200 Easy Homemade Cheese Recipes: from cheddar and brie to butter and yogurt - $24.95
Debra Amrein-Boyer. This book describes how to create artisanal-quality cheeses, butters, and yogurts. In many ways similar to the techniques used in home brewing, canning, and pickling, the recipes in this book feature step-by-step instructions and help eliminate the guesswork. Every process is explained co clearly that even a novice can create fine cheese. Includes: spreadable cheeses, stretched cheeses, mold-ripened cheeses, blue cheeses, washed rind cheeses, hard cheeses, and several ethnic and specialty cheese. Recipes for yogurts, kefirs, butters, and buttermilk, round out the collection. TR paper, 304pp, 200 recipes, 16pp color photos, glossary, source list, index. Robert Rose/Firefly.
All the King’s Cooks - $21.95
Peter Brears. The Tudor kitchens of King Henry VIII at Hampton Court Palace. A reissue in paper of Brears’ notable book, covering all aspects of the royal kitchen, from supplies and storage to payment and accounting. Recipes, some original, most redacted. Brief bibliog., extensive notes, index, recipes index. Illus b/w contemporary art. PB, 201pp. Souvenir Press.
American Cookery - $7.95
Amelia Simmons. This was the first cookbook in America. Reproduced here is the rare second edition, printed in 1796. Includes an introduction by Karen Hess. PB, 64pp. Applewood
American Frugal Housewife – 1833 - $9.95
Mrs. Child. First published in 1828, this book went through many editions, and proved to be an extremely popular 19th century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, non-nonsense Yankee prose. HC, 7”x4”, 130pp. Chapman Billies.
Food Production & Distribution (combined edition) - $49.95
Ann Hagen. A reissue of the Handbook and Second Handbook in one volume. Extremely valuable in this field where there is so little available. Prospect Books
Annals of the Caliphs’ Kitchens: Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook - $70.00
Translated, with introduction & glossary, by Nawal Nasrallah. Written nearly 1,000 years ago, al-Warraq’s cookbook is the most comprehensive work of its kind. The book includes more than 600 recipes from the luxurious cuisine of medieval Islam. Numerous anecdotes and poems spotlight the role of food in Islam’s golden era. Introducing this elegant translation is a thorough survey of the period’s food culture. Includes an extensive glossary, in Arabic & English, of ingredients and dishes. Appendix of historical figures. PAPER, 876 pp, with over 30 color illos. Brill
Apicius: Cookery & Dining in Imperial Rome - $13.95
Christopher Grocock & Sally Grainger. This edition of Apicius has revisited all surviving mss, & proposes many new readings & interpretations. Grocock supplies Latin scholarship, while Grainger contributes a lifetime’s experience in practical cookery & adaptations of recipes. Parallel Latin/English text, extensive discussion of the origins of the text, the art of cookery in the later Empire, and the nature of garum & liquamen. Full biblio, discussion of technical terms in text. HC, 414 pp, 12 b/w illos. David Brown
Art of Cooking: The first modern cookery book - $29.95
The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques, utensils, & amounts. It is surprisingly like a modern cookbook despite its original publication in 15th century Italy. Parzen’s is the first English translation of the complete corpus. Martino is known to have influenced Platina – some say Platina plagiarized many of his recipes from Martino. Introductory essay & notes, 46pp. Text trans from Italian, plus 50 redacted recipes. Brief biblio, index, 200 p, hc w/d jacket.
Univ CA Press
Art of Cookery in the Middle Ages - $34.95
Art of Cookery Made Plain and Easy - $19.95
Hannah Glasse. America’s most popular cookbook in 1776. Reprinted from the first American edition of 1805. Introduction by Karen Hess. PB, 336pp
Art of the Confectioner -$65.00
Ewald Notter. Creating complex and beautiful sugar work showpieces, whether for display or competition, requires a wide range of pastry skills in addition to creativity and artistic vision. Among the best practitioners of this art in the world, famed pastry chef Ewald Notter explains those techniques and skills in this book.
