Books in category Cooking – History

  • Hometown Appetites

    Hometown Appetites
    Kelly Alexander, Cynthia Harris

    This book restores Paddleford?s name where it belongs: in the pantheon alongside greats like James Beard and Julia Child.

  • Smart Casual

    Smart Casual
    Alison Pearlman

    In Smart Casual: The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants.

  • Milk

    Hannah Velten

    In Milk, Hannah Velten explores the myths and misconceptions surrounding the ubiquitous drink. Modern milk processing produces a safe, clean beverage that is very different from pure milk straight from the cow.

  • Cooking from Memory

    Cooking from Memory
    Weeden, Gay

    Presents a collection of recipes for Jewish dishes along with the stories of Jewish cooks who migrated to Australia from such places as Japan, Italy, and Uzbekistan.

  • Camembert

    Pierre Boisard

    In this witty and entertaining book, Boisard investigates the history of Camembert and its legend.

  • Lemon

    Toby Sonneman

    The last century saw the lemon’s rise to commercial success in a California citrus empire as well as the discovery of new varieties. This book also includes delicious recipes for sweet and savory dishes and beverages.

  • When Champagne Became French

    When Champagne Became French
    Kolleen M. Guy

    Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture — luxury wine — and the rural communities that profited from its production.

  • Entice With Spice

    Entice With Spice
    Shubhra Ramineni

    Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With …

  • Science in the Kitchen and the Art of Eating Well

    Science in the Kitchen and the Art of Eating Well
    Pellegrino Artusi

    This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and …

  • The Lost Arts of Hearth and Home

    The Lost Arts of Hearth and Home
    Ken Albala, Rosanna Nafziger Henderson

    The Lost Arts of Hearth and Home is not about extreme, off-the-grid living.

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