Books in category Cooking – History

  • 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.

  • Tea

    Tea
    Helen Saberi

    In Tea food historianHelen Saberi explores this rich and fascinating history.

  • Staff Meals from Chanterelle

    Staff Meals from Chanterelle
    Melicia Phillips, David Waltuck

    Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, and the most requested dish of all, David's …

  • Dining with the Washingtons

    Dining with the Washingtons
    Mary V. Thompson, Carol Borchert Cadou, Stephen Archie McLeod

    Presents a description of how George Washington and his wife entertained at their Mount Vernon home, discussing their tableware, the guests who attended their events, the staff who prepared the meals, the ingredients used, and recipes for …

  • Food Matters

    Food Matters
    Carolyn A. Nadeau

    In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional …

  • San Francisco

    San Francisco
    Erica J. Peters

    This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

  • American Tuna

    American Tuna
    Andrew F. Smith

    In a lively account of the American tuna industry's fortunes and misfortunes over the past century, a celebrated food writer relates how tuna went from being sold primarily as a fertiliser to becoming the most commonly consumed fish in the …

  • Of Sugar and Snow

    Of Sugar and Snow
    Geraldine M. Quinzio

    In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way.

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