Publication date: 1991-11-01
Dewey code: 641.5945
Price: $24.95
Review Futurist Cookbook / Chronicle Books:
Publication date: 2006-03-15
Dewey code: 641
List Price: $171.00
Price: $171.00
Review Kettner's Book of the Table: A Manual of Cookery -- Practical, Theoretical, Historical (The Kegan Paul Library of Culinary History and Cookery) / Kegan Paul:Fashionable restaurants for public dining in the grand manner were a Victorian innovation, and in London there were few to rival that of Auguste Kettner, formerly chef to Napoleon III, who opened his Soho establishment in 1867. Kettner's quickly became renowned for champagne, gaiety and gastronomic delights, attracting the custom of leading members of society, the stage and the literary world including King Edward VII and Oscar Wilde. In 1877, Kettner was persuaded to share the benefit of his skill and knowledge of cookery, and this delightful book is the result. Witty, worldly and wonderfully wise, it is a culinary A to Z - from absinthe to zest - that embraces every Victorian speciality you might want to cook, eat or know about, embellished with anecdotes and gossip. There are recipes aplenty, given in the narrative style of the period, but this is much more than a cookbook - it is an intimate look at late Victorian and Edwardian society life in its privileged heyday.
Publication date: 1996
Review La gula en el siglo de oro (Coleccion de textos gastronomicos) / R & B Ediciones:
Publication date: 2008-09-01
Dewey code: 615.321
List Price: $165.00
Price: $156.74
Review Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast (Early ... a Facsimile Library of Essential Works) / Ashgate:Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.
Publication date: 1855
Review Table traits, with something on them / Redfield:
Edition: Bilingual
Publication date: 2007-12-31
Dewey code: 641.59567
List Price: $195.00
Price: $179.98
Review Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization) / BRILL:This English translation of al-Warraqs tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendi and color illustration. Informative and entertaining to scholars and general readers.
Edition: 0
Publication date: 2002-06-15
Dewey code: 641
List Price: $315.00
Price: $241.41
Review The Traditional Dietary Culture of Southeast Asia / Kegan Paul:Foodways are the key to the strongest and deepest traces of human history, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia, stretching from Laos and Vietnam to the Philippines and New Guinea. Beginning in the Paleolithic era and continuing to the present day, the author portrays the dietary life of the area and the many changes that have produced a cuisine that though influential and popular globally today has never before been studied in such depth. Beginning with the physical and social formation of the Southeast Asian world, the work covers the Neolithic food production economy, the ancient hunting cultures of the pre-European age, the development of agriculture and of alcoholic drink-making, the influence of the European colonial age on traditional dietary culture, the contemporary food practices of the area including agriculture and stock raising, and the ancient traditional foods that survive today, such as black sugar, fish sauce, and soybean products, which are so widely used in fusion cuisine. Here is the history behind Southeast Asian recipes and restaurant menus - a history of invasion, invention, and enslavement that is both fascinating and scholarly, supported by full geographical, archaeolgical, biological, and chemical data. Based largely upon Southeast Asian sources which have not been available up until now, this is essential reading for anyone interested in food, culinary history, and in an area of the word that is rapidly developing and changing.
Publication date: 2003-01-15
Dewey code: 978.02
Price: $15.95
Review Donner Party Cookbook: A Guide to Survival on the Hastings Cut Off / Horse Creek Publications:The tale of the 1846-1847 Donner Party whose members were snowbound in the Sierra Nevada Mountains. Anthropologist, Terry Del Bene uncovers the layers of social and cultural belief and action that resulted in the tragedy. To lighten the mood, the author also includes 19th century recipes that the travelers cooked on the trail-before the food ran out.
