Kategoria BISAC: Cooking >> History

Each chapter provides a menu and recipes for a succulent dinner inspired by these women of antiquity. Learn about a meal Anne Boleyn relished at Hampton Court with Henry VIII, eat a meal with Emily Dickinson, and celebrate Passover with Emma Goldman. In "Dinners With Famous Women," culinary history becomes an exciting part of...

Are You Tired Of Reading "Landlubber's Cookbooks" About Maude's Meatloaf, Green Bean Casseroles, & Jell-O Molds?

Do You Know The Stories Behind Chowder, Salad, Real Mai Tais, Jambalaya, Hush Puppies, Key Lime Pie, & Mojitos?

Would You Like To Serve Some Authentic Dishes From Worldwide Ports-Of-Call At Your Next Boarding Party?

"Captain Bucko's Galley Slave Cookbook" should be in the sea bag of every "galley slave" from Finland to Fiji. It contains signature recipes from Ancient Rome, Greece, Portugal, Madagascar, the British Isles, Colonial America and New...

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits--and thus, the make-up and direction of the American cultural mainstream--is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon--and a thoroughly entertaining history of our culinary tradition of multiculturalism.

The story of successive generations of Americans...

This abridged version of the "Dictionary" is designed to be both useful and entertaining. There are hundreds of recipes for sauces, soups, meat, fish, eggs, poultry and game well within the scope of...

From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties--particularly about women and domesticity--they contain.

Neuhaus's in-depth...

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from...

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.

Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for...

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904.

From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and...