Food - History
Wine Diva cookbooks

Books - Food - History

Books 41 to 60 of 188 - History

Food and Feast in Tudor England  by Alison Sim
An overview of Tudor food and eating habits, this title shows that dining habits in the 16th century were not the same as those of the Middle Ages and that Tudor dining, at least for the wealthier section of the population, was much more sophisticated than it is generally given credit for

Paperback,  256 pp,  $27.99. Buy now

Remembrance of Things Paris 
For sixty years the best food writers have been sending dispatches from Paris to "Gourmet". At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses of culinary life in the world capital of love and food. From unforgettable vignettes of resourceful chefs feeding hungry Parisians after World War II to the birth and rise of nouvelle cuisine-it's all here: the old-time bourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement

Paperback,  368 pp,  $22.95. Buy now

Cooking at De Gustibus  by Arlene Feltman Sailhac
The founder of the De Gustibus Cooking School provides a colorful history of the innovative and influential culinary school, describing the changes that have occurred in the American food scene since 1980 and presenting one hundred seminal recipes that represent the best dishes of the period.

Hardback,  256 pp,  $75.00. Buy now

The History of Stilton Cheese  by Trevor Hickman
Stilton cheese cannot, by law, be manufactured anywhere else in the world except in the counties of Leicestershire, Nottinghamshire and Derbyshire. Originally marketed from the small town of Stilton, it became known through the activities of Cooper Thornhill, assisted by a cheesemaker, Frances Pawlett. This work tells the story of Stilton cheese

Paperback,   $39.99. Buy now

For the Love of Garlic  by Victoria Renoux
A celebration of an astonishingly versatile food, garlic. This guide explores garlic's past and present and provides a wide variety of delicious kitchen-tested garlic recipes designed to tempt all lovers of great cuisine. Part One looks at the history of this culinary treasure while Part Two indulges in the tastes and pleasures of garlic.

Paperback,  208 pp,  $19.95. Buy now

Emeril's Delmonico  by Emeril Lagasse
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

,  276 pp,  $41.95. Buy now

Everybody Loves Pizza: The Deep Dish on America's Favorite Food  by Penny Pollack and Jeff Ruby
"Everybody Loves Pizza is a celebration of America's favorite dish -- its history, its versatility, its staying power. It delves into where pizza came from, where it's going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza)

Paperback,  143 pp,  $27.95. Buy now

STIR THE POT, THE REAL HISTORY OF THE CAJUN TABLE  by Mercelle Bienvenue, Ryan A. Brasseaux and Carl A. Brasseaux and others
Despite the popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), little is known about the history of this fascinating cuisine. This book explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene

Hardback,  150 pp,  $26.95. Buy now

Cucina Ebraica  by Joyce Goldstein
Cucina Ebraica tells the story of the Italian Jews through a collection of some of their most beloved recipes. Their history - and their cuisine - is a fascinating m�lange of Middle Eastern, Spanish, and Sephardic influences, which chef Joyce Goldstein lovingly traces through ingredients and culinary techniques. A fascinating glimpse into culinary history - did you know the pumpkin in Pumpkin-Filled Ravioli was brought to Italy from the New World via the Spanish Jews expelled during the Inquisition? Cucina Ebraica is also a compilation of superbly satisfying dishes that respect the kosher laws. Evocative, painterly photographs and lovely folkloric motifs join to make this a book to treasure.

Paperback,  208 pp,  $27.95. Buy now

A Revolution in Eating  by James E. McWilliams
Chronicles the history of American food preferences, beginning with the colonists and their discovery of the delights of corn, glancing in passing at the dilemma of how to eat right in the 21st century, and ending with some recipes (cranberry tarts, blood pudding, and pork pie among them) from the first American cookbook, published in 1796. McWilliams also considers, among other fascinating topics, the effect of politics on cooking, the influence of African-American food traditions on mainstream cuisine, and the fate of English-inspired gardens in 16th-century Massachusetts.

