Food - History
Wine Diva cookbooks

Books - Food - History

Books 141 to 160 of 188 - History

The Sopranos Family Cookbook  by Allen Rucker
Featuring fabulous Southern Italian recipes, photos, and lore from HBO's hit show, this cookbook will have millions of fans eating like America's favorite mob family. The history of Neapolitan cuisine is included plus 100 recipes created with the characters in mind

,  208 pp,  $27.95. Buy now

Food Folklore - Tales and Truths About What We Eat  by American Dietetic Association
Reveals which commonly held beliefs about food can be supported by science, and which are just myths. Discusses foods that really do have health benefits, and some popular practices which might actually be harmful.

Hardback,  96 pp,  $12.95. Buy now

The True History of Tea  by Victor H. Mair and Erling Hoh
A lively and beautifully illustrated history of one of the world's favourite beverages and its uses through the ages. Sinologist Victor H. Mair teams up with journalist Erling Hoh to tell the story of this remarkable beverage and its uses, from ancient times to the present, from East to West. For the first time in a popular history of tea, the Chinese, Japanese, Tibetan and Mongolian annals have been thoroughly consulted and carefully sifted. The resulting narrative takes the reader from the jungles of Southeast Asia to the splendor of the Tang and Song Dynasties, from the tea ceremony politics of medieval Japan to the fabled tea and horse trade of Central Asia and the arrival of the first European vessels in Far Eastern waters.

,  280 pp,  $45.00. Buy now

Cooking on the Lewis and Clark Expedition  by Mary Gunderson
Discusses the everyday life, cooking methods, and foods eaten on the journey of Meriwether Lewis and William Clark up the Missouri River to the Pacific as they charted the vast territory of the Louisiana Purchase. Includes recipes

,  32 pp,  $33.95. Buy now

Foods of Thailand  by Barbara Sheen
Thailand comes alive in this brightly colored book filled with mouth-watering recipes and interesting facts. By exploring Thai cuisine, readers learn about Thai culture, art, folklore, celebrations, economics, history, and geography in a fun, hands-on way

,  64 pp,  $40.95. Buy now

Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World  by Sue Shephard
We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In "Pickled, Potted, and Canned," author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila

Paperback,  366 pp,  $20.95. Buy now

Spade, Skirrets and Parsnip  by Bill Laws
This text explores the history of the vegetable kingdom and those who have grown and enjoyed vegetables over the centuries, together with anecdotes and stories.

Hardback,  256 pp,  $39.99. Buy now

Designed for Tea  by Jane Pettigrew
This title tells the story of British tea wares, why we use each item and how they developed, taking readers through the various groups of tea equipage used over the past 350 years. 'Design for Tea' contains contemporary quotes from literature, diaries, trade catalogues, and historical documents together with a rich selection of illustrations.

Paperback,  160 pp,  $29.99. Buy now

Curry  by Shrabani Basu
Britain has become a nation of curryholics - there are more than 8000 curry restaurants in Britain, visited by two million people each week. But how did Britain come to take curry so much to its heart? This book traces the story of curry in Britain.

Hardback,  288 pp,  $39.99. Buy now

Eating with the Victorians  by C.Anne Wilson
Meal-taking in Victorian Britain was more often based on the needs for showing social rank rather than for nourishment. This book tells the story of eating habits during this era, and offers a revealing look at life in Victorian Britain.

Paperback,  240 pp,  $27.99. Buy now

Feasting with the Ancestors  by Oswald Rivera
Oswald Riviera accomplished his mission - to cook his way through history. With a blend of fact-based storytelling and recipes that range from pigeon stew to victory pudding, this text invites history to the dinner table, giving the reader a taste of our culinary heritage.

