Books - Food - History
Books 121 to 140 of 188 - History |
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The Physiology of Taste by Jean-Anthelme Brillat-Savarin
Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
Paperback, 384 pp, $24.95. Buy
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Feast of Santa Fe by Huntley Dent
Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations
, 400 pp, $45.00. Buy
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Native Roots # by J. Weatherford
Anthropologist Jack Weatherford described the many contributions to culture of North and South American Indians in Indian Givers (70,000 trade paperbacks sold). Now he brilliantly shows how white settlers of the New World grafted their European civilization onto the deep roots of Native American customs. What resulted was an Indianguage to the economy
Paperback, 115 pp, $19.95. Buy
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Biscotti by Lou Seibert Pappas
Biscotti, the delicate, flavourful Italian cookie that is sweeping the cafe scene, is presented in all its understated glory in this collection of 30 delectable recipes, each illustrated with a charming watercolor. Perfect for dipping into a steaming cappuccino or as an accompaniment to ice cream or a glass of wine, biscotti are endlessly versatile. They can be covered with chocolate, embellished with spices or nuts or kept in their simple, sophisticated original form. Light and healthy, they adapt easily to both casual and formal occasions. Filled with tips on baking and serving biscotti, as well as with delicious historical anecdotes, this small-format cookbook is the perfect introduction to a classic Italian experience.
Paperback, 72 pp, $13.95. Buy
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The Carolina Housewife by Sarah Rutledge
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition
, 236 pp, $34.95. Buy
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Chez Francois Cookbook: Featuring the cuisine of Alsace by Jacques E. Haeringer
, $27.95. Buy
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Pasta and Co. by Request: Coveted Recipes from Seattle's Leading Take-Out Foodshop by Marcella Rosene
Paperback, 264 pp, $28.95. Buy
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Indian Givers by J.McIver Weatherford
In a fascinating new look at the Indians of North and South America, Indian Givers proves these people were instrumental in shaping world culture--from the monetary system to our diets to political organizations and our beliefs
Paperback, 272 pp, $24.95. Buy
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How to Keep Kosher by Lisee Stern
Based on interviews with rabbis and those who keep a kosher home--as well as sources ranging from the Torah and the Talmud to contemporary writings--"How to Keep Kosher" explores and explains all aspects of these ancient dietary traditions. Includes recipes
, 352 pp, $34.95. Buy
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How to Feed an Army: Recipes and Lore from the Front Lines by J.G. Lewin and P.J. Huff
For more than 200 years, the American military has been doing its best to figure out "How to Feed an Army". What they've managed to concoct along the way is a rich history of culinary successes, and some rather interesting side trips. This is part cookbook and part history, and a full measure of fun. Inside you will find: More than 125 authentic military recipes from the American Revolution through Operation Iraqi Freedom. How a fish fry ended the Civil War. The best method for baking bread (it begins with a shovel). Recipes you can try at home, including Caribbean Catfish, hard tack, and English muffin french toast. You will want to read this book if you have an interest in cooking. Or in eating. Or in military history.
Paperback, 182 pp, $22.95. Buy
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Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East by Anissa Helou
Bringing together some of the most memorable food in the world and interspersing with fascinating stories of her food adventures across the continents, Helou tailors recipes especially for the American kitchen and offers brief introductions on the social and cultural history of each country of the Mediterranean. Photos
Paperback, 277 pp, $27.95. Buy
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In-N-out Burger by Stacy Perman
In fast-food America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become a cultural institution that can lay claim to an insanely loyal following. In-N-Out Burger is a keenly observed narrative that explores the evolution of a fad that transformed into an enduring cult of popularity; it is also the story of the secretive, and ultimately tragic Snyder family who cooked a billion burgers. As the story of In-N-Out Burger unfolds, so too does the cultural history of America as influenced and shaped by car culture and fast food.
, 256 pp, $34.95. Buy
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Beef by Andrew Rimas and Evan Fraser
The cow. A beast central to the existence of mankind since the beginning of time� not only as a source of sustenance� but also as an economic measure� a labour resource� and even a religious icon. So how did it come to occupy the sorry state it does today - more factory product than animal? In this fascinating book� Andrew Rimas and Evan Fraser answer that question� telling the story of cattle in its entirety. Beginning with the powerful auroch� a now extinct beast once revered as a mystical totem� and bringing us all the way up to the frozen patties and growth hormones of today� they deliver an engaging� panoramic view of the cow's long and colourful history.
, 238 pp, $24.99. Buy
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Black Hunger: Food and the Politics of U.S. Identity by DORIS WITT
Black Hunger looks how association of the African American women with food has helped structure twentieth-century U.S. psychic, cultural, sociopolitical, and economic life. Taking as her main focus .the debates over the authenticity of soul food during the tumultuous era of the late 1960's and early 1970's, Doris Witt locates complex practices of black intraracial othering in relation to an ongoing narrative of white fascination with black culture
, 304 pp, $136.95. Buy
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A History of Cooks and Cooking by Michael Symons
Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, and diners. A spirited and diverting defence of a cook-centered view of the world.
, 400 pp, $43.95. Buy
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Cooking, Eating, Thinking: Transformative Philosophies of Food
Paperback, 408 pp, $49.00. Buy
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Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisine by James D. Porterfield
"Dining by Rail" recaptures the history and spirit of an era and offers absorbing details and sumptuous recipes to readers with an interest in railroads and Americana. 150 photos
Paperback, 400 pp, $32.95. Buy
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Jewish Cooking in America, Expanded Edition by Joan Nathan
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws
, 496 pp, $55.95. Buy
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Weber's Charcoal Grilling by Jim Purviance and Jamie Purviance
Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Webers Charcoal Grilling cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grills versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs,
Paperback, 256 pp, $27.95. Buy
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What Einstein Told His Cook, v. 2, The Sequel by Robert L. Wolke
This sequel to 'What Einstein Told His Cook' is written in the same plain language that made the original a hit with both foodies and techies alike.
Hardback, 384 pp, $32.95. Buy
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