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Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch ...
Ciel Bleu: Guestronomy
Dining at Ciel Bleu is a dreamlike, elegant experience. The entire Ciel Bleu team is determined to treat guests to a piece of heaven. The restaurant, located on the 23rd floor of the gorgeous five-star Okura Hotel, boasts a beautiful panoramic view over Amsterdam and never fails to delivers top-notch dinners. The menu always features the finest flavours of the season. Ciel Bleu has received two Michelin stars, both of which are indisputably deserved. The restaurant serves classic French cuisine with a contemporary, creative twist. Chefs Onno Kokmeijer and Arjan Speelman take pride in selecting the best of the best ingredients, and often use local products. Guestronomy lets you discover the stories behind some of these beloved artisanal products, and the symbiotic relationship between the producers and the two chefs which enables the development of special 'Ciel Bleu' products and signature flavour combinations. This book also features 60 essential seasonal recipes, a look behind the scenes, and a meet and greet with some of the familiar faces that make the difference between gastronomy and guestronomy.
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95.000000 USD

Ciel Bleu: Guestronomy

by Jurriaan Geldermans
Hardback
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Chichester derives its name from the Saxon 'Cisseceaster', although it retains its street plan and city walls from its origins as the Roman settlement of 'Noviomagus'. As the principal trading town of West Sussex, many inns and taverns were established here at an early date, particularly those offering hospitality for ...
Chichester Pubs
Chichester derives its name from the Saxon 'Cisseceaster', although it retains its street plan and city walls from its origins as the Roman settlement of 'Noviomagus'. As the principal trading town of West Sussex, many inns and taverns were established here at an early date, particularly those offering hospitality for pilgrims travelling to the thirteenth century shine of St Richard in the Cathedral. Of nearly all the ancient inns, such as the Tabard of 1440, nothing survives except names in old documents. Most of the less salubrious pubs had their licenses revoked forever in the infamous 'Massacre of 1903', while further, more lamentable losses occurred in the early 1960s in the name of 'slum-clearance'. Yet the city contains some remarkable survivors, most notably the Dolphin & Anchor, now JD Wetherspoon but originally seventeenth century and, until 1910, two separate establishments, divided by political allegiance to the Whigs and Tories respectively. David Muggleton takes us on a tour of this compact but elegant city, taking in a variety of period pub architecture and history, including the Georgian Ship Hotel, where plans were discussed for the Allied invasion of Europe; the Victorian Park Tavern, once called the Ritz and meeting place of Ye Ancient Order of Froth Blowers; the Old Cross, rebuilt in 1928; and the contemporary real-ale-purveying cafe bar, Belle Isle.
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Chichester Pubs

