Publication date: 2008-10-01
Dewey code: 910
List Price: $50.00
Price: $27.28
Review Turquoise: A Chef's Travels in Turkey / Chronicle Books:With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but its culinary wonders. In Turquoise Greg and Lucy Malouf visit spice markets and soup kitchens enjoy fish sandwiches on the Bosphorus and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites such as Little Kefta Dumplings in Minted Yogurt Sauce while many more—from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream—are Greg's own flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs Turquoise is a chance to share in this unforgettable Turkish journey.
Publication date: 2005-02-01
Dewey code: 641
List Price: $40.00
Price: $27.07
Review First Catch Your Hare¿ The Art of Cookery Made Plain and Easy (First Catch Your Hare) / Prospect Books (UK):Quite simply, the most important-and the most printed-English cookery book of the eighteenth century which defines for many the food and dining customs of the Georgian era. This is a facsimile edition, for the first time in paperback. The hardback version of this book was published by Prospect in 1994. The facsimile is of the first (1747) edition and preserves its large format. This edition also contains considerable information about Hannah Glasse in a biographical introduction, as well as two essays on the degree to which Glasse was indebted to other authors for her recipes. These essays (by Jennifer Stead and Priscilla Bain) were important milestones in our understanding of the techniques of early cookbook compilation when they first appeared. There is also a detailed and informative glossary, with illustrations where necessary, which help the reader interpret the recipes and the ingredients referred to. The book has a modern index. Hannah Glasse was a remarkable woman. She was not a professional cook, rather her expertise was in dressmaking and mercery. [+]Nor was she born with any natural advantages. As the illegitimate offspring of a Northumberland gentleman lawyer, she had to make her way in the world-not greatly helped by a somewhat ineffective husband and large family. Thus she turned to a variety of moneymaking ventures, among which was this book (sold direct through a list of subscribers and the shops of friends rather than the book trade). She seems to be almost self-taught both in literacy (her early letters are by no means models of grammar or spelling) and in cookery. Even if her recipes are often filched from other people's books, she certainly puts her own gloss on many of them, and there is a definite authorial voice to the text as a whole. Glasse's book is particularly significant both in its attitudes to the influence of French cookery on the English middle classes and in its reflection of the roles of mistress and servant in the running of an urban household. Its recipes are often successful and still capable of reproduction in the modern kitchen. The first curry recipe printed in England appears here.
Publication date: 2008-02-01
Dewey code: 641
List Price: $34.95
Price: $26.56
Review Practical Treatise on the Manufacture of Vinegar / Applewood Books(MA):William Brannt's 1914 work provides detailed information on the methods by which vinegar is made, while providing accessible recipes for vinegar and other methods of food preservation.
Publication date: 1977
Review The Pantropheon: History of food, and its preparation, from the earliest ages of the world. A. Soyer. Embellished with forty-two steel plates, illustrating ... greatest gastronomic marvels of antiquity / Paddington Press, Ltd.:
Publication date: 2007-09-13
Dewey code: 641
List Price: $39.95
Price: $26.52
Review Delicate Feasting / Kessinger Publishing, LLC:DELICATE FEASTING - DEAR A UTUOR,- 1 have read your savory little volzme with interest, a7zusezent, a d sat is faction. So far as concerns quelf 1 cannot But feel flattered by your respectful quotatiolz of my aphorisms, and by your very appreciative.
Authors
- James G Thomas Jr
- Ann J Abadie
Publication date: 2007-09-24
Dewey code: 975.003
List Price: $39.95
Price: $28.96
Review The New Encyclopedia of Southern Culture: Volume 7: Foodways (New Encyclopedia of Southern Culture) / The University of North Carolina Press:This 7th volume of The New Encyclopedia of Southern Culture marks the first encyclopedia on the food cultures of the South. Articles explore not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities.
Publication date: 2005-07-30
Dewey code: 597
List Price: $37.95
Price: $27.91
Review The Culinary Herpetologist:
Publication date: 2006-07-01
Dewey code: 641
List Price: $26.45
Price: $26.44
Review Farmhouse Fare / Hesperides Press:"This book is made up entirely of recipes contributed and well-tried by countrywomen scattered over the length and breadth of the country. The dishes you will find here have not been concocted by experts with all the resources of a modern kitchen. They have been cooked by succeeding generations of women in the farmhouses of the British Isles: upon modern cookers, upon open fires, upon old-fashioned ranges; with every variety of fuel, from peat and oil to electricity. ".
