Food - History
Wine Diva cookbooks

Books - Food - History

Books 161 to 180 of 188 - History

Food and Recipes of the Westward Expansion  by George Erdosh
Combines the story of the pioneers with recipes and the history of food from the opening and development of the American West

,  24 pp,  $41.95. Buy now

The Ryman Remembers; Recipes and Recollections, the Ryman Auditorium 
This collection of memories, recollections, and recipes chronicles the history of this special place and the people and events that have provided a cross section of culture and entertainment in the United States from the late nineteenth century to the present. Certainly few places in the country can boast having served up such a broad slice of Americana, including symphony, dance, drama, opera and Opry, comedy, politics, and religion

,  192 pp,  $27.95. Buy now

Minnesota Eats out; An Illustrated History  by Kathryn Strand Koutsky and Linda Koutsky
A virtual romp through Minnesota's dining spots, this rich history also features a priceless collection of recipes for dishes made famous through the years. 1,000 illustrations, many in color

Paperback,  214 pp,  $48.95. Buy now

The Forgotten Art of Building and Using a Brick Bake Oven: How to Date, Renovate or Use an Existing Brick Oven, or to Construct a New One.  by Richard M. Bacon
First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution of the brick oven from the 17th through the 19th centuries, out lines the basic points to consider in building such an oven today, and describes in detail construction of a brick oven, ash pit complex, including the tools required, procedures to be followed, types of brick and mortar, lintels and doors, plans, dimensions, and actual brickwork, graphically illustrated with photographs, diagrams and drawings. Also covered is how to heat and use such an oven, once built. Richard M. Bacon has written numerous articles for such publications as Yankee Magazine and the Sunday New York tim

Paperback,  62 pp,  $17.95. Buy now

The Open-Hearth Cookbook: Recapturing the Flavor of Early America  by Suzanne Goldenson
"Food cooked in the fireplace tastes better than food cooked in most conventional methods today," say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen. The authors explain the art of building a good cooking fire and maintaining the three basic temperatures - low, medium and high - needed to prepare almost all foods, and suggest ways to keep the hearth clean and the cook safe. Each chapter on technique tells how things were done in the old days, and then

Paperback,  164 pp,  $20.95. Buy now

The Selected Soyer 
Writings of the legendary Victorian chef, famed as a cookery writer, benefactor to the poor, inventor and chef to the British army during the Crimea.

Hardback,  226 pp,  $60.95. Buy now

Hearts & Home; How Creative Cooks Fed the Soul and Spirit of America's Heartland, 1895-1939  by Rae Katherine Eighmey
If you liked Rae's earlier book, "A Prairie Kitchen," you'll find another equally delightful slice of history in "Hearts and Homes." Her research into the foods, families and lifestyles of the people who farmed the Heartland from 1895-1939 makes for a fascinating mixture. You'll find delicious recipes (just like Grandma used to make!) plus gain new inspiration from the challenges these dedicated cooks faced in feeding their families during the scarcity of the war years and the Great Depression. Developing recipes and sharing the results has been a lifelong vocation for Rae Katherine Eighmey. Today her kitchen library has thousands of recipes from 19th and 20th century cookbooks and pioneers' journals and magazines. It is her goal to make th

Paperback,  244 pp,  $20.95. Buy now

Cheese: A Connoisseur's Guide to the World's Best  by Max McCalman and David Gibbons
The last decade has seen American palates shift from the once ubiquitous green carboard shaker of Parmesan to a growing appreciation of the fine artisinal cheeses increasingly available from restaurants and food markets. At the forefront of this cheese revolution, Max McCalman helped demystify the world of fine cheeses for nearly 30,000 buyers and fans with his 2002 book, "The Cheese Plate, an introduction to serving the world's most distinctive cheeses. "Cheese brings cheese lovers up-to-date and delves even deeper into the upper echelons of cheese, focusing on the 200 best varieties--"each ranked at or near the top of a 100-point quality scale. In addition to describing the history, provenance, producers, production, appearance, strength,