by David Muggleton
Paperback
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This is an annotated critical edition of Articulos de costumbres by the Romantic journalist Mariano Jose de Larra (1809-37), presented with a critical introduction, study guide, glossary and chronology. Larra is still one of the most widely studied Spanish Romantic authors, and his satire of customs and manners in articles ...
ArtiCulos De Costumbres: By Mariano Jose De Larra
This is an annotated critical edition of Articulos de costumbres by the Romantic journalist Mariano Jose de Larra (1809-37), presented with a critical introduction, study guide, glossary and chronology. Larra is still one of the most widely studied Spanish Romantic authors, and his satire of customs and manners in articles such as El castellano viejo, Vuelva usted manana and Nochebuena de 1836 offers an insight into nineteenth century Spanish culture, while probing issues that are still seen as defining of Spanish identity today. Articulos de costumbres, presented here with an extensive annotation that identifies references that have not been previously elucidated, is a central text in the Spanish canon, opening up questions about modern Spain and issues such as political revolution, class identities, social change and the inclusion of Spain within European modernity. -- .
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USD
Paperback
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In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks ...
Wild Mixology: A Guide to Foraging Natural Cocktails
In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks readers will learn how to source and process these all-natural ingredients by hand, and transform them into delicious, environmentally responsible drinks, such as a whiskey and rowan fruit cocktail, or gin enlivened with bay leaves, yarrow flower, and juniper. An easy-to-follow guide outlines user-friendly techniques for transforming wild ingredients into unique cocktails that boast a whole new range of tastes and flavours. Completed with a glossary of must-know terms for the aspiring wild mixologist, this book is the authoritative volume on the rising art of foraged cocktails.
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USD
Hardback
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Wine is an intimidating topic to many people, and making it at home might seem like too much of a challenge. Red or white? Stainless or oak barrel aging? Fresh grapes or wine-making kits? Have you asked yourself these questions? If so, you are among the many who have wanted ...
The Joy of Winemaking: An Illustrated Handbook to Making Wine at Home
Wine is an intimidating topic to many people, and making it at home might seem like too much of a challenge. Red or white? Stainless or oak barrel aging? Fresh grapes or wine-making kits? Have you asked yourself these questions? If so, you are among the many who have wanted to make wine at home and didn't know where to start. The Joy of Winemaking will take you on a journey into the wonderful, complex world of wine and guide you step-by-step through the winemaking process. You'll be introduced to the history of wine, which dates back to before 600BC, and learn some of the top wine grape--growing regions, as well as grape varietals. With beautiful full-color photographs that show the whole process from picking the grapes to corking the bottle, The Joy of Winemaking will take you through the multiple steps of winemaking. From choosing the right equipment for crushing and pressing or processing your winemaking kit properly. This simple yet detailed book will walk you through the proper way to inoculate and ferment your wine and the use of chemicals for storing your wine properly for years to come. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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14.990000 USD
Paperback
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sketch is a unique meeting place in the centre of London created by Mourad Mazouz and Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room. A mad hatter's fantasy comes alive in the enchanted woodland Glade tearoom. Eccentric ...
Sketch
sketch is a unique meeting place in the centre of London created by Mourad Mazouz and Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room. A mad hatter's fantasy comes alive in the enchanted woodland Glade tearoom. Eccentric tasty tricks abound in the Parlour patisserie. Eat your fill of gorgeous flavours in the Gallery bistro art installation. Chic pre-dinner cocktails in the urbane East Bar prepare you for the Michelin magic unleashed in the vibrant Lecture Room & Library. Whether you want a tearoom, bistro, restaurant, bar or nightclub, sketch has the best to offer. Now these myriad food, drink and entertainment styles are captured in a book - the phantasmagoric compendium of all things sketch. Unique cuisine is at its heart, world-renowned three-Michelin-star chef Pierre Gagnaire showcases the best 85 recipes from sketch's kaleidoscopic menus. Interlaced throughout are artistic interpretations of the recipes, contributed by an array of people involved in all elements of sketch, ultimately creating a sensual feast in a book. Photography by Jean Cazals.
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90.000000 USD

Sketch

by Mourad Mazouz, Pierre Gagnaire
Hardback
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Some of the world's most exciting cuisines are found in the south-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of ...
South-East Asian Curries: 50 Recipes from Thailand, Burma, Vietnam, Malaysia and the Islands of Indonesia and the Philippines
Some of the world's most exciting cuisines are found in the south-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region - including Burmese Fish Stew, Chicken with Ginger and Lemon Grass from Vietnam, Beef Rendang from Indonesia, and Sweet and Sour Pork from the Philippines. With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions and beautiful photographs for every dish, this tempting collection is for curry lovers everywhere.
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USD
Hardback
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This collection of authentic recipes is a reminder of a culture and cuisine as strong today as it was centuries ago. Included are such classics as Indian Fry Bread, Baconed Hominy, Fried Frog Legs, and Roast Wild Turkey. Most recipes call for easy-to-find ingredients, but there are also instructions for ...
Seminole Indian Recipes
This collection of authentic recipes is a reminder of a culture and cuisine as strong today as it was centuries ago. Included are such classics as Indian Fry Bread, Baconed Hominy, Fried Frog Legs, and Roast Wild Turkey. Most recipes call for easy-to-find ingredients, but there are also instructions for more unusual fare including Alligator Tail Steak, a generational favorite. Polvay, internationally known cuisine consultant and author, is often published in Town and Country, Gourmet and Bon Appetit.
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8.950000 USD

