Cooking - History

Winner of the James Beard Award for Best American Cookbook "Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has...

Experience American history like never before with this unique, informative, and fun guide for history buffs, whiskey enthusiasts, folks who like to cook at home, and fans of popular music. American History Through a Whiskey Glass presents a unique perspective on American history. It...

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules What should we...

Make magic in your very own kitchen with 101 recipes inspired by Harry Potter, Tolkien, King Arthur, Star Wars, Disney, and more! For lovers of legends, wizards, enchantment, and (of course) food, Once Upon a Kitchen celebrates all things magical. Author and top chef...

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess...

Relive treasured flavors and the memories that go with them when you serve any of the heartwarming recipes from Taste of Home Grandma's Favorites. This incredible collection offers 475 comforting dishes, each sure to remind you of cherished family meals, charming holiday dinners and...

"Edifying from every point of view--historical, cultural, and culinary." --David Tanis, author of A Platter of Figs and Other Recipes It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it...

Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. The region conjures images of verdant hills of bluegrass, rolling pastures punctuated like an intricate quilt with horse farms' defining white fences, cold bourbon cocktails sweating in the sun, and...

Chef Baba, the 85-year-old Eastern European grandmother living in America, teaches her charming and funny son Damir how to cook in her YouTube series Chef Baba TV. It quickly becomes obvious that Damir has never lifted a finger to cook -- but why should...

Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars...

At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. A tasty compendium of the world's favorite flavors, The Book of Spice: From Anise to Zedoary combines history with...

The Café Brûlot examines the cocktail that was born of a legend and has endured through the centuries, showcasing New Orleans's love of flavored drama. A combination of coffee, liquor, and fire, Café Brûlot also goes by the name Café Brûlot Diabolique, "devilishly incendiary...

Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment...

In the last twenty-five years alone, the range of fruits and vegetables, even grains, that is available at most local markets has changed dramatically. Over the last 10,000 years, that change is almost unimaginable. This groundbreaking new work, from the editor of the highly...

This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and...

Featured in Entertainment Weekly's Best Gift Guide and on Parade.com The Hamilton Cookbook takes you into Hamilton's home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in...

The initial edition of Images of America: The Kentucky Bourbon Trail was published in 2009, and since then, the Kentucky Bourbon Trail(R) tourist attraction has grown to include 10 of the state's largest and most famous distilleries along with members of the new Kentucky...

"Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made?...

Anna Pallai was brought up on 1970s stalwarts of stuffed peppers, meatloaf, and platters of slightly greying hardboiled eggs. When she rediscovered her mother's grease-stained 70s cookbooks, she knew she needed to share them with the world, and so the hit Twitter account @70s_Party...

The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically everything he learned about cooking into this single magnificent--now classic--cookbook. JAMES BEARD'S AMERICAN COOKERY includes more...

The bestselling author of the Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century.Author: Michael PollanISBN-10: 1594132054ISBN-13: 9781594132056Publisher: Large Print PressLanguage: EnglishPublished: 04/24/2007Pages: 710Format: PaperbackWeight: 1.79lbsSize: 8.46h x 5.57w x 1.44dLarge PrintAccelerated Reader:Reading...

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how...

A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and "the queen of American Jewish cooking" (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to...

"A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind. A shrub is full of character and variety. The ingredients--fruit, sugar, and vinegar--are as simple as can be. But the variations are seemingly unlimited. It has another...

An excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d'oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaetzle, and more.Author: J. George FrederickISBN-10: 048622676XISBN-13: 9780486226767Publisher: Dover PublicationsLanguage: EnglishPublished: 06/01/1971Pages: 208Format: PaperbackWeight: 0.45lbsSize: 7.96h x 5.39w x...

The definitive portrait of wine, a cultural bedrock of Western civilisation for millenia, by the undisputed master of the subject.Author: Hugh JohnsonISBN-10: 1913141063ISBN-13: 9781913141066Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 11/12/2021Pages: 496Format: PaperbackWeight: 2.25lbsSize: 9.60h x 6.90w x 1.20d

A personal chef monograph, and the first book, from globally-acclaimed chef Ana Ros of Hisa Franko in SloveniaSet near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Ros tells the...

The ladies of the Jolly Jill's Women's Club learned the early day pioneer methods of living from their grandmothers, mothers, and yes, from experience. They have gathered wood, cooked on wood stoves, had gardens, preserved fruits and vegetables, butchered livestock and wild game, and...

A perfectly poured history of the world's greatest beer. "Joseph Conrad was wrong. The real journey into the Heart of Darkness is recounted within the pages of Bill Yenne's fine book. Guinness (the beer) is a touchstone for brewers and beer lovers the world...

On California explores this world-class wine region with some of the most respected writers to have written about it. A beautiful volume for all wine lovers.Author: Susan KeevilISBN-10: 1913141209ISBN-13: 9781913141202Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 10/30/2021Pages: 288Format: HardcoverWeight: 2.35lbsSize: 9.80h x 7.50w x...

An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use...

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of...

Botany for Bartenders"Cocktails, Mocktails and Garnishes from the Garden is perfect for stirring things up and taking your drinks to a new level." --The Two Classy Chics#1 New release in Garnishing Meals, and Food ScienceStep inside a bartender's apothecary, forage for garnishes, and craft...

Hailed as a "grand theory of the American appetite" (Rien Fertel, Wall Street Journal), food historian Paul Freedman's American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor...

Be proud, be loud, be flavorful. From the beloved, fiercely inclusive BuzzFeed cooking brand comes 75 innovative recipes and inspiring stories from prominent LGBTQ+ cooks and foodies. Tasty has always been the place to turn for good eats. Now, it's also the place to...

Discover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova's conquests, how peas almost poisoned General Washington, and why some seventeenth-century turnips were considered degenerate. Rebecca Rupp tells the strange and fascinating history of 23 of the world's...

Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as...

David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover,...

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic...

County Road 30-A, a coastline road in the Florida panhandle, meanders parallel to the most beautiful beach in the world. It is here, sociologist, Harley McBride, unexpectedly finds a gold coin washed up on the beach. Her quest to identify it leads her into...

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant...

Culinary historian Anne Willan "has melded her passions for culinary history, writing, and teaching into her fascinating new book" (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women--from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child,...

Tonic water elicits images of sparkling drinks and stirred concoctions, but it has a history that reaches beyond the bar. Its roots go back centuries, starting with the Andes and the cinchona tree, and it had its start as a natural medicine instead of...

Savor delizioso dishes with The 5-Ingredient Italian Cookbook.Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more.From Chicken Marsala to...

An enthralling Andalucian culinary journey from sierra to sea. For nearly eight centuries from 711 to 1492, Moorish rule in Andaluc a brought about a revolution in Spanish culture, resulting in architectural splendors like the Alhambra as well as a rich culinary history. Andaluz...

Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this...

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical,...

In his classic A Geography of Oysters, Rowan Jacobsen forever changed the way America talks about its best bivalve. Now he does the same for our favorite fruit, showing us that there is indeed life beyond Red Delicious-and even Honeycrisp. While supermarkets limit their...

Interweaving archaeology and science, Patrick E. McGovern tells the enthralling story of the world's oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These "liquid time capsules" carried social, medicinal,...

Climb down off your tractor and dig into some old-fashioned, farm-fresh comfort food We've got cranberry beef stew simmering on the old wood cookstove and some sweet corn just pulled off the stalks. Try a dab of this farm-churned golden butter on the orange...