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- Pan Macmillan UK 2008; US$ 15.85
Originally published in 1941, this delightful little book is in fact the precursor to 'Good Eating', published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the "Daily Telegraph's Home Cook", this is both a charming piece of nostalgia and a riveting insight into how... more...
- McSweeney's 2012; US$ 12.99
Recently, while moving into a new house, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardcovers was a book called At Home on the Range (or, How To Make Friends with Your Stove) by Gilbert's great-grandmother, Margaret Yardley Potter. Having only been peripherally... more...
- Sasquatch Books 2013; US$ 24.95
Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing... more...
- Columbia University Press 2009; US$ 15.99
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark... more...
- Columbia University Press 2012; US$ 26.99
The first popular account of one of America?s most beloved foods (consumed by more than seventy-five percent of the population), Creamy and Crunchy is a comprehensive and entertaining history of peanut butter?s development and integration into the American diet. Richly illustrated and filled with anecdotes and facts culled from unusual and engaging... more...
- Crown Publishing Group 2012; US$ 24.99
Absinthe?s renaissance is quickly growing into a culinary movement. The ?Green Fairy? is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America?s hottest mixologists to enjoy as you discover the spirit that has fascinated... more...
- Knopf Doubleday Publishing Group 2013; US$ 25.95
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...
- Reaktion Books 2012; US$ 18.00
“Pork. The Other White Meat.” The well known National Pork Board slogan doesn’t begin to describe the many types of meat that fall under the umbrella of “pork.” The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman... more...
- Reaktion Books 2013; US$ 18.00
Pudding usually brings to mind flavors like chocolate, vanilla, and tapioca, but prepackaged pudding cups don’t even scratch the surface of global pudding varieties—the term can denote dishes containing candied fruits and nuts or even frugal blends of little more than flour and suet. Pudding: A Global History explains how puddings developed... more...
- Touchstone 2013; Not Available
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation?s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we?ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate ) are your guides... more...