Publication date: 2003-04-09
Dewey code: 641.2224
List Price: $45.00
Price: $41.08
Review When Champagne Became French: Wine and the Making of a National Identity (The Johns Hopkins University Studies in Historical and Political Science) / The Johns Hopkins University Press:Winner of the Manuscript Award from Phi Alpha Theta and the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions. " In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture-luxury wine-and the rural communities that profited from its production. Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
Publication date: 2007-05-15
List Price: $27.99
Price: $27.99
Review Malos tragos/The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones / Rba:Bestselling chef and host of "No Reservations" has never been one to pull punches. In his latest work, he serves up a well-seasoned "hellbroth" of candid, often outrageous stories from his worldwide misadventures. Description in Spanish: Con audacia y esfuerzo, Bourdain, como buen chef que es, nos presenta en esta obra un banquete divertido sobre sus anos de cocina y viajes. Ordenada segun los gustos basicos: salado, dulce, acido, amargo y umami (un termino japones para un gusto que desafia cualquier descripcion), esta coleccion de anecdotas nos muestra el buen paladar de Bourdain, su gran sentido de la aventura y su buena escritura. Es este un caldo bien sazonado de historias sinceras, a menudo escandalosas, sobre sus aventuras y desventuras por todo el mundo. Gorroneando una anguila en las calles de Hanoi, revelando los aspectos mas poco glamurosos de hacer television, hablando con un activista de comida crudivora o confesando un complejo de culpa por matar una langosta, Bourdain esta mas divertido que nunca. Malos tragos, recopilacion de textos periodisticos y divulgativos no incluidos en antologias anteriores, junto con algunos materiales ineditos, es un guiso ameno, descarnado e irreverente para admiradores y neofitos.
Publication date: 2002-02-01
Dewey code: 641.013
List Price: $39.95
Price: $29.31
Review Eating Right in the Renaissance / University of California Press: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 the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.
Authors
- Peter Brears
- Wynken De Worde
Dewey code: 641
List Price: $27.00
Price: $23.00
Review The Boke of Keruynge: The Book of Carving / Archaeological Institute of America:A manual for training boys for the courtly life. Instructions on the duties of the pantryman and butler, waiting at table, the ritual of folding the many layers of tablecloth, and the preparation, carving and saucing of the meats, fishes and wines available then. Printed in beautifully-cut black letter with a translation/interpretation, glossary and notes. The rituals of dining were complicated in great Tudor houses. Well-born boys were sent to learn them in a lord's house (Thomas More was one such boy).
Edition: 1
Publication date: 2006-09-22
Dewey code: 641
List Price: $150.00
Price: $124.74
Review Chinese Cookery Secrets / Taylor and Francis:This introduction to Chinese cookery presents hundreds of simplified recipes with easy-to-follow instructions and useful information on ingredients and kitchen tools. Traditional foods and more unusual dishes are included, allowing cooks to re-create favorite restaurant meals and experiment with new treats.
Publication date: 2006-08-30
Dewey code: 641
List Price: $25.00
Price: $26.53
Review Take 40 Fresh Crayfish / Penguin Global:
Publication date: 2008-04-21
Dewey code: 641
List Price: $54.95
Price: $27.55
Review The Creators: Individuals of Irish Food / Attic Press:A collection of stories celebrating the work of farmers, fishermen, and artisan producers of County Cork who have helped secure Ireland's reputation as a gourmet destination. The book is divided into three main chapters: From Land and Field; From the Waters; Special Delicacies. Each chapter contains comprehensive profiles of the producers as well as inspirational and practical recipes and cookery tips to make the most of the featured products and ingredients. Evocative and stunning color photography captures the people, their food, and the scenery of this breathtakingly beautiful part of Ireland. The Creators is written for anyone for whom buying, cooking, and eating good food is one of life's ultimate pleasures.