Hardback,  384 pp,  $70.95. Buy now

The Potato Book  by Alan Romans
Traces the history of the potato from its beginnings in South America to the development of variety breeding. This book explains all aspects of growing, from choosing seed potatoes, planting and maintenance, to harvest, storage, and pests and diseases

,  144 pp,  $34.95. Buy now

The Urban Picnic  by John Burns
Designed for modern gourmands and kitchen newcomers alike, "The Urban Picnic" offers an irreverent and highly opinionated history of the picnic. Original illustrations complement over 200 recipes, many contributed by such renowned chefs as Nigella Lawson and Mark Bittman

Paperback,  352 pp,  $30.95. Buy now

Perfect Egg and Other Secrets  by Aldo Buzzi
A witty, erudite little book about the joys of food with line drawings by the famous New Yorker artist, Saul Steinberg 'The writer who never talks about eating, about appetite, hunger, food, about cooks and meals, arouses my suspicion, as though some vital elements were missing in him.' Scholarly playful, idiosyncratic and witty, Aldo Buzzi's The Perfect Egg is an excursion into the food that has obsessed, provoked and intrigued the author through his life. A book of genial and highly refined chat, enriched with personal anecdotes, recipes and quotations from literature and history, it is a tribute to the profound pleasures of food.

Hardback,  160 pp,  $29.95. Buy now

When Food Was Fun  by Linda Ferrer
Yum. How great it was to be a kid, when second helpings were a given and ice cream sundaes were big enough to be called the Kitchen Sink! Be transported to a time when food ruled, eating was fun, and the Good Humour man knew your name. Filled with timeless photographs that span the last sixty years, witty quotations, and fun food facts, this tasty book is for anyone who has ever gulped, gobbled, slurped, licked, munched, nibbled, or been made otherwise ecstatic by something wonderful to eat.

Hardback,   $16.95. Buy now

America's Founding Food  by Keith W.F. Stavely and Kathleen Fitzgerald
From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of New England dishes in the first half of the 20th century

,  456 pp,  $54.95. Buy now

BLACK HUNGER, SOUL FOOD AND AMERICA  by DORIS WITT
Using the history of "Aunt Jemima" as a springboard for exploring the relationship between food and African Americans, "Black Hunger" focuses on debates over soul food since the 1960s to illuminate tensions between whites and blacks, and within the black community itself

Paperback,  304 pp,  $26.95. Buy now

MCGEE ON FOOD AND COOKING, AN ENCYCLOPEDIA OF KITCHEN SCIENCE, HISTORY AND CULTURE  by Harold McGee
A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

Hardback,  896 pp,  $89.99. Buy now

Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History  by Mark Kurlansky
Award-winning food writer Mark Kurlansky serves up a true smorgasbord of "choice cuts" by the world's most discerning gourmets and gourmands through the ages. From Plato on the art of cooking to Louis Prima at the pizzeria to Pablo Neruda on French fries and M.F.K. Fisher on gingerbread, "Choice Cuts" offers more than 200 selections--all enhanced by Kurlansky's original drawings

Paperback,  496 pp,  $23.95. Buy now

The Coffee-house  by Markman Ellis
When the first coffee-house opened in London in 1652, customers were bewildered by this strange new drink from Turkey - hot, bitter and black as soot. But those who tried coffee were soon won over. More coffee-houses were opened across London and then in America and Europe. For a hundred years the coffee-house occupied the centre of urban life, creating a distinctive social culture by treating all customers as equals. Gossip, dissent and sedition were exchanged and debated around their egalitarian tables. Merchants held auctions, writers conducted discussions, scientists demonstrated experiments, philantropists deliberated reforms. This fascinating book traces the history of coffee and describes how it came to rewrite metropolitan life.

Hardback,  256 pp,  $59.99. Buy now

Charlemagne's Tablecloth  by Nichola Fletcher
A history of feasting from medieval banquets to the millennium New Year Feasts, banquets and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious and spread joy at family celebrations. Nichola Fletcher has selected the most colourful feasts in history to give a captivating account of why we enjoy gathering around a table to eat, drink and be merry. There is the extravagance of the high medieval and Renaissance, swallowing fathoms of blubber in North America, the exquisite refinement of the Japanese Tea ceremony - an eclectic collection of feasts from the flamboyant to the eccentric.

Hardback,  242 pp,  $55.00. Buy now