An exploration of humans’ symbiotic relationships with plants and chemicals presents information on prehistoric partnership societies, the roles of spices and spirits in the rise of dominator societies; and the politics of tobacco, tea, coffee, opium, and …
An unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its …
An award-winning pastry chef’s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.Have you ever marveled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home? You can. With BraveTart, you’ll find everything from a one-bowl Devil’s Food Layer …
One of the New York Times Book Review’s Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food RulesWhat should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food …
Welcome to Junior’s! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant
Welcome to Junior’s! is a nostalgic tour of Brooklyn from the 1930s to the 1990s with reminiscences and recipes from the legendary restaurant renowned for its rich and creamy cheesecake. Junior’s holds a special place in Brooklyn, also home of the Brooklyn Dodgers, Coney Island, and the Brooklyn Bridge. As well as a decade-by-decade history of the golden …
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, …
At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. John O’Connell introduces us to spices and their unique properties, both medical and magical, alongside the fascinating histories behind both kitchen staples and esoteric luxuries. A tasty compendium of spices and a fascinating …
The Book of Lost Recipes: The Best Signature Dishes From Historic Restaurants Rediscovered
Enjoy Celebrated Recipes from Top Hotels and Restaurants of Their EraDiscover amazing signature recipes lost to time from the most fashionable hotels and restaurants of bygone times. Part vintage nostalgia, part history tour, but all great food, the recipes―often inseparable from their legendary haunts―were meticulously researched and reconstructed by author Jaya Saxena for this unique cookbook.Now you can …
The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names …
Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef (Dover Cookbooks)
Born a slave in 1857, Rufus Estes worked his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country’s largest steel corporations. This cookbook, the first to be written and published by a black chef, includes a number of dishes from Estes’ vast culinary collection.Commenting briefly …