Paperback,  256 pp,  $29.99. Buy now

The Cheese Companion  by Judy Ridgway
From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to he discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made

Paperback,  160 pp,  $26.95. Buy now

The Way of Tea: The Sublime Art of Oriental Tea Drinking  by Master Lam Km Chuen
Take a journey back in time to the origins of tea cultivation and Oriental tea ceremonies with this charming and informative book that also describes how to get full pleasure and benefits from tea today. Included are 20 recipes using ginger, lychee, ginseng, dry orange peel, and other ingredients. Full-color photos throughout

Paperback,  143 pp,  $23.95. Buy now

The Texas Cowboy Cookbook; A History in Recipes and Photos  by Robb Walsh
Walsh digs deep into the culinary culture of the Texas cattle raisers, bringing the food lore of the Lone Star cowboy vividly to life through evocative photos and over a hundred recipes, historical sources, as well as the words of the cowboys (and cowgirls) themselves

Paperback,  256 pp,  $26.95. Buy now

The Great American Camping Cookbook  by Scott Cookman
Bad cooking ruins more camping trips-- America' s most popular outdoor vacation activity-- than anything else except rain. The Great American Camping Cookbook offers the delectable remedy: a camp cook' s guide to the fresh, natural comfort foods of the good old days. Whether your camp is a civilized weekend cottage, a rustic hunting or fishing cabin, or a primitive canoeing or backpacking bivouac, this book can help anyone make meals as vibrant as the outdoors itself. Start the day with Wild Rice Pancakes or fresh-baked Cornmeal Blueberry Biscuits. Sit down to a classic shore lunch of Beer-Battered Smallmouth, Campfire Potatoes and Hush Puppies, or simple sorrel-stuffed trout. On rainy days, simmer up a pot of real Corn Chowder or Camp-Styl

Paperback,  268 pp,  $25.95. Buy now

Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America  by Jessamyn Neuhaus
From the earliest tomes on the art of cooking to the latest works by today's celebrity chefs, cookbooks have always reflected more than just passing culinary fads. As historical artefacts, they offer a unique perspective on the cultures that produced them. Twentieth-century America, which witnessed profound social, technological and economic changes in only a few decades, is no exception, and in "Manly Meals and Mom's Home Cooking", Jessamyn Neuhaus looks at how the content and tone of cookbooks published between the 1890s and the 1960s reveals America's cultural assumptions and anxieties - particularly about women and domesticity. From Fannie Farmer to Julia Child, Neuhaus undertakes an in-depth survey of 20th-century American cookbooks, a

,  344 pp,  $112.95. Buy now

Vanilla  by Tim Ecott
From the islands of Tahiti to the botanical gardens of London and Paris, Vanilla traces the story of the vanilla plant and its secretive trade, from the golden cups of Aztee emperors to the ice-cream dishes of U.S. presidents. Vanilla has mystified and tantalized man for centuries. The only orchid that porduces and agriculturally valuable crop. vanilla can mask unpleasant tastes and smells, but also makes pleasant tastes stronger, smoother, and longer lasting. Because of its over four hundred separate flavor components. choosing premium-quality vanilla beans is as complex as judging the aroma and taste of fine wine. Vanilla finds its way into over half of all dessert products sold worldwide, from ice cream to chocolate mousse, as well as th

Paperback,  278 pp,  $19.95. Buy now

Bread of Three Rivers: The Story of a French Loaf  by Sara Mansfield Taber

Paperback,   $22.95. Buy now

The Robert E. Lee Family Cooking & Housekeeping Book  by Anne Carter Zimmer
Part cookbook, part culinary history, part family history, this book is an engaging and enlightening glimpse into the household of a well-to-do, mid-nineteenth-century Virginia family. For each entry, Zimmer provides the original recipe, helpful notes on the ingredients and techniques employed, and instructions--based on careful kitchen testing--for adapting the recipe in the modern kitchen. 100 illustrations

Paperback,  283 pp,  $26.95. Buy now

Hopi Cookery  by Juanita Kavena
The ancestors of the Hopis were probably among the earliest people to live in the area which is now the southwestern United States. A myth regarding the origin of the Hopi way of life describes the wandering of these people as they searched for a Promised Land

Paperback,  109 pp,  $23.95. Buy now