Publication date: 1997-01-01
Dewey code: 641
List Price: $35.00
Price: $31.00
Review Experienced English Housekeeper, 1769 / Fairleigh Dickinson University Press:First published in 1769. The introduction by Roy Shipperbottom is the fruit of extensive research into the life of the extraordinary Elizabeth Raffald, a pioneer among women entrepreneurs - she had a cooked meat shop, wrote the first-ever street directory and ran an employment agency for servants. This cookery book became a bestseller, and made public the then secret art of confectionary.
Publication date: 1994-09
Dewey code: 641
Price: $19.95
Review The Cook's Journal: With Quotations, Illustrations, and Space for Recipes and Reflection / Running Pr:Containing more than 100 quotations, this elegant new journal celebrates the art of cooking and the joys of good food! With original, full-color illustrations by noted woodcut artist Christopher Wormell (author/illustrator of the bestselling An Alphabet of Animals) and space to record favorite recipes, this beautiful volume offers food for thought.
Publication date: 2001-11
Dewey code: 641
List Price: $34.99
Price: $34.99
Review Erotic Cuisine: A Natural History of Aphrodisiac Cookery / Xlibris Corporation:
Authors
- Donna R. Barnes
- Peter G. Rose
Edition: 1st
Publication date: 2002-11
Dewey code: 758.40949207474743
List Price: $49.95
Price: $35.70
Review Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life / Syracuse University Press:Each of the 60 paintings presented is discussed from both an art historical and culinary perspective and is followed by an authentic period recipe. A cookbook accompanying the main volume adapts these recipes for the modern kitchen. Drawn exclusively from American museums, art galleries and private collections, the artworks portray still lifes, Dutch tavern and market scenes, and festive occasions by 45 Dutch artists including such well-known painters as Jan Steen, Adriaen van Ostade and Pieter Claesz and their less famous contemporaries such as Quiringh Gerritsz, van Brekelenkam and Harmen van Steenwijck. The volume also contains essays by Charles T. Gehring and Nancy T. Minty.
Edition: 1
Publication date: 2003-12-04
Dewey code: 641.013
List Price: $43.95
Price: $35.01
Review Culinary Taste: Consumer Behaviour in the International Restaurant Sector (Hospitality, Leisure and Tourism) (Hospitality, Leisure and Tourism) / Butterworth-Heinemann:* Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Switzerland, this text discusses the issues involved from a multitude of angles, illustrating how an understanding of such factors can aid successful restaurant management.
Creator: Simon Griffiths
Publication date: 2006-04-01
Dewey code: 914
List Price: $24.95
Price: $35.10
Review Autumn in Piemonte: Food and Travels in Italy's Northwest / Hardie Grant Books:The culinary heart and soul of the beautiful and culturally fascinating Piemonte region of northwest Italy—from Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafes—is explored in this alluring account that is equal parts memoir, local history, and recipe collection. Located between France, Switzerland, and the eastern portion of Italy, the area is home to some of the world's best produce. Secrets of the agriculturally rich Po Valley and tales of the spectacular capital of Torino are coupled with anecdotes about friends, family, and the importance of preparing and sharing good, quality food. Vivid color photographs further illustrate the splendor of the region.
Publication date: 1984
Review Le Livre d'or de la bonne cuisine francoise: Avant 1914 / P. Sers:
Publication date: 1927
Review A naturalist at the dinner table / Duckworth:
Publication date: 2008-03-11
Dewey code: 392.3709420902
List Price: $60.00
Price: $36.10
Review Cooking and Dining in Medieval England / Prospect Books:The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost expert on the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service - household ordinances, regulations and commentaries - to critical study in an attempt to reconstruct the precise rituals and customs of dinner. An underlying intention is to rehabilitate the medieval Englishman as someone with an appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. [+]The recipes are those which have been used and tested by Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc. ) which will be of permanent utility to historical re-enactors who wish to get their details right.
Publication date: 2007-04-30
Dewey code: 641.5
List Price: $44.95
Price: $35.23
Review Food and Cooking in Victorian England: A History (Victorian Life and Times) / Praeger Publishers:Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.