Though edible showpieces and displays have graced the tables of banquet halls for more than a century, the last several years have seen a revolution in this most complex form of the confectioner's art. Notter presents a gorgeously illustrated guide that covers the full range of pastry and confectionery skills needed to create fantastic and imaginative showpieces. Includes history of sugar, sugar pulling & blowing, and material about competitions...
Whether you're a pastry student, an aspiring confectioner, or a professional pastry chef who wants to improve your skills for restaurant work or competition, this book is a must-have guide from one of the field's most respected figures. HC, dw, 368pp, color photos throughout. Wiley
Artisan Cheese Making at Home - $29.95
Mary Karling. Techniques and recipes for mastering world-class cheese. The most ambitious and comprehensive guide to home cheese making, filled with easy to follow instructions for making mouthwatering cheese and dairy items. Lavishly illustrated, the book begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria, and then proceeds to fresh cheese, and aging complex mold-ripened cheeses. More than 80 recipes for a diverse range of cheese, plus 20 recipes using cheese. Hardcover, 246pp, brief bibliog., glossary, resources list (web sites), index.
Baghdad Cookery Book - $19.95
Muhammad Ibn Al-Hasan Al-Baghdadi, newly translated by Charles Perry. This book was for long the only medieval Arabic cookbook known to the English-speaking world, thanks to A. J. Arberry’s 1939 translation. Charles Perry, working from the original manuscript, has produced a new English translation incorporating many amendments and corrections, fully annotating his variations from Daoud Chelebi’s earlier transcription. 128p, Prospect
Book of Sent Sovi: Medieval Recipes from Catalonia - $34.95
Joan Santich & Robin Vogelzang. This anonymous book, the oldest collection of recipes in Catalan, dates from mid-14th century. Numerous editions & versions were consulted to produce this volume, which includes both the original Catalan and English translations. Boydell & Brewer, in cooperation with Editoriale Barc
Byzantine Cuisine – SALE! $30.00
Henry Marks. Tackles the challenging job of providing, in a single, accessible source, culinary information and recipes from the 1100 years of the Byzantine, or Eastern Roman, Empire. Prior to the publication of this book, information pertaining to Byzantine cuisine from 330 to 1453 AD was scattered and, in general, not available in English translation. Drawing on many sources, Marks gives us a look at the types of food consumed in the Empire and the herbs and spices used for seasoning; the cooking methods used; the customs and behavior to be maintained during a meal; and the types of cutlery, dishware, serving pieces, and furniture most commonly in use. He has taken a number of Byzantine recipes from referenced sources and has adapted them for modern tastes while remaining as true as possible to the original; each recipe is annotated with literary, historical, and culinary information. Fully foot-noted, with extensive appendices (not sequentially numbered) containing English translations of original textual material (NB: these translations are from French and the modern Greek, not from the original Byzantine Greek). Bibliography. 460 pp, perfect-bound 8½ by 11 pbHenry Marks.
Daz Buch von Guter Spise (Sonderband
IX) - $25.00
Melitta Weiss Adamson. A study, edition, and English translation of the oldest German cookbook Scholarly work, w/impressive bibliography, index of ingredients. Paper, 121pp. Medium Aevum Quotidianum.
Can It, Bottle It, Smoke It – $24.95
Karen Solomon. Similar in format to the earlier Jam It…, this book provides a host of new recipes and techniques, including bagels, sauces, syrups, pickles, and much more. Hardcover, 50 color photos, illus. 160pp.Ten Speed Press.
Cheese and Cheese-Making - $12.95
James Long & John Benson. This 1896 work provides instruction on the manufacture of specific cheeses. Paper, 164pp. Applewood Books
Cheese and Culture: A History of Cheese and Its Place in Western Civilization - $24.95
Paul Kindstedt. Tracing the role of the cheesemaker throughout world history, and exploring a few basic principles of cheese science and technology. Extremely detailed and scholarly study. Hardcover, dw, 253pp, index, 14 p bibliog.. Chelsea Green
Chilies to Chocolate: Food the Americas Gave the World - $16.95
Nelson Foster & Linda S Cordell. When Columbus found the New World while seeking treasure, the native people there held riches beyond his imagining: the crops of the New World. This book traces the biological and cultural history of several New World crops that have worldwide economic importance. Features contributions by Gary Nabhan, Alan Davidson, and others, as well as a list (both common and Latin name) of New World crops. From the discovery of vanilla to how chilies spread since Columbus, this is packed with culinary lore and regional history. Very useful at demos. Pb, 191pp, index.