,  304 pp,  $48.95. Buy now

A Taste of Nostalgia; Tales and Recipes to Nourish Body and Soul  by Abraham J. Twerski and Judi Dick
A master Jewish storyteller serves up food for soul and body. Rabbi Abraham Twerski, M.D., famed psychiatrist and author of over 30 books on self-improvement, addiction recovery, and Jewish philosophy, descends from a long line of Chasidic masters. In "A Taste of Nostalgia," Dr. Twerski transports the reader back over a century to life in the European shtetl. Weaving themes of courage, irony, wisdom, and struggle, his brilliant stories parallel the Jewish year in holidays, beginning with the weekly Sabbath. Complementing this spiritual feast, Mrs. Judi Dick, a highly regarded editor of numerous Judaica books, contributes her culinary expertise in recreating the traditional Jewish kitchen of yesteryear. More than 150 distinctive recipes, com

,  304 pp,  $34.95. Buy now

How We Eat: Appetite, Culture, and the Psychology of Food  by Leon Rappoport
A psychological analysis of the American dinner table Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? and What is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet

Paperback,  175 pp,  $22.95. Buy now

Simple Italian Cookery  by Antonia Isola
The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts

,  80 pp,  $20.95. Buy now

Whistleberries, Stirabout, & Depression Cake: Food Customs and Concoctions of the Frontier West  by Edward B. Reynolds
Filling your belly in the frontier West was more diverse and entertaining than you might ever imagine. Federal Writers' Project field workers, under the direction of the Works Projects Administration (WPA), collected anecdotes and history surrounding the food customs and concoctions of Americans. Written in the late 1930s, this book tells the story of food and eating in the frontier West. Includes a contemporary foreword by food writer and cookbook author Greg Patent and a selection of favorite specialty recipes from each state

Paperback,  112 pp,  $19.95. Buy now

An African American Cookbook; Living the Experience  by Phoebe Bailey
A cookbook rich in history and rich in easy to prepare recipes

Paperback,  224 pp,  $27.95. Buy now

Popped Culture: A Social History of Popcorn in America  by Andrew F. Smith
The history, legends, and cookery of America's favorite snack food

,  256 pp,  $34.95. Buy now

The Pepper Trail: History & Recipes from Around the World  by Jean Andrews
Veteran afficionados and newcomers on the pepper trail will enjoy this stunning expanded version of Jean Andrew's classic Red Hot Peppers, published by Macmillan. Andrews, who has been called "the first lady of chile peppers, " "the godmother of the chile world, " as well as her own registered trademark "The Pepper Lady, " follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. This latest offering includes previously undiscovered facts, including the etymology of the word "cayenne." The first spice to be used by man, peppers

,  256 pp,  $41.95. Buy now

Compleat Clammer  by Christopher R. Reaske
A revised and updated edition of a much-hailed little handbook on how to gather and prepare clams, oysters, mussels, and scallops for seaside foragers and food-lovers on all coasts. Natural history and lore are included, making this the ultimate guide for friends of bivalves everywhere.

Paperback,  160 pp,  $20.95. Buy now

The Healthy Jewish Cookbook; 100 Delicious Recipes from Around the World  by Michael Van Straten
Traditionally associated with the heavy, fat-laden foods of Europe -- deep-fried latkes, chicken fat, and achingly sweet desserts -- Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes the reader on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the gr

Paperback,  159 pp,  $30.95. Buy now

Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women  by Meredith E. Abarca
Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In "Voices in the Kitchen", Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women. In the kitchen, Abarca demonstrates, women assert their own sazon (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic

Paperback,  240 pp,  $42.95. Buy now

Audubon Plantation Country Cookbook  by Anne Butler
The art of cuisine is central in the picturesque Audubon plantation country that ranges along the Mississippi River from New Orleans to Natchez. This cookbook combines wonderful local recipes drawn from the plantations in the area with history, humour, people, and places. Vintage photographs of the region and its people make this much more than a cookbook

Paperback,  224 pp,  $34.95. Buy now

Six Thousand Years of Bread: Its Holy and Unholy History  by H.E. Jacob
From ancient Egypt to modern times, bread has been essential, for survival. This work takes you through its history, examining its role in politics, religion and technology, and answers questions such as how bread caused Napoleon's defeat. It also describes the authors experiences subsisting on bread made of sawdust in a Nazi concentration camp.

Paperback,  399 pp,  $20.95. Buy now