Publication date: 1994
Review A real pilot's guide to fly-in dine and duff in Oklahoma / Hearth Pub:
Creator: Elizabeth Driver
Publication date: 2008-04-05
Dewey code: 016.64150971
List Price: $185.00
Price: $157.23
Review Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 (Studies in Book and Print Culture) / University of Toronto Press:Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Publication date: 1995
Review Great tip$: The ultimate "how to" manual for waiters and waitresses / BookMasters, Inc:
Publication date: 2005-05-15
Dewey code: 641
List Price: $212.50
Price: $212.50
Review Mrs. A. B. Marshall's Cookery Book / Kegan Paul:This classic cookery book from 1887 is an invaluable tool for the modern cook who wishes to prepare authentic traditional dishes. Stocks, sauces, garnishes, pastes, icings, hors-d'oeuvres, soups, fish, hot and cold entrees, vegetable dishes, roasts, sweets, puddings, cakes, breads, jellies and creams are all included in the book, along with sample menus, guidelines for giving dinners, a glossary of terms, a food calendar and a complete index. Though some recipes may require slight adaptations to suit modern tools and methods, the dedicated cook will find it well worth the effort.
Publication date: 1995
Review La vie et l'euvre de Prosper Montagne: Maitre cuisinier et ecrivain gastronomique, 1865-1948 / J. Lanore, LT:
Edition: 1
Publication date: 2005-01-21
Dewey code: 641.59543
List Price: $190.00
Price: $163.51
Review The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledgecurzon Studies in South Asia) / RoutledgeCurzon:The Ni'matnama is a late fifteenth-century book of recipes written for the Sultan of Mandu, in what is now Madhya Pradesh, India. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for Nasir ad-Din Shah of Mandu and his court. The text provides a unique account of courtly life in a fifteenth century Indian Sultanate and documents a fascinating stage in the history of Indian cookery. There is only one copy of The Sultan's Book of Delights in existence, held in the Oriental and India Office Collections of the British Library (BL-Persian 149). The book manuscript is illustrated with fifty elegant miniature paintings, most of which show showing the Sultan observing the women of his court as they prepare and serve him various dishes. These illustrations are important historical art documents in their own right. Painted in a distinctive Shirazi (Southern Iranian) style, they are also stylistically influenced by indigenous styles of book painting found in Central and Western India, and are the earliest known example of miniature painting in an Islamic Deccani style. For the first time, a facsimile of the original text is reproduced for a scholarly audience. Norah Titley, formerly assistant keeper, Oriental Collections at the British Library, has masterfully translated this unique book.
Publication date: 1884
Review A handbook of gastronomy;: New and complete translation, / Nimmo:
Edition: 1
Publication date: 1996-02-01
Dewey code: 339.486413
List Price: $220.00
Price: $183.04
Review Consumption in the Age Affluence: The World of Food / Routledge:This text proposes a new interdisciplinary approach to food consumption. Examining the importance of socioeconomic and cultural factors over diet in influencing the production, marketing and consumption of foods, it places food systems theory on sound analytical foundations. This text draws critically from food systems literature, includes relevant case studies from food industries and employs novel statistical techniques to identify and explain distinct patterns of food consumption.
Publication date: 2005-10-31
Dewey code: 641
Price: $30.00
Review Sweets: A History of Temptation / Diane Pub Co:It is a truth universally acknowledged that everyone loves sweets. However keen we might be on fine cheese, vintage wine or acorn-fed Iberian ham, much of the time we'd be happier with a Curly-Wurly. But why do we like sweets so much? Why is there such an enormous variety of types, a whole uncharted gastronomy in itself? And where do they all come from? Many of the sweets we recognize today have a lineage going back hundreds of years. Sugar was first transported around the world with the exotic herbs and spices used by medieval apothecaries. By association, the confectioner's art was at first medical in nature and many sweets (such as aniseed balls, which were a medieval cure for indigestion) were originally consumed for reasons of health. Other sweets came in-to being in the worlds of ritual and magic. Chocolate, for example, was mixed with chilli and used as a libation by the Aztecs. It subsequently appeared in other rather more palatable drinks around the world, but not in the solid form we now recognize until about 150 years ago. But the special significance of a gift of chocolate remains. [+]Whatever their manifold origins, sweets are still a feature of every human society around the world. Tim Richardson's book tells the extraordinary story of comfits and dragees, lozenges and pastilles, sherbets and subtleties. Like a box of chocolates, it's something you can just dip into - or scoff all at once. Tim Richardson has always looked at life through candy-colored glasses (his grandfather worked for a toffee company and his father was a dentist), but in Sweets, as the world's first "international confectionery historian," he takes a look at the history of mankind. From prehistoric cave paintings of our forefathers eating honey to references of cocoa beans used as money by the ancient Mayans, Richardson has left no gobstopper unturned. Through intensive research, plenty of taste testing, and field trips around the world to places such as Hershey, Pennsylvania, and the Haribo plant in Pontefract, Yorkshire, "birthplace of all English gummy bears," Richardson leads a whirlwind tour filled with unforgettable characters, intrigue, and high stakes. Along the way, he explains our planet-wide obsession with anything sweet-it's been scientifically proven that even newborn babies and elephants love anything sweet-and offers up a lifetime of trivia for the sweet-obsessed. Although Richardson is English and American readers might be unfamiliar with his number one favorite sweet, Rhubarb and Custards, chances are any sweet-lover will relish this quirky look at civilization and the truly fascinating history of candy-making and consumption. -Leora Y. Bloom.