Publication date: 1997-09
Dewey code: 641
List Price: $24.95
Price: $27.88
Review Meals and Memories: A Keepsake of Family Dining Traditions / Triangel Pub:
Publication date: 1934
Review [A] book of food, / J. Cape:
Creator: Igancio Urquiza
Edition: Bilingual
Publication date: 2005-10-01
Dewey code: 664
List Price: $45.00
Price: $27.73
Review Haute Cuisine Paris (French/English Edition): A Culinary Walking Tour / Arquitectos Mexicanos Editores:•French/English Edition There are many reasons why Paris is one of the hottest travel destinations in Europe; its rich history, unique architecture, fine restaurants and wine are just some of the things that attract visitors seemingly from all corners of the world. Focusing on 10 Parisian restaurants that hold Michelin's rating starts, which rank them among the hottest dining destinations in the world, Haute Cuisine Paris provides a comprehensive, in-depth look at each of these fine eateries. Included in the book is the history of each restaurant, interviews with the chef as well as recipies from their kitchen. A complete section is devoted to each restaurant with gorgeous photographs of the restaurant's interior as well as its food offerings. For tourists, Haute Cuisine Paris will also take readers on a walking tour of the sites of interest in the vicinity of each restaurant. Whether it's a nearby museum, park, or romantic café, the book will provide readers with all the information they need to explore the district surrounding the restaurant and at the same time work up and appetite in anticipation of dining at one of the world's hottest restaurants. Above all, this book will appeal to Francophiles as well as those looking for the best in fine dining in one of the most visited cities in the world.
Creator: Ursula Aylmer
Publication date: 2005-03-15
Dewey code: 941
List Price: $30.00
Price: $30.00
Review Oxford Food: An Anthology / Bodleian Library, University of Oxford:From the medieval monastic diet to the continuing tradition of college gaudies, Oxford's culinary traditions are characteristic and colorful. Politically dangerous menus, strange and wonderful ingredients, High Table etiquette, private breakfast parties, Oxford cellars, unusual dinner summonses, elaborate college feasts, bizarre prandial processions, curious gastronomic rites, college ales, and the Oxford Symposium on Food History—these are just some of the items that make up this glorious, illustrated anthology. Drawn from Oxford University sources ranging from 1282 to the present, Oxford Food also contains about 100 separately indexed recipes supplied by college chefs, "invisible women," heads of colleges, bursars, and fellows. Co-published with the Ashmolean Museum, Oxford.
Creator: Luigi Ballerini
Publication date: 2003-12-27
Dewey code: 641
List Price: $45.00
Price: $28.21
Review Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library) / University of Toronto Press:First published in 1891, Pellegrino Artusi?s La scienza in cucina e l?arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi?s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor ? humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi?s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
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Turquoise: A Chef's Travels in Turkey, First Catch Your Hare¿ The Art of Cookery Made Plain and Easy (First Catch Your Hare), Practical Treatise on the Manufacture of Vinegar, The Pantropheon: History of food, and its preparation, from the earliest ages of the world. A. Soyer. Embellished with forty-two steel plates, illustrating ... greatest gastronomic marvels of antiquity, Delicate Feasting, The New Encyclopedia of Southern Culture: Volume 7: Foodways (New Encyclopedia of Southern Culture), The Culinary Herpetologist, Farmhouse Fare, When Champagne Became French: Wine and the Making of a National Identity (The Johns Hopkins University Studies in Historical and Political Science), Malos tragos/The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, Eating Right in the Renaissance, The Boke of Keruynge: The Book of Carving, Chinese Cookery Secrets, Take 40 Fresh Crayfish, The Creators: Individuals of Irish Food, Meals and Memories: A Keepsake of Family Dining Traditions, [A] book of food,, Haute Cuisine Paris (French/English Edition): A Culinary Walking Tour, Oxford Food: An Anthology, Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)Top headlines: VW Jetta TDI named 'Green Car of the Year': Green Car Journal has named Volkswagen's 2009 Jetta TDI as the "Green Car of the Year," making it the first clean-diesel car to win the award. ›21:04 20 Nov, Thu Memoir: Hard living in the Big Easy: In "The House on First Street," journalist Julia Reed tells the story of her New Orleans home before and after Hurricane Katrina. 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