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  • The Downstairs Cookbookby Margaret Powell

    Pan Macmillan 2012; US$ 9.12

    The Downstairs Cookbook offers genuine 1920s recipes from bestselling author Margaret Powell, the house maid and cook who shared tales from her years of service in Below Stairs and inspired the original Upstairs Downstairs TV series. Now in this cookery book she offers a collection of sweet and savoury courses that the servants regularly prepared... more...

  • Pastaby Silvano Serventi; Françoise Sabban; Antony Shugaar

    Columbia University Press 2012; US$ 39.99

    Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a... more...

  • The Curiosities of Foodby Peter Lund Simmonds; Alan Davidson; P.L. Simmonds

    Potter/TenSpeed/Harmony 2013; US$ 16.95

    From the Hardcover edition. ]]> more...

  • Orangesby Clarissa Hyman

    Reaktion Books 2013; US$ 18.00

    The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted?but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges . Following the... more...

  • Honeyby Stephanie Rosenbaum; Caroline Kopp

    Chronicle Books LLC 2013; US$ 14.99

    Just like the highly successful Lavender Garden , Honey: From Flower to Table dips into the myth, magic, science, and literature behind this sacred and sensuous food. Author Stephanie Rosenbaum traces the amazing process that turns flower nectar into honey, and takes the reader on a fascinating tour of the history and symbolism of honey. Cooking... more...

  • New York in a Dozen Dishesby Robert Sietsema

    Houghton Mifflin Harcourt 2015; US$ 22.00

    In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city?s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands... more...

  • Figsby David C. Sutton

    Reaktion Books 2014; US$ 18.00

    Lusciously sweet and with a complex texture, figs are both a nutritious culinary delicacy and an important symbol in religion and culture. Associated with Christmas since the time of Charles Dickens?not to mention Dionysus or the Garden of Eden?the fig is steeped in history. In this account of the festive fruit, David C. Sutton places the fig in its... more...

  • Wood, Whiskey and Wineby Henry H. Work

    Reaktion Books 2014; US$ 35.00

    Barrels?we rarely acknowledge their importance, but without them we would be missing out on some of the world?s finest beverages?most notably whiskies and wines?and of course for over two thousand years they?ve been used to store, transport, and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging... more...

  • The Settlement Cook Book 1903by Simon Kander; Henry Schoenfeld

    Dover Publications 2012; US$ 10.95

    Imparting all the warmth and fragrance of an old-fashioned, turn-of-the-century kitchen, The Settlement Cook Book was originally devised as a cooking and homemaking primer for newly arrived immigrants. Filled with hundreds of recipes for good eating, this back-to-basics book is also good reading. A blend of hardy, old-fashioned dishes and simple... more...

  • Miss Leslie's Directions for Cookeryby Eliza Leslie

    Dover Publications 2013; US$ 14.99

    The most popular cookbook of the 19th century, Directions for Cookery passed through 60 editions from 1837 to 1870. Carefully written, concise recipes for beef-steak pudding, Moravian sugar cake, cat-fish soup, election cake, oyster pie, pepper pot, lobster catchup, many more. The present volume contains the complete first edition (1837) plus later... more...