Food - History
Wine Diva cookbooks

Books - Food - History

Books 21 to 40 of 188 - History

A Taste of the Past; The Daily Life and Cooking of a 19th-century Hungarian-Jewish Homemaker  by Andras Koerner
A Taste of the Past is an entertaining reconstruction of the daily life and household of Therese (Riza) Baruch (1851-1938), the great-grandmother of the author, Andras Koerner. Based on an unusually complete cache of letters, recipes, personal artifacts, and eyewitness testimony, Koerner describes in loving detail the domestic life of a nineteenth-century Hungarian Jewish woman, with special emphasis on the meals she served her family. Based on Riza's letters, part one offers an imaginative sketch of growing up in a religious middle-class family in the 1860s and 70s in an industrial town in western Hungary. Part one also describes Riza's reactions to the dilemmas posed by the early signs of Jewish assimilation. In part two, the heart of the

Paperback,  440 pp,  $36.95. Buy now

Culinary Pleasure; Cookbooks and the Transformation of British Food  by Nicola Humble
Presents the history of Britain's culinary evolution through the cookery books which have inspired us over the course of a century, beginning with Mrs Beeton and leading to the rise of the celebrity TV chef

Paperback,  224 pp,  $29.95. Buy now

The Prawn Cocktail Years  by Simon Hopkinson and Lindsey Bareham
While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, Roast Chicken and Other Stories, the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. The Prawn Cocktail Years sets out to rehabilitate the food we once loved and found exciting. In so do

,  272 pp,  $69.95. Buy now

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It  by Steven L. Kaplan
In this beautifully illustrated book for foodies and Francophiles alike, a leading expert on French bread takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.

,  376 pp,  $41.95. Buy now

Mrs Cook's Book of Recipes  by John Dunmore
During her long life, Elizabeth Cook (1741-1835) had many opportunities to hear about the voyages undertaken by her famous explorer husband Captain James Cook. She met many sailors and explorers, and discovered how they survived on long sea journeys and learned about the exotic foods they consumed in distant lands. In this book John Dunmore has compiled the kind of exotic recipe book Elizabeth Cook herself might have written. It includes such delicacies as stewed albatross, turtle soup and roasted goat, as well as favourites to welcome the mariner home: oyster loaves, jugged pigeons and fried celery. Along the way the character of this remarkable London woman emerges, who not only outlived her husband but her six children too.

Hardback,  96 pp,  $24.99. Buy now

Festive Food of America, Revised Edition  by Martina Nicolls
The variety of American food owes much to the rich mix of cultures. The abundance of the New World lends itself to the traditional feasts and festivals that are still celebrated by many of the people who found refuge in America, bringing customs from the Old World to blend with the new. This book examines culture and cuisine of America

,  128 pp,  $14.95. Buy now

Food Is Culture  by Massimo Montanari
Looks at how the capture, cultivation, preparation, and consumption of food relate to culture and identity. Demonstrating how the history of food is intimately linked to the transformation of human cultural identities, this work shows how food, originally a practical necessity, became metaphor, discourse, and gastronomy

,  144 pp,  $63.95. Buy now

Shut Up and Eat!: Mangia with Family Recipes and Stories from Your Favorite Italian-American Stars  by Tony Lip and Steven Prigge
Italian-American actors share their secret recipes and stories of growing up in families where a meal is an experience. From Danny Aiello's lentil soup to Lorraine Bracco's stuffed artichokes to Talia Shire's Thanksgiving gnocchi, every recipe is a delight. Photos throughout

Paperback,  301 pp,  $29.95. Buy now

The World of Spice  by Michael Bateman
Spices hold the key to the culinary history of the world. This book explores the subtle shadings in provincial spice palettes that represent the complex layering of local cuisines. It combines culinary, botanical and historical information with anecdotes, recipes and food and travel photography

Paperback,  240 pp,  $34.95. Buy now

Kaiseki; The Exquisite Cuisine of Kyoto?s Kikunoi Restaurant  by Yoshihiro Murata and Masashi Kuma
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years

,  192 pp,  $65.00. Buy now

West Country Cheesemakers  by Michael Raffael
Charts the development of cheese making in the West Country, from the seventeenth century Cheddar tradition to the diverse modern cheese industry. This book outlines the manufacturing process of each cheese, and investigates the differences between a hand-crafted cheese and an industrially manufactured one