Seminole Indian Recipes

by Joyce LaFray
Paperback
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Jewish soul food . . . finally made healthy! Too often, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. But Paula Shoyer's delicious take on Jewish cooking is different: she uses only natural ingredients and offers a fresh, ...
The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion
Jewish soul food . . . finally made healthy! Too often, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. But Paula Shoyer's delicious take on Jewish cooking is different: she uses only natural ingredients and offers a fresh, nutrient-dense spin on every dish. Here you'll find very little frying, and no margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces. More than 60 recipes recipes include both Sephardic and Ashkenazy Jewish classics (Israeli Herb and Almond Salad, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world. In Shoyer's words: This book has food you'll recognize, because you still want to feel connected to your ancestors' kitchens, but I've made it more nutritious and often easier to make. The array of delicious international dishes includes: Arroz con Pollo with Brown Rice and Salsa Verde * Korean Bibimbap with Tofu * Bouillabaisse * Cambodian Spring Rolls with Lime Chili and Peanut Dipping Sauce * Feijoada (Brazilian Cholent with Collard Greens and Farofa) * Fish Tacos with Cilantro Lime Rice * Indian Barbecue Chicken * Japanese Lamb Chops * Vietnamese Chicken Noodle Soup * and much more!
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USD
Hardback
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p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Arial; color: #dd1f06; -webkit-text-stroke: #dd1f06} span.s1 {font-kerning: none} More than 90 percent of eczema sufferers are sensitive to a range of artificial chemicals but did you know natural food chemicals also trigger eczema? This is why regular detoxes and healthy eating programs, ...
The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Arial; color: #dd1f06; -webkit-text-stroke: #dd1f06} span.s1 {font-kerning: none} More than 90 percent of eczema sufferers are sensitive to a range of artificial chemicals but did you know natural food chemicals also trigger eczema? This is why regular detoxes and healthy eating programs, which are rich in phytochemicals, can cause red, flaky skin that is incredibly itchy. The Eczema Detox shows you how to cut your total chemical load, love your liver and create healthy, clear skin from the inside out. The book contains three effective programs to suit a range of individuals from babies to adults with mild to severe skin rashes, including the following: eczema, dermatitis, psoriasis, dandruff, hives (urticaria), red skin syndrome, topical steroid withdrawal, hidradenitis suppurativa, seborrheic dermatitis, rosacea, and more. Based on a decade of intense research and first-hand experience working with hundreds of skin disorder patients, The Eczema Detox features: insightful questionnaires, the itchy dozen worst foods for eczema, top 12 foods for eczema, skin disorder supplements - the dos and don'ts, 50 delicious low-chemical recipes, and more. If you have tried everything and you still have skin rashes, The Eczema Detox is the answer you've been wishing for.
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USD
Hardback
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A slice of Paul Hollywood, from baker's son to celebrity chef, with the recipes that have meant the most to him over the years.Here are 120 of Paul Hollywood's most treasured recipes, which he has carefully finessed over the length of his career. Each chapter's recipes represent a different decade ...
A Baker's Life: 100 Fantastic Recipes, from My Childhood Favourites to Five-Star Perfection
A slice of Paul Hollywood, from baker's son to celebrity chef, with the recipes that have meant the most to him over the years.Here are 120 of Paul Hollywood's most treasured recipes, which he has carefully finessed over the length of his career. Each chapter's recipes represent a different decade of Paul's life--learning the basics at his father's bakery; honing his skills as a top pastry chef in the finest hotels; discovering the bold flavors of the Mediterranean while working in Cyprus; and finding fame via the hugely popular Great British Baking Show television series.Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favorites include ginger biscuits, iced buns, crumpets, Armagnac and prune tart, macarons, feta and chive bread, baklava, scotch eggs, chocolate souffle, and hazelnut cappuccino cake. These are the loaves, buns, cakes, and biscuits that have shaped Paul Hollywood's life. Filled with charming personal anecdote and photographs from Paul's old photo albums, A Baker's Life give rare insight into the meals, tastes, and experiences that most inspire this beloved baker.
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36.000000 USD
Hardback
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One of the country's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and ...
Making Chocolate: From Bean to Bar to S'more
One of the country's most celebrated craft chocolate makers explains how to make chocolate from scratch in your own kitchen. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats. Founded in 2011 as a quirky passion project by two friends from the San Francisco tech world, Dandelion Chocolate has grown to become one of the most admired leaders in craft chocolate--a growing movement akin to that of craft coffee. Making chocolate out of only two ingredients--cacao beans and sugar--Dandelion dives deep into all the aspects of the process, from bean sourcing, fermentation, and drying to roasting and all the way to the final, gold-wrapped bar. This book is the complete story of the purest, most intensely flavored chocolate, including how to make it yourself (in both quick-start and deep-dive versions), the details of sourcing and processing, and instructions on baking with these unique, precious treats.
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USD

