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- Quercus 2014; Not Available
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout... more...
- 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...
- 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...
- 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...
- 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...
- Dover Publications 2012; US$ 14.95
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes ? from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie. 49 illustrations. more...
- Dover Publications 2013; US$ 29.95
Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes;... more...
- Dover Publications 2013; US$ 19.95
1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures. more...