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History

Most popular at the top

  • McIlhenny's Goldby Jeffrey Rothfeder

    HarperCollins 2009; Not Available

    In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea?the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico?a secretive family business emerged that would produce one of the best-known products in the world. A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's... more...

  • The Secret Life of Beer!by Alan D. Eames

    Storey Publishing, LLC 2014; US$ 8.95

    Beer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified ?king of beer,? has traveled the world uncovering The Secret Life of Beer . In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric... more...

  • Buon Appetito, Your Holiness: The Secrets of the Papal Tableby Mariangela Rinaldi

    Arcade 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...

  • Staff Meals from Chanterelleby Melicia Phillips; David Waltuck

    Workman Publishing Company 2000; US$ 14.95

    It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle... more...

  • In Meat We Trustby Maureen Ogle

    Houghton Mifflin Harcourt 2013; US$ 26.00

    The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and providers of meat in history. more...

  • San Franciscoby Erica J. Peters

    AltaMira Press 2013; US$ 37.99

    This food biography focuses on how people have experienced the bounty of the City by the Bay. more...

  • Fannie's Last Supperby Christopher Kimball

    Hyperion 2010; US$ 12.99

    In the mid-1990s, Chris Kimball moved into an 1859 Victorian townhouse on the South End of Boston and, as he became accustomed to the quirks and peculiarities of the house and neighborhood, he began to wonder what it was like to live and cook in that era. In particular, he became fascinated with Fannie Farmer's Boston Cooking-School Cook Book . Published... more...

  • The Breakfast Bookby Andrew Dalby

    Reaktion Books 2013; US$ 30.00

    You’ve heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. It’s also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to chow down on eggs, cereal, and doughnuts,... more...

  • Pancakeby Ken Albala

    Reaktion Books 2013; US$ 15.95

    Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries... more...

  • Revolutionary Cookingby Virginia T. Elverson; Mary Ann McLanahan; Betty T. Duson

    Skyhorse Publishing 2014; US$ 16.95

    Ranging from the simple to the sumptuous, here are over two hundred recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks from 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken... more...