Making Chocolate: From Bean to Bar to S'more

by Greg D'Alesandre, Todd Masonis
Hardback
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This revised edition of the hugely successful first edition offers updates and additional tips to the wide selection of popular recipes included in the original book, as well as over 20 brand new recipes, tips and handy hints to ensure the reader's homemade dishes look and taste exactly like those ...
The Takeaway Secret, 2nd edition: How to cook your favourite fast food at home
This revised edition of the hugely successful first edition offers updates and additional tips to the wide selection of popular recipes included in the original book, as well as over 20 brand new recipes, tips and handy hints to ensure the reader's homemade dishes look and taste exactly like those offered by their favourite restaurant or takeaway.With several years more investigation and experience, Kenny McGovern's obsession has only increased. Existing recipes such as Lamb Doner Kebab with Chilli Sauce and Southern Fried Chicken have been refined, accompanied by a wide range of brand new recipes including Pizza Crunch, Chicken in Salt & Chilli, Mac 'n' Cheese Bites, Firecracker King Prawns and much, much more! With this definitive collection of recipes, your takeaway menus will become an inspiration to cook!
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USD
Paperback
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The eye-opening story of one woman's incredible appetite for life: the memoirs of Prue Leith, judge of C4's GREAT BRITISH BAKE OFF and former judge of BBC2's GREAT BRITISH MENU. Now fully revised and updated, including Prue falling in love and marrying again in her 70s.'What a terrific tale it ...
Relish: My Life on a Plate
The eye-opening story of one woman's incredible appetite for life: the memoirs of Prue Leith, judge of C4's GREAT BRITISH BAKE OFF and former judge of BBC2's GREAT BRITISH MENU. Now fully revised and updated, including Prue falling in love and marrying again in her 70s.'What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career' TelegraphPrue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly been greedy for life. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting new role as a judge on Great British Bake Off. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to anyone.
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USD
Paperback
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Everyone thinks that they know how to drink, but do you really know the difference between a scotch and a whiskey? How about a gin or vodka martini? Do you know whether Johnny Walker is a single malt or a scotch? Well now is the time to finally learn the ...
The Connoisseur's Guide to Proper Imbibing: A Complete Course on Choosing, Serving, and Drinking Spirits and Cocktails
Everyone thinks that they know how to drink, but do you really know the difference between a scotch and a whiskey? How about a gin or vodka martini? Do you know whether Johnny Walker is a single malt or a scotch? Well now is the time to finally learn the definitive answers to these questions, and so many more that you've always had about your favorite drinks. In The Connoisseur's Guide to Proper Imbibing, world-class connoisseur and celebrated critic Richard Carleton Hacker provides you with all the information that you'll ever need to properly enjoy and imbibe very type of spirit, and to start drinking alcohol the right way. After reading this definitive guide, you'll be able to: Taste the subtle distinctions between different types of spirits Learn they difference between varieties of the most popular kinds of cocktails Recite how many popular spirits are made, distilled, and crafted How to properly nose spirits The correct containers from which each spirit would be sipped And so much more! Complete more than a 100 full color photographs, The Connoisseur's Guide to Proper Imbibing is a perfect buy for every alcohol consumer, whether novice or aficionado. With The Connoisseur's Guide to Proper Imbibing you'll be the most knowledgeable drinker in every bar that you walk into and at every cocktail party that you attend. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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29.990000 USD
Hardback
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This comprehensive book is an essential sourcebook and inspiration for anyone interested in vegetarian cuisine. The book deals first with every major variety of vegetable, from the familiar to the exotic, providing information on identification, types, seasonal availability, preparation, cooking techniques and nutritional advice. The fabulous recipe collection then features ...
