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The Lost Art of Real Cooking

Rediscovering the Pleasures of Traditional Food One Recipe at a Time: A Cookbook

by Ken Albala, Rosanna Nafziger Henderson ...

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and ... Read more

$10.99 USD

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and
... Read more
Beans

A History

by Ken Albala ...

This is the story of the bean, the staple food cultivated by humans for over 10,000 years.From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), ... Read more

$22.99 USD

This is the story of the bean, the staple food cultivated by humans for over 10,000 years.From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"),
... Read more
The Banquet

Dining in the Great Courts of Late Renaissance Europe

by Ken Albala ...

Series series The Food Series
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how ... Read more

$21.59 USD

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how
... Read more
The Lost Arts of Hearth and Home

The Happy Luddite's Guide to Domestic Self-Sufficiency

by Ken Albala, Rosanna Nafziger Henderson ...

The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw.Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self ... Read more

$12.99 USD

The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw.Ken Albala and Rosanna Nafziger Henderson spread the spirit of antiquated self
... Read more
Noodle Soup

Recipes, Techniques, Obsession

by Ken Albala ...

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making ... Read more

$14.39 USD

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making
... Read more
Pancake

A Global History

by Ken Albala ...

Series Book 2 - Edible
Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crêpes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.Pancake traverses over centuries and civilizations to examine the culinary and cultural ... Read more

$16.99 USD

Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crêpes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.Pancake traverses over centuries and civilizations to examine the culinary and cultural
... Read more
New Orleans

A Food Biography

by Elizabeth M. Williams ...

Series series Big City Food Biographies
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the ... Read more

$23.99 USD

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the
... Read more
At the Table

Food and Family around the World

Edited by Ken Albala ...

What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice ... Read more

$33.99 USD

What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world.Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice
... Read more
Three World Cuisines

Italian, Mexican, Chinese

by Ken Albala ...

Series series Bloomsbury Studies in Food and Gastronomy
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and ... Read more

$178.99 USD

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and
... Read more
Opulent Nosh

A Cookbook for Audacious Appetites

by Ken Albala ...

Foodie-scholar extraordinaire Ken Albala offers adventurous cooks a treasury of innovative recipes to transform noshing ... Read more

$17.99 USD

Foodie-scholar extraordinaire Ken Albala offers adventurous cooks a treasury of innovative recipes to transform noshing
... Read more
A Cultural History of Food in the Renaissance

Edited by Ken Albala ...

Series series The Cultural Histories Series
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous ... Read more

$36.99 USD

Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous
... Read more
Routledge International Handbook of Food Studies

Edited by Ken Albala ...

Series series Routledge International Handbooks
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.Introduced by the editor and including original ... Read more

$91.99 USD

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.Introduced by the editor and including original
... Read more

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Top Series in United States

Big City Food Biographies

Edible

Arts and Traditions of the Table: Perspectives on Culinary History

The Cultural Histories Series

Bloomsbury Studies in Food and Gastronomy

Routledge International Handbooks

The Food Series

The Lost Art of Real Cooking

Beans

The Banquet

The Lost Arts of Hearth and Home

Noodle Soup

Pancake

New Orleans

At the Table

Three World Cuisines

Opulent Nosh

A Cultural History of Food in the Renaissance

Routledge International Handbook of Food Studies

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Available:

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Recommended For You

Top Series in United States

Big City Food Biographies

Edible

Arts and Traditions of the Table: Perspectives on Culinary History

The Cultural Histories Series

Bloomsbury Studies in Food and Gastronomy

Routledge International Handbooks

The Food Series

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