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History

  • Notes from Madrasby Arthur Robert Kenney-Herbert 'Wyvern'

    Penguin Books Ltd 2011; US$ 11.18

    Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes... more...

  • The Sorcerer's Apprenticesby Lisa Abend

    Atria Books 2011; US$ 16.00

    WHAT GOES ON BEHINDTHE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià?s remarkable cuisine comes to life?with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage?millions... more...

  • The Elegant Economistby Eliza Acton

    Penguin Books Ltd 2011; US$ 11.18

    Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat'... more...

  • Bituteby Gastón Acurio; Javier Masías

    Telefónica del Perú S.A.A. 2016; US$ 0.00

    La historia del sabor de Lima se ha ido escribiendo en paralelo a la del Perú. De la historia del Perú nos acordamos, pero pareciera por momentos que nos hemos olvidado de la de nuestras cocinas. Este proyecto busca rescatar y poner en valor el inmenso patrimonio que representan cinco siglos de recetarios, así como reivindicar el origen humilde y... 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 and civilizations... more...

  • Three World Cuisinesby Ken Albala

    AltaMira Press 2012; US$ 59.99

    This ?living? text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today. more...

  • Eating Right in the Renaissanceby Ken Albala

    University of California Press 2002; US$ 47.95

    Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of... more...

  • Food and Faith in Christian Cultureby Ken Albala; Trudy Eden

    Columbia University Press 2011; US$ 29.99

    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. These never-before published essays map the intersection of food and faith over the past five centuries, charting the complex relationship... more...

  • Herbsby Gary Allen

    Reaktion Books 2012; US$ 17.00

    This book examines herbs in new ways, making it essential reading for any serious foodie. Filled with beautiful illustrations and delicious recipes, this book will complete the kitchen library. more...

  • The Ballymaloe Cookbook, revised and updated 50-year anniversary editionby Myrtle Allen

    Gill Books 2014; US$ 25.00

    First published in 1977, Myrtle Allen?s The Ballymaloe Cookbook espouses a food philosophy rare for its time, but now so prevalent that this revised and updated edition marking both Allen?s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House shows what an impact she has made. more...