Publication date: 1998-10
Price: $116.00
Review Francais a Table, Les / Hachette Book Group USA:
Edition: 1
Publication date: 2005-03-21
Dewey code: 641.860949509034
List Price: $190.00
Price: $190.00
Review Kings Confectioner In The Orient (Kegan Paul Library of Culinary Arts) / Taylor and Francis:This book, written in 1837 by Friedrich Unger, Chief Confectioner to King Otto I of Greece, is a remarkable window onto what is in many respects a lost world. Only a professional confectioner could have understood the techniques, equipment and ingredients sufficiently to leave a record so invaluable for recreating oriental confectionery. Moreover, Unger carried out his research at just the right time, before economic troubles, westernization, and the collapse of the guild system changed much beyond recall. Unger worked on his research for five years. His book is comprehensive and detailed, with recipes for 97 confections, some of which have disappeared entirely today. The light the book throws on relations between Turkish and European confectionery is of particular interest.
Publication date: 1993
Review L'Europe a table: Une exploration de notre univers gastronomique / Ortelius Series:
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Futurist Cookbook, Kettner's Book of the Table: A Manual of Cookery -- Practical, Theoretical, Historical (The Kegan Paul Library of Culinary History and Cookery), La gula en el siglo de oro (Coleccion de textos gastronomicos), Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast (Early ... a Facsimile Library of Essential Works), Table traits, with something on them, Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization), The Traditional Dietary Culture of Southeast Asia, Donner Party Cookbook: A Guide to Survival on the Hastings Cut Off, A real pilot's guide to fly-in dine and duff in Oklahoma, Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949 (Studies in Book and Print Culture), Great tip$: The ultimate "how to" manual for waiters and waitresses, Mrs. A. B. Marshall's Cookery Book, La vie et l'euvre de Prosper Montagne: Maitre cuisinier et ecrivain gastronomique, 1865-1948, The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights (Routledgecurzon Studies in South Asia), A handbook of gastronomy;: New and complete translation,, Consumption in the Age Affluence: The World of Food, Sweets: A History of Temptation, Francais a Table, Les, Kings Confectioner In The Orient (Kegan Paul Library of Culinary Arts), L'Europe a table: Une exploration de notre univers gastronomiqueTop headlines: Rare turtle in close call with soup pot: A rare Vietnamese turtle, one of just four believed left in the world, was swept away by a flood, taken hostage by an enterprising fisherman and nearly ended up in a soup pot. ›22:13 28 Nov, Fri Movies no place to learn real history: Moviesbased on history, such as "Frost/Nixon," create a current of discontent among those who prefer letter-perfect depictions, but historians and film experts caution they are intended to entertain, not inform. ›22:51 2 Dec, Tue Will mad cow prevention mean pollution?: A federal regulation aimed at preventing mad cow disease from getting into the food supply could lead to cattle carcasses rotting on farms, spreading germs and polluting the water. ›22:20 21 Nov, Fri Indian airports on high alert after warning: Airports in India went on high alert Thursday following fresh attack warnings as officials said India suspects two senior leaders of a banned Pakistani militant group orchestrated the deadly Mumbai attacks. ›21:36 Obama: Gov't must help homeowners, too: President-elect Barack Obama signaled a clear desire Wednesday to use a significant portion of $700 billion in financial bailout funds to stanch foreclosures. ›19:54 3 Dec, Wed ConsumerMan: Empty promises for protection: For $10 a month, LifeLock offers a proven solution that prevents your identity from being stolen before it happens. 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