Classic Sourdoughs: A Home Baker’s Handbook - $19.99
Ed & Jean Wood. Revised edition of the classic title that includes a new bread-making technique and recipes. The authors provide 100 recipes for sourdough bread. Trade Paper, 240pp, illus. Ten Speed Press
Clear Toy Candy - $14.95
Nancy Fasolt. For generations, children have received Christmas gifts of hard, sweet, crystal-clear edible shapes of animals, trains, ships, and other objects called clear toy candy, made from a solution of sugar, water, corn syrup, and food coloring, and poured into molds. This book provides tips and techniques for making the traditional candy, with information on ingredients, utensils, and the correct cooking conditions. A brief history of the candy and a discussion of the antique moulds make this book essential for all who want to carry on this delightful winter holiday tradition. PB, 80pp, 70 color photos, 6 b/w photos. Stackpole
Closet of Sir Kenelm Digby
Opened – PAPER - $30.00
J Stevenson & P Davidson, eds. New translation of the first edition of this classic work, w/intro, notes, & glossary. Redactions, inventory of kitchen goods. Paper, 294 pp. Prospect Books.
Cocatrice and Lampray Hay: Late Fifteenth Century Recipes from Corpus Christi College Oxford - $60.00
Constance Hieatt. The first publication of Corpus Christi’s MS F 291, which contains 99 recipes written in English (showing signs of East Anglian provenance.) The recipes are remarkable for their close attention to detail and much greater information about quantities of ingredients than similar collection from earlier centuries. This edition gives the original text, a translation into modern English, a full commentary, and notes for the modern cook who wishes to interpret each dish in his or her own kitchen. A fitting final work from a great historical cook and scholar. Prospect Books
Concordance of English Recipes: 13th to 15th Centuries - $29.95
Cookbook for the Modern Humors - $5.00
Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook - $50
C. Anne Willan. Originally notes on the cookbook collection of the author & her husband, this gorgeously illustrated book guides you four centuries of early European and American cuisine. Willan illuminates crosscurrents among the cuisines of England, France, Germany, Italy, and Spain. A true labor of love. Reaktion.
Cooking and Dining in Medieval England –PAPER - $40.00
Peter Brears. This substantial and attractively produced volume includes enormous amounts of information on the real practicalities of cooking in the Middles Ages: buying food, storing food, tracking the foodstuffs, building kitchens, getting good water, culinary equipment, and the staffing requirements to do this labor. Also included are chapters on roasting, baking, brewing, confectionary, and much more. Recipes are in modern English. The book concludes with a narrative reconstruction of the Archbishop of York’s enthronement feast in 1466, which illustrates, brilliantly, all that has gone before. , b/w illos, floor plans, chapter notes, notes on illos13 p bibliog., general index & index of recipes. 557pp, Prospect Books
Sally Grainger. To accompany the new scholarly edition of Apicius, Grainger has gathered her modern interpretations of 64 recipes from the original text. These are a serious effort to convert the extremely gnomic Latin instructions into something that can be reproduced in the modern kitchen. Grainger has taken special care with suggestions for reproducing Roman fish sauce, clearly similar to modern Far Eastern fish sauces, and vital to an accurate rendition of Roman cookery. Includes both expensive and humble dishes. Pb, 128pp, 6 b/w illus. David Brown
Cooking in America 1590 – 1840 –SALE! $40.00
Dr. Trudy Eden. Part of the distinguished “Daily Life in History” series, this book is divided chronologically, first considering Native American foods, then foods 1590-1675, 1675 – 1740, 1740-100, and concluding with 1800-1840. After a brief intro and glossary, it considers available foods, cuisine &preparation, and eating habits, before plunging into recipes. Recipes are given in their original form, followed by brief discussion. Original sources are cited throughout. Hardcover, 147pp, suggested menus, bibliog., index and list of recipes. B/w contemporary illus & facsimiles. Greenwood
