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- 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...
- Skyhorse Publishing 2000; US$ 3.99
That many of the Popes throughout the two millenia of Christianity lived and ate well is common knowledge. This vivid history of the papacy reveals not only the culinary secrets of the papal kitchens but offers many of the favorite recipes with which the Holy Fathers regaled themselves. We meet the thirteenth-century Pope, Martin IV, whose excessive... 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...
- Knopf Doubleday Publishing Group 2013; US$ 29.95
Part cookbook?with more than 120 enticing recipes?part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove , first explores the earliest Old World homes of yogurt and kindred fermented products... more...
- Random House Publishing Group 2007; US$ 16.00
Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages?and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras , Stewart Lee Allen engagingly illustrates that when a pleasure as primal... more...
- Penguin Group US 1999; US$ 18.00
Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" ( Le Figaro ). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account... more...
- Knopf Doubleday Publishing Group 2008; US$ 15.00
Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up. This memoir is both an enormously... more...
- HarperCollins 2009; US$ 11.99
?[A] paean to pork.? ? Boston Herald A love letter to the ?best meat ever ,? Bacon, by unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits?filled with fun facts, recipes, history, and smoked porcine worship. The Memphis Commercial Appeal says, ?If you can make it to the end of this book without... more...
- Oxford University Press, USA 2009; US$ 21.99
Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The... more...