generations
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26.240000 USD

American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars and Brownies That We Have Loved for Generations

by Anne Byrn
Paperback / softback
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Secrets Of Saffron
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21.000000 USD

Secrets Of Saffron

by Pat Willard
Paperback / softback
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Jell-O Girls: A Family History
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36.750000 USD

Jell-O Girls: A Family History

by Allie Rowbottom
CD-Audio
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Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate
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36.750000 USD

Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate

by Sally Fallon Morell
CD-Audio
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The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School
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24.100000 USD

The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School

by Fannie Merritt Farmer
Paperback
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Jell-O Girls: A Family History
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73.490000 USD

Jell-O Girls: A Family History

by Allie Rowbottom
CD-Audio
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The Cooking Gene: A Journey Through African American Culinary History in the Old South
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17.840000 USD

The Cooking Gene: A Journey Through African American Culinary History in the Old South

by Michael W Twitty
Paperback
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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History
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26.200000 USD

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden
Hardback
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The Professed Cook
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25.200000 USD

The Professed Cook

by B Clermont
Paperback
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Beyond Muesli and Fondue: The Swiss Contribution to Culinary History
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15.700000 USD

Beyond Muesli and Fondue: The Swiss Contribution to Culinary History

by Martin Dahinden
Paperback
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Things Mother Used to Make Annotated and Illustrated: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before?new York 1914
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13.490000 USD

Things Mother Used to Make Annotated and Illustrated: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before?new York 1914

by Lydia Maria Gurney
Paperback
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Chef and restaurateur Daniel Boulud once explained: The future of cooking is about how we can rewrite the history of it--it's important to keep the memory and be entertained by it and inspired by it. What A Swell Party It Was! entertains and inspires with a delicious slice of nearly ...
What a Swell Party It Was!: Rediscovering Food & Drink from the Golden Age of the American Nightclub
Chef and restaurateur Daniel Boulud once explained: The future of cooking is about how we can rewrite the history of it--it's important to keep the memory and be entertained by it and inspired by it. What A Swell Party It Was! entertains and inspires with a delicious slice of nearly forgotten culinary history--an era that followed the Great Depression and prohibition's repeal, where America boomed and the nightclub scene flourished. Opening this book is like swinging open the doors to another time and place, when big city life was a unique mixture of innocence and sophistication, romance and formality. It spotlights twenty-five legendary clubs that thrived in the 1930s and '40s, just as Jazz exploded into mainstream popularity and alcohol was no longer illegal to serve. Through these pages and recipes, enter past the proverbial velvet rope into establishments forever-immortalized, such as Chez Paree in Chicago, Caf Trocadero in Hollywood, The Cocoanut Grove in Los Angeles, The Blue Room in New Orleans, and New York City's Cotton Club. In addition to including entr e, appetizer, dessert, and cocktail recipes from their original menus, each featured venue will be introduced with vivid anecdotes and history, narrated in a breezy style and illustrated with reproductions of vintage photos. An unabashedly joyful journey and a deeply authentic perspective on American culture in a rich, tumultuous age, What a Swell Party It Was! promises a cookbook/cocktail guide with a tip of the hat to history, brimming with details that bring life again to a fascinating American era.
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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
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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Jim Beam Bourbon Cookbook
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20.990000 USD

Jim Beam Bourbon Cookbook

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 / softback
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