| Civil War Era Recipes
| Civil War Era Recipes, compiled by Julia Hutchins for American History Fun Facts. This fun book features original recipes from the Civil War era. Compiled from antique cookbooks, this book will keep you entertained with the original grammar, spelling and ingredients from the time period. You'll read such luscious sounding recipes as Black Puddings, Hardtack, Sucking Pig and more. There are many recipes in this book that the modern cook can and will want to try. But some have been included simply...More
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| THE LITTLE BOOK OF CHICKEN RECIPES (Poultry)
| Chicken is the most common type of poultry in the world and depending on the country and culture is prepared in a multitude of ways. Chicken as food has been depicted in Babylonian carvings from around 600 BC. In the Middle Ages Chicken was one of the most common meats available and a number of different kinds of chicken were eaten, such as capons, pullets and hens. Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered by many to be a delicacy. They were pa...More
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| The Book of Tea
| This intriguing and enlightening volume discusses the history and meaning of the tea ceremony. A must-read for anyone who is interested in Japanese culture. Newly designed and typeset in a modern 5.5-by-8.5-inch format by Waking Lion Press.
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| Kitchen Confidential
| Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain’s shocking, "Don’t Eat Before Reading This." Bourdain spared no one’s appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdainâ...More
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| The American Frugal Housewife
| Along with simply written recipes for roasting a pig and preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes, this fascinating book, with its lively and direct style, also offered 19th-century readers suggestions for treating chilblains and dysentery, cleaning white kid gloves, educating one's daughters, and much more.
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| Below Stairs: The Classic Kitchen Maid's Memoir That Inspired "Upstairs, Downstairs" and "Downton Abbey"
| Brilliantly evoking the long-vanished world of masters and servants portrayed in Downton Abbey and Upstairs, Downstairs, Margaret Powell’s classic memoir of her time in service, Below Stairs, is the remarkable true story of an indomitable woman who, though she served in the great houses of England, never stopped aiming high. Powell first arrived at the servants' entrance of one of those great houses in the 1920s. As a kitchen maid – the lowest of the low – she enter...More
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| The Omnivore's Dilemma: A Natural History of Four Meals (Thorndike Nonfiction)
| A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us--whether industrial or organic, alternative or processed--he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profou...More
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| Twenty-Five Cent Dinners For Families Of Six (1879)
| This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages.
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| In Defense of Food: An Eater's Manifesto
| Michael Pollan's last book , The Omnivore's Dilemma, launched a national conversation about the American way of eating; now In Defense of Food shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of wha...More
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| Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
| NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • BookreporterBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, ...More
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| The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
| Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work m...More
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| An Everlasting Meal: Cooking with Economy and Grace
| Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on i...More
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| Extra Virginity: The Sublime and Scandalous World of Olive Oil
| The sacred history and profane present of a substance long seen as the essence of health and civilization.For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has ...More
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| Old Cookery Books And Ancient Cuisine
| This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of t...More
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| Eating Animals
| Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong. Brilliantly syn...More
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| Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.)
| An instant New York Times bestseller and the follow-up to the mega-hit Kitchen Confidential In the ten years since Anthony Bourdain's classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business–and for Anthony Bourdain. Medium Raw tracks Bourdain's unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, ...More
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| A History of the World in 6 Glasses
| From beer to Coca-Cola, the six drinks that have helped shape human history.Throughout human history. certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, ...More
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| On Food and Cooking: The Science and Lore of the Kitchen
| Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated editio...More
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| Heart of Dark Chocolate
| When an award-winning food writer discovered the best chocolate he'd ever eaten - a long-lost strain of wild cacao from the Bolivian rainforest - he vowed to track down the stuff to its source. In the company of an eccentric German entrepreneur, who is hoping to buy the cacao from the natives, he journeys into the heart of Amazonia, enduring monstrous ticks, warlike ants, floods, drug runners, fickle outboards, piranha for breakfast, a coca-addled helmsman, and a tribal chief more interested in ...More
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| Animal, Vegetable, Miracle CD
| Hang on for the ride: with characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on ...More
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