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- 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 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 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...
- Columbia University Press 2015; US$ 34.99
In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and their reflections in today?s food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor... more...
- Penguin Publishing Group 2015; US$ 20.00
?There are cookbooks that teach you to cook, others that help you to understand gastronomy. The World on a Plate feeds your soul.? ? Ferran Adrià ?Fantastic stories about a broad range of cuisines . . . Engaging and illuminating, and the food cries out to be cooked.? ? Yotam Ottolenghi, author of Plenty and Jerusalem ?Not only a delight to... 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...