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European Gastronomy into the 21st Centuryby Cailein Gillespie
Taylor & Francis 2001; US$ 48.95'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences... more...
Late Dinnerby Paul Richardson
Simon & Schuster 2007; US$ 13.99Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the... more...
Scandinavian Cookingby Beatrice Ojakangas
University of Minnesota Press 2003; US$ 57.00Beatrice Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons?from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer?s Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. more...
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HarperCollins 2008; US$ 10.99Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining , on a gastronomic tour around the world. After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles. Among their stops were:. Bali. Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey. Australia. Where they found the world's best breakfast sandwich and visited family-owned wineries. Thailand. Where they took a wild ride on an elephant in an enormous forest reserve. India.... more...
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Reaktion Books 2004; US$ 35.00Packed full of images of markets, kitchens, pantries, picnics, and tables groaning under the weight of glorious feasts, Food in Painting serves up a delicious helping of luxuriously painted meals certain to win a spot on the shelves of art lovers and gastronomes alike. more...
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Penguin Group Inc. 1998; US$ 14.99The Greek Mediterranean people have the lowest rates of diet-linked disease and the longest life expectancy in the world. Traditional Greek cooking is a naturally low-fat, healthy and satisfying cuisine, and this book shares its secrets.' more...
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ABC-CLIO 2008; US$ 63.00From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from... more...
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A Country Lifeby Roy Strong; Julia Trevelyan Oman
St. Martin's Press 2007; US$ 6.99Sir Roy Strong and his wife, the designer Julia Trevelyan Oman, have lived in the country for nearly thirty years. In 1987 he was asked to write an occasional column reflecting this quintessentially English way of life for the prestigious magazine A Country Life . This charming book brings these popular pieces together, portraying the passing of the seasons in what the author describes as his ‘beloved adopted county’ of Herefordshire. A Country Life is a wide-ranging kaleidoscope of memories and observations, embracing the countryside, gardens, cooking, and remembrances of things both long gone and only yesterday. The author writes lyrically of the arrival of the bright green tarragon shoots in spring; of the delights of... more...