Ken Albala. “171 unadulterated recipes from the Middle Ages, Renaissance, & Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes …are presented only in the original …to present an easy exercise in translation. Expert commentary helps readers to replicate the food as nearly as possible in their own kitchens. Greenwood
Cooking in Europe, 1650-1850 – SALE! $35.00
Ivan Day. From the Baroque Era to the Victorian Era, unprecedented changes took place in the food ways and dining habits of European society. Ivan Day makes these foods accessible with his meticulous recreation of these dishes, including clear explanations of techniques and unusual ingredients. Nearly 200 recipes, organized by period, many of them translated into English for the first time. A culinary treasure trove. Hardcover, 166pp, notes, glossary, bibl, index. Greenwood Heinemann
Cooking With Herbs and Spices - $13.00
Andi Clevely et alia. The ultimate guide to identifying and using herbs and spices, complete with fascinating historical information, facts on growing herbs, and how to use herbs and spices in the kitchen. Full color photographic identification guides to the world’s herbs and spices. Over 200 classic recipes, each with step-by-step instructions and pictures of finished dish. Spice mixtures, pastes, aromatic oils and vinegars, and a variety of preserves and drinks. A-Z listing of herbs, spice index. Listing by formal botanical names is offset by an excellent index using common names. HC, dw, 512pp, color photos throughout. JG Press
Crust & Crumb: master formulas for serious bread bakers - $19.95
Peter Reinhart. Detailed, authoritative guide to artisan breads—rustic & sophisticated, savory & sweet, by this award-winning author. 50 master formulae plus 40 variations, supply lists, weight/volume equivalents. Tr pb, 224pp, 2 color, many b/w illus. Ten Speed Press
Curye on Inglysch;
English Culinary Manuscripts of the Fourteenth Century - $29.95
Edited by Constance Hieatt & Sharon Butler. Original recipes and spelling, in readable modern type. Select bibliography, extensive notes, comparison of various mss. Glossary. 224p. Oxford Univ Press.
The Decorative Art of Japanese Food Carving: - $24.95
Hiroshi Nagashima. Welcome to the elegant world of Japanese food presentation, where the garnish adds the final flourish to the dish. All of the garnishes presented here are edible, whether topping the food or containing it. 60 different garnishes, from the simple to the complex, are presented, with clear instructions and sample food arrangements. Hardcover, 112 pp, 96 color pages. Kodansha
Dining with the Washingtons - $35.00
Edited by Stephen A McCleod. Historic recipes, entertaining, and hospitality from Mount Vernon. Combining vivid photos with engaging essays, the book explores the menus, diet, and styles of entertaining that characterized the home of George Washington. This material sheds fresh light on the daily lives of George and Martha Washington, their ceaseless stream of guests and those who served them, and on the ways food and drink reflected the culture of 18th century America. More than 90 recipes adapted for today’s kitchens. Hardcover, dw, color & b/w photos, 208pp. University of North Carolina Press
Domostroi - $19.95
Carolyn Johnston Pouncy, translator. Household rules & management for upper-class Russians in Ivan the Terrible's time. Cornell University Press.
Du Fait de Cuisine: On Cookery of Master Chiquart (1420) - $70
In what appears to be a substantially expanded version of his earlier translation, Scully notes: This edition has four parts…a complete and accurate transcription… physically coordinated with the original text…a commentary accompanies both text and transcription (as footnotes)… A 57 page introduction discusses food and foodstuffs, Savoy and its Count/Duke, Chiquart, and material about this edition. A substantial bibliography is followed by the text. Finally, an index lists all “important” words … along with the French (or occasionally Latin) term that Chiquart used. A glossary/index and Terminology of meals and serving completes the volume. Hard cover, 327pp.
