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Showing: 11-20 results of 775

Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century was typically a mug of beer and some mush and molasses, invariably taken on the run? That settlers enjoyed highly spiced foods and the taste of... more...

Where schnitzel meets ahi tuna for a beer." --New York Times In The Berghoff Family Cookbook, the fourth generation of Chicago's Berghoff clan presents traditional favorites from the city's famed Berghoff Restaurant alongside contemporary culinary creations. The history of Chicago's Berghoff Restaurant spanned three generations and 107 years. It was one of America's oldest family-owned restaurants. To commemorate such a rich culinary... more...

Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food and dietary practices of the Japanese from earliest times to the present day. By focusing this most central of subjects, the analysis throws new light on Japanese history and on society as a whole. Dividing the... more...

Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up. This memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory,... more...

Readers are taken on a culinary adventure into 34 diverse and fascinating cuisines with this book that explores the basic ingredients and makes the exotic familiar   Offering simple foolproof recipes that anyone can cook at home, this is a delicious journey into new worlds, making delicious discoveries. With 180 delicious recipes like spicy Gujarati Potatoes,... more...


The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary expert on BBC2's 'A Question of Taste' and editor of Waitrose Kitchen... more...


Learn to cook all your favorite Sri Lankan foods with this beautifully illustrated and easy-to-follow Sri Lankan cookbook. Sri Lanka , the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Rarely found in restaurants outside the island itself, Sri Lankan fare is often mistaken for yet another Indian cuisine. To the culinary explorer, however, Sri Lankan food is as intriguing and unique as the many other... more...

A freshly updated edition of the best introduction to one of the world’s most popular products, The Coffee Book is jammed full of facts, figures, cartoons, and commentary covering coffee from its first use in Ethiopia in the sixth century to the rise of Starbucks and the emergence of Fair Trade coffee in the twenty-first. The book explores the process of cultivation, harvesting, and roasting from bean to cup; surveys the social... more...

This first comprehensive account of food and drink in the winning of the West describes the sustenance of successive generations of western pioneers. Drawing on settlers' and travelers' journals, Horsman records food preparation techniques as well as components of their diets. Not only were buffalo, deer, and wild turkey plentiful, pioneers also gathered greens such as purslane, dandelion, and pigweed--as well as wild fruits, berries, and nuts. Horsman... more...