Hardback,  224 pp,  $77.95. Buy now

The Philosopher Fish  by Richard Adams Carey
Since the days of the Persian empire, caviar has trumpeted status, wealth, prestige, and sex appeal. Today it goes for up to one hundred dollars an ounce, and aficionados will go to extraordinary lengths to get their fill of it. According to acclaimed writer Richard Adams Carey, that's just the problem. In this spectacular jaunt, Carey immerses himself in the world of sturgeon, the fish that lays these golden eggs. What he finds is disturbing. Sturgeon population worldwide have declined 70 percent in the last twenty years, most drastically in the Caspian Sea. The beluga sturgeon, producer of the most coveted caviar, has climbed to number four on the World Wildlife Fund's most-endangered species list. Armed with a novelist's eye for human ec

Paperback,  352 pp,  $22.95. Buy now

American Regional Cuisine  by Art Institutes
Presents a guide to the different regions and trends that comprise America's regional cuisines. This book discusses the history, culture, and evolution of the different cuisines while including their classic recipes

Hardback,  576 pp,  $72.95. Buy now

See's Famous Old Time Candies  by Margaret Moos Pick
More fun than a box of Butterscotch Lollypops and with stories richer than a 'Dark Chocolate Truffle', See's Famous Old Time Candies is your golden ticket to sneak inside a real candy factory. Author Margaret Moos Pick chronicles over eight decades of See's history, from its humble beginning in Mary See's kitchen through the development of the Chelsea and other nouveau favorites to See's place in the hearts of candy lovers everywhere. From the popular King Caramel to the quirky Marshmint, See's shares how their team of chocolate connoisseurs adds a pinch of magic to make every piece of candy taste like it's fresh from Mary See's kitchen. Learn how See's candy experts hold chocolate tastings, treating batches like fine wines, to choose the v

Hardback,  96 pp,  $22.95. Buy now

The American Cookbook  by Carol Fisher
Serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Multiple bibliographies list notable American cookbooks, product cookbooks and booklets

,  312 pp,  $85.95. Buy now

The Irish Pub Cookbook  by Margaret M. Johnson and Leigh Beisch
The Irish pub has been the venue for gossip, news, a ceilidh or two, literary soirees, revolutionary plots, and for knocking back a pint of Guinness. The food's not bad either - as The Irish Pub Cookbook so deliciously demonstrates with over 70 pub classics: thick soups and stews; savoury tarts and meaty pies; and desserts. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding. Contemporary specialties such as Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.

Paperback,  224 pp,  $34.95. Buy now

Recovering Our Ancestors' Gardens; A Guide to Indigenous Recipes, Diet, and Fitness  by Devon Abbott Mihesuah
An indispensable guide to a healthier lifestyle, based on Native American recipes and fitness activities

,  295 pp,  $34.95. Buy now

Sacred Cow, Mad Cow  by M. Ferrieres
From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrihres offers a colorful and insightful history of how we've decided what "not" to eat. Ferrihres explores panics, myths, and changing attitudes regarding food as well as various attempts throughout history to ensure food safety. She demonstrates that fears of food have been inspired not only by safety concerns but also by cultural, political, and religious prejudices

,  416 pp,  $75.95. Buy now

Tucker Track  by Warren Fahey
Tucker Track is a unique treasury of Australia's fascinating culinary traditions, from an authentic recipe for kangaroo tail cooked the Aboriginal way, to the peculiar craze for �paperbag cooking� in the 1920s, to nostalgic reminiscences of musk sticks and Choo Choo Bars. Brimming with examples of culinary wisdom, old wives' tales, schoolyard rhymes, songs and jokes, �Tucker Track� takes us on an evocative journey that stops off at iconic foods, festivals, rituals, school tuckshops, dinner parties, takeaways, etiquette, and many other stations along the way.

Paperback,  360 pp,  $27.95. Buy now

The Florida Keys Cookbook; Recipes and Foodways of Paradise  by Victoria Shearer
A fascinating combination of food history local lore and mouth-watering recipes showcasing the Florida Keys bounty from Keys restaurant chefs and home cooks Archival photographs and informative sidebars round out this must-have book

Paperback,  272 pp,  $23.95. Buy now