Fondant Modeling for Cake Decorators - $29.95
Helen Penman. 100 fondant features. A practical reference to creating too-good-to-eat fondant toppings for cakes and subtleties. Also applicable to modeling marzipan or sugar plate. Includes recipes for icings, fondant, pastes, info on coloring. 180 page model directory includes step-by-step instructions for shaping figures. More than 600 photos are complimented by thorough explanations of every technique. Plastic-laminated, wirobound, 256pp, color photos throughout. Firefly Books
Food and Feasting in Art - $24.95
Silvia Malaguzzi. Part of the Getty’s “in Art” series, this book describes the significance of food and feasts as told in scripture and in the lives of the saints, in Greek and Roman mythology, and in later literature and history. It shows how artists through the ages have created allegories of gluttony and odes to the sense of taste. It also discusses the role of table settings in relation to formal dinners and royal banquets. Despite its small size (5.5x8”) the book‘s 400 color illustrations offer a plethora of pictures of food. PB, 384pp, index, photo credits. Getty Publications
Forgotten Skills of Cooking - $40
Darina Allen. Based on the popular course at the author’s Ballymaloe Cookery School, this timely book reveals the lost arts of making butter & yogurt, keeping hens, home-curing & smoking bacon, and even foraging in the wild. Rediscover childhood favorites such as figgy toffee pudding and freshly baked scones. Darina even offers tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cooking skills. Hardcover, 600pp, index, resources, color photos throughout. Kyle Books
French Food in the Renaissance; a Survey of recipes from the 14th
to 17th centuries - $5.00
Anne-Marie Rousseau [Maitresse Anne-Marie d’Ailleurs]. Brief discussion of sources, followed by 35 pages of recipes. Gives the original recipe in translation and its source, followed by redaction. Includes glossary and resource list, biblio, notes, index. SCA
From Stone Age to Viking: a culinary voyage through time - $38.95
Sabine Karg. Fancy a Bronze Age beer, Stone Age sour dough or some Mesolithic eel and oyster soup? Thanks to a team of Danish archaeologists, we can make ancient dishes ourselves. Sabine Karg, Regula Steinhauser-Zimmermann and Irmgard Bauer have recreated our ancestors’ eating habits by examining prehistoric cooking remains and the recipe book that followed, A Culinary Journey Through Time, is now available in English. Karg, who has conducted excavation work in Jordan, Turkey and northern Europe for more than 25 years, says of her own dinner parties: ‘I often serve my friends moretum [a herb cheese spread made by ancient Romans], poppy seed rolls and walnut pesto.’The team of archaeologists divided our ancient eating habits into Middle Stone Age (dating to 9000BC), New Stone Age, Bronze Age, Iron Age, Roman times, Middle Ages and Modern Age. Tr Pb, Communicating Cultures
Fruit, Herbs, and Vegetables of Italy - $24
Giacomo Castelvetro, translated by Gillian Riley. A new edition of classic early 17th century food writing. The author, exiled in England, writes lovingly of the fine produce of his homeland, with simple but elegant ways of preparing them. Paper, 176pp, Prospect Books
Good Wife’s Guide: Le Menagier de Paris: a medieval household book - $24.95
Translated by Gina L Greco & Christine M. Rose. In this new, highly readable, and lively translation of an important document, the authors have done a wonderful job of maintaining the integrity of the original text while rendering it into colloquial English. This instruction book from an elderly husband to his young, new wife covers a very wide range of material, from moral exhortations to stories to practical instructions on topics such as gardening and hawking, and a splendid collection of recipes. Pb, 366ppindex, bibl, glossary of culinary terms. Cornell University Press
Goodman of Paris (Le Menagier de Paris) - $27.95
Trans Eileen Power. The Goodman of Paris wrote this book for his young wife, to instruct her in all that was necessary to run his household and make his declining years comfortable. The 1st section deals with religious & moral duties; the 2nd contains the most exhaustive treatise on household management which has come down to us from the Middle Ages: gardening, hiring of servants, purchase & preparation of foods, including a detailed & elaborate cookery book. Pb, 256pp Prospect Books
Hermit’s Cookbook: Monks, Food & Fasting in the Middle Ages - $24.95
Andrew Jotischky. Why did the first hermits and monks cultivate indifference to food, and how did they sustain themselves on diets that seem so meager? As monasteries