Publication date: 1992-01-01
Dewey code: 641.5973
List Price: $4.95
Price: $44.70
Review Martha Washington's Booke of Cookery / Andrews McMeel Publishing:
Creator: Anthony Bourdain
Edition: Abridged
Publication date: 2001-12-01
Dewey code: 641.013
List Price: $29.95
Price: $64.67
Review Cook's Tour CD, A: In Search of the Perfect Meal / HarperAudio:Dodging minefeilds in Cambodia, diving into the icy waters outside a Russian bath, chef Bourdian travels the world over in search of the ultimate meal. The only thing Tony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Tony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mekong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. [+]A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef. A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings. The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series-22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning. You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. -Robin Davidson, Amazon. co. uk.
Publication date: 2002-02-07
Dewey code: 954
List Price: $35.00
Price: $35.00
Review A Historical Dictionary of Indian Food (Oxford India Collection) / Oxford University Press, USA:With its enormous variety of cuisines, food materials, and dishes, Indian food has become popular all over the world. The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism. his companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term "Indian food. ".
Edition: Facsimile of 1861 ed
Publication date: 1998-01-01
Dewey code: 641
List Price: $49.95
Price: $39.96
Review Beeton's Book of Household Management, 1861 (Southover historic cookery & housekeeping series) / Southover Press:First published in 1861. Facsimile of the very rare first impression of the first edition with its splendid colour plates. This was Isabella Beeton's collection of the recipes that appeared in her husband's The English Woman's Domestic Magazine which ran for the three years (1859-61). It was to become the best-known cookery book in the English language, and covers not only cookery but also the management and duties of servants, legal affairs, medical matters and more. All recipes were edited, rewritten and personally tested by Isabella Beeton.
Publication date: 2002-09-03
Dewey code: 641
List Price: $19.95
Price: $59.97
Review A Gracious Plenty / HP Trade:"A sweeping, eclectic look at Southern food traditions. The reminiscences by Southern writers. and cookbook authors. are delightful pauses. What a shame it would be if these recipes were lost. Thankfully, Mr. [+]Edge and his colleagues have given [them] one more chance to survive. " (New York Times) "A cookbook you will enjoy from cover to cover. " (Dallas Morning News) "There have been many, many cookbooks about the food of the former Confederacy. But A Gracious Plenty. trumps them all. " (Wall Street Journal) "These dishes, from real home cooks, are simple and dependable. " (Publishers Weekly) "I loved the Depression-era photos and the memory pieces from regional writers. " (Food and Wine) There is a calmness to this book, and it comes from an assured knowledge rising out of the kind of scholarship that sets aside popular mythology in favor of the ways things actually are and have been. No U. S. region suffers more from popular mythology, some of it benign, much of it mocking and cruel, than the South. Author-editor John T. Edge encourages the reader of A Gracious Plenty to taste the South for what it is and has been. The book has the backing of the Center for the Study of Southern Culture at the University of Mississippi. In his introduction, Center director Charles Reagan Wilson points to the Southern Thanksgiving of his father-in-law, a native Mississippian who happens to be Lebanese. Both deep-fried turkey and kibbe are served, with stuffed grape and cabbage leaves as well as oyster dressing and sweet potato casserole. The heritage, he writes, is strictly Southern. The recipes are drawn from community cookbooks-"those clunky, spiral-bound, gravy-spattered volumes. " While they get little respect, these volumes are an important part of the Southern kitchen and food tradition. The earliest ones date back to the Civil War and then as now were published to raise funds for a cause. Apparently, by the close of the 19th century, more than 2,000 community cookbooks were in print. Edge rightly points out that recipes gathered into a community cookbook are never authored by one, but by many. In effect, he encourages the reader to pull a seat up to the Southern table. Many of the voices heard in A Gracious Plenty come from material gathered by writers and journalists between 1935 and 1942 working for the Federal Writers Project. The recipes are divided into sections that include appetizers, beverages, breads, salads and dressings, sides and vegetables, soups and stews, meats, poultry, fish and seafood, sauces, preserves, jellies and pickles, desserts, and a final section on menus. These are home recipes, church-basement recipes, proud recipes. They taste like reality made up of pain and hospitality and careless laughter. A Gracious Plenty is a wonderful book and an important addition to anyone's cookbook library. -Schuyler Ingle.
Publication date: 1990-01-25
Dewey code: 641.2309493
Price: $11.95
Review Lambic (Classic Beer Style Series) / Brewers Publications:After studying this unusual, fruity beer style extensively in Belgium and at the University of California-Davis Department of Fermemtation Studies, Jean-Xavier Guinard presents his findings with detail and historical intrigue.