Vegetarian Cooking with an A-Z Guide to World Ingredients: Includes 300 Delicious Recipes and Over 1400 Stunning Photographs
This comprehensive book is an essential sourcebook and inspiration for anyone interested in vegetarian cuisine. The book deals first with every major variety of vegetable, from the familiar to the exotic, providing information on identification, types, seasonal availability, preparation, cooking techniques and nutritional advice. The fabulous recipe collection then features a rich source of dishes from simple snacks to more elaborate dishes from around the world. Along with classics such as Asparagus with Hollandaise, Ratatouille and Stuffed Peppers, you'll find innovative dishes such as Cassava and Vegetable Kebabs, crispy Tempura Vegetables and Yam Fritters.
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USD
Paperback
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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 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 ...
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 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. 16 April 1746, the Eve of the Battle of Culloden, which destroyed Bonnie Prince Charlie's hope of a Stuart restoration forever.14 April 1755, Alexandria, Pennsylvania, when a youthful George Washington attended a dinner which sowed the seeds of the American Revolution.20 June 1790, New York, when Thomas Jefferson threw a dinner party at which it was decided Washington DC would become the capital of a new federal republic - the USA. 2 October 1814, The Congress of Vienna, when Napoleon's victors met to divide up the spoils of war and re-draw the boundaries of Europe.27 June 1914, Sarajevo, when Archduke Franz Ferdinand attended a banquet in his honour the day before his assassination plunged Europe into total war. 28August 1928, Achnacarry, when executives from the world's four major oil companies came to a remote Scottish estate to create an oil cartel that would become the model for OPEC.12, February 1938, Hitler's Berghof in the Bavarian Alps, when the Austrian Chancellor signed away his country's independence and Austria was absorbed into Hitler's Third Reich.21 February 1972, Beijing, when a meeting between Richard Nixon and Mao Zedong signaled China's opening up after decades of isolation.26 March 1979, Washington DC, when, against all odds, President Jimmy Carter brokered a peace deal between Egyptian president Anwar Sadat and Israeli PM Menachem Begin.
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USD
Paperback
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This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region ...
The Japanese & Korean Cookbook: The Very Best of Two Classic Asian Cuisines: A Guide to Ingredients, Techniques and 250 Recipes Shown Step by Step with 1500 Photographs
This exciting book offers a comprehensive overview of the food and culinary traditions of Japan and Korea. The introduction explores the tastes and cooking styles of each country including a list of the key ingredients from ginseng and tofu to seaweed and fish pastes. 250 authentic recipes from every region are then brought to life, from Hand-rolled Sushi and Pak Choi Kimchi to Gochujang Chicken Stew and Fiery Octopus. Sweet treats include Kabocha Squash Cake and Green Tea Ice Cream. Illustrated throughout, this book offers an irresistible opportunity to discover new ingredients and techniques, and create deliciously varied meals for all to enjoy.
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18.990000 USD
Paperback
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The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare ...
Kitchens, Cooking, and Eating in Medieval Italy
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal - not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity - at the turn of the switch we have instant heat. But it wasn't always so. Just step back a few centuries to say the 1300s and we'd find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we'd build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era - unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We'll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de' Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino's Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina's On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
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75.000000 USD
Hardback
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