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Most popular at the top
- Cooltura 2015; US$ 3.81
Según la revista Time, Michael Pollan es una de las personas más influyentes del mundo. Activista, autor de varios bestsellers y profesor de periodismo, en este maravilloso libro explica que el interés por la gastronomía es inversamente proporcional al tiempo y a la energía que la gente dedica al acto de cocinar, una tarea que se delega cada vez más... more...
- Rowman & Littlefield Publishers 2015; US$ 37.99
Tracing the story of a variety of foods we love from obscurity to familiarity, this lively and informative work will reveal to readers the hidden history behind many of the things we eat. more...
- Abrams 2015; US$ 23.32
Drew Smith?s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history.... more...
- HarperCollins 2016; US$ 20.24
From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced?the Great Depression?and how it transformed America?s culinary culture. The decade-long Great Depression, a period of shifts in the country?s political and social landscape, forever changed... more...
- Dover Publications 2015; US$ 11.95
"A very interesting glimpse at everyday cooking in the daily life of 18th?19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." ? Jefferson-Madison Regional Library System Revised and republished many times since its 1747 debut, this cookbook was a... more...
- Skyhorse Publishing 2016; US$ 16.99
Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty,... more...
- Page Street Publishing 2016; US$ 25.99
Enjoy Celebrated Recipes from Top Hotels and Restaurants of Their Era Discover amazing signature recipes lost to time from the most fashionable hotels and restaurants of bygone times. Part vintage nostalgia, part history tour, but all great food, the recipes?often inseparable from their legendary haunts?were meticulously researched and reconstructed... 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...
- Knopf Doubleday Publishing Group 2008; US$ 15.95
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...