Authors
- Benjamin Urdiain
- Custodio L. Zamarra
Dewey code: 641
List Price: $45.95
Price: $34.92
Review 33 anos en Zalacain / 33 years in Zalacain: Primeras Tres Estrellas De Espana / Spain First Three-star (Libros Singulares) / Alianza Editorial Sa:
Publication date: 1997-01-01
Dewey code: 641
List Price: $39.95
Price: $35.95
Review The Cookery Book of Lady Clark of Tillypronie, 1909 (Southover Historic Cookery & Housekeeping) / Fairleigh Dickinson University Press:First published in 1909. This unabridged reprint makes it possible, for the first time since the original edition of ninety years ago, to cook from, read and enjoy Lady Clark's great book. Lady Clark began her cookery notebooks in the 1840s and kept on with them until her death in the late 19th century. This valuable collection of recipes, with variations, shows us what food was eaten during that time and is a particularly stimulating source book for anyone interested in cooking. Introduction by Geraldene Holt.
Authors
- Cora Lovisa Brackett Brown
Review The wining and dining quiz;: A banquet of questions and answers from soup to nuts, / D. Appleton-Century:
Authors
- Andrew Schloss
- David Joachim
- A. Philip Handel
Dewey code: 641
List Price: $54.95
Price: $34.62
Review The Science of Good Food: The Ultimate Reference on How Cooking Works / Robert Rose:The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. [+]The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.
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Experienced English Housekeeper, 1769, The Cook's Journal: With Quotations, Illustrations, and Space for Recipes and Reflection, Erotic Cuisine: A Natural History of Aphrodisiac Cookery, Matters of Taste: Food and Drink in Seventeenth-Century Dutch Art and Life, Culinary Taste: Consumer Behaviour in the International Restaurant Sector (Hospitality, Leisure and Tourism) (Hospitality, Leisure and Tourism), Autumn in Piemonte: Food and Travels in Italy's Northwest, Le Livre d'or de la bonne cuisine francoise: Avant 1914, A naturalist at the dinner table, Cooking and Dining in Medieval England, Food and Cooking in Victorian England: A History (Victorian Life and Times), Martha Washington's Booke of Cookery, Cook's Tour CD, A: In Search of the Perfect Meal, A Historical Dictionary of Indian Food (Oxford India Collection), Beeton's Book of Household Management, 1861 (Southover historic cookery & housekeeping series), A Gracious Plenty, Lambic (Classic Beer Style Series), 33 anos en Zalacain / 33 years in Zalacain: Primeras Tres Estrellas De Espana / Spain First Three-star (Libros Singulares), The Cookery Book of Lady Clark of Tillypronie, 1909 (Southover Historic Cookery & Housekeeping), The wining and dining quiz;: A banquet of questions and answers from soup to nuts,, The Science of Good Food: The Ultimate Reference on How Cooking WorksTop headlines: Top 10 stupid gifts from chickens to toilet golf: Short of gift ideas for that person who really does have everything? 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He threw for 370 yards and four touchdowns and also ran for a score. ›23:42 30 Nov, Sun Big solar installation completed in Calif.: Utility officials said the largest solar panel installation in the state has been completed the first of some 150 solar projects planned for warehouse and factory roofs in Southern California. ›16:35 2 Dec, Tue Akon looks for fresh start with Freedom: Akon's explosive rise to the top of the music charts was fueled by feel-good songs and naughty grooves but recent missteps with the law has the music star distancing himself from street life with his new album, "Freedom." ›19:11 3 Dec, Wed Solar panels on graves power Spanish town: A gritty, working-class town outside Barcelona has placed a sea of solar panels atop mausoleums at its cemetery, transforming a place of perpetual rest into one buzzing with renewable energy. ›18:33 23 Nov, Sun Police chief, club indicted in boy's Uzi death: A police chief and a gun club in western Massachusetts were indicted on charges of involuntary manslaughter in the death of an 8-year-old boy who accidentally shot himself. ›17:22 Starr: How to Fix the Yankees: With their longtime manager halfway out the door, the Yankees in transition will be the most fascinating story in baseball. ›22:28 10 Oct, Wed Activist vows no retreat against Japan whalers: The leader of a militant conservation group that has skirmished violently with Japanese whalers he will not retreat from confrontation during his bid to stop this season's hunt in Antarctic waters. ›15:46 3 Dec, Wed |
