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The British Housewife

Cooking and Society in 18th-century Britain

by Gilly Lehman ...

This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians at table. The publication of ... Read more

$49.19 USD or Free with Kobo Plus

This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians at table. The publication of
... Read more

Outlander Kitchen

The Official Outlander Companion Cookbook

by Theresa Carle-Sanders ...

**Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders!“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly**Claire ... Read more

$8.99 USD

**Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders!“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly**Claire
... Read more
Pleyn Delit

Medieval Cookery for Modern Cooks

by Sharon Butler, Constance B. Hieatt, Brenda Hosington ...

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, ... Read more

$36.89 USD

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,
... Read more
The Story of Our Food

by K T Achaya ...

This book outlines the variety of cuisines, food materials and dishes that collectively form Indian Food. It draws upon a range of sourcesliterature, archeology, epigraphic records, anthropology, philology, botanical and genetical studiesto trace the history of Indian food: classification, customs, rituals and beliefs, including the etymology of food terms. It shows how our wonderful Indian ... Read more

$2.99 USD

This book outlines the variety of cuisines, food materials and dishes that collectively form Indian Food. It draws upon a range of sourcesliterature, archeology, epigraphic records, anthropology, philology, botanical and genetical studiesto trace the history of Indian food: classification, customs, rituals and beliefs, including the etymology of food terms. It shows how our wonderful Indian
... Read more
Slow Food

The Case for Taste

by Carlo Petrini ...

Translated by William McCuaig ...

Series series Arts and Traditions of the Table: Perspectives on Culinary History
Take a breath.... Read slowly.How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown ... Read more

$13.09 USD

Take a breath.... Read slowly.How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown
... Read more
The Food of a Younger Land

A portrait of American food from the lost WPA files

by Mark Kurlansky ...

**Recommended by Chef José Andrés on The Drew Barrymore Show!A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files**From the New York Times bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta ... Read more

$7.99 USD

**Recommended by Chef José Andrés on The Drew Barrymore Show!A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files**From the New York Times bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta
... Read more
All Under Heaven

Recipes from the 35 Cuisines of China [A Cookbook]

by Carolyn Phillips ...

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working ... Read more

$4.99 USD

A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working
... Read more
Chinese Cooking Made Easy

Simple and Delicious Meals in Minutes

by Daniel Reid ...

Discover how easy it is to create mouthwatering Chinese cuisine in your own kitchen with this easy-to-follow Chinese cookbook.Chinese cooking is easily prepared as most ingredients can be readily purchased from general food stores, supermarkets and even online!Chinese Cooking Made Easy features a selection of 55 delicious Chinese dishes that are easy to prepare at home, and light and healthy too. ... Read more

$10.69 USD

Discover how easy it is to create mouthwatering Chinese cuisine in your own kitchen with this easy-to-follow Chinese cookbook.Chinese cooking is easily prepared as most ingredients can be readily purchased from general food stores, supermarkets and even online!Chinese Cooking Made Easy features a selection of 55 delicious Chinese dishes that are easy to prepare at home, and light and healthy too.
... Read more
Devoured

From Chicken Wings to Kale Smoothies - How What We Eat Defines Who We Are

by Sophie Egan ...

A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our ... Read more

Was $10.49 USD Now $7.99 USD

Also available as: Audiobook

A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our
... Read more

Also available as: Audiobook
Chop Suey

A Cultural History of Chinese Food in the United States

by Andrew Coe ...

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story ... Read more

$18.09 USD

Also available as: Audiobook

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story
... Read more

Also available as: Audiobook
Maple Sugar

From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat

by Tim Herd ...

Explore the fascinating history of maple sugaring in this informative guide to all things syrup. From the tap on the tree to the pancakes on your plate, Tim Held explains every nuanced step of the sugaring process. Learn to identify different kinds of maple trees and get inspired to tap the sugar maples in your backyard. Held also includes tempting recipes that use syrup in old-fashioned treats ... Read more

$12.99 USD

Explore the fascinating history of maple sugaring in this informative guide to all things syrup. From the tap on the tree to the pancakes on your plate, Tim Held explains every nuanced step of the sugaring process. Learn to identify different kinds of maple trees and get inspired to tap the sugar maples in your backyard. Held also includes tempting recipes that use syrup in old-fashioned treats
... Read more
The Science of the Oven

by Hervé This ...

Translated by Jody Gladding ...

Series series Arts and Traditions of the Table: Perspectives on Culinary History
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry ... Read more

$12.39 USD

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry
... Read more

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“gilly lehman”

The British Housewife

People who read this also enjoyed

Outlander Kitchen

Pleyn Delit

The Story of Our Food

Slow Food

The Food of a Younger Land

All Under Heaven

Chinese Cooking Made Easy

Devoured

Chop Suey

Maple Sugar

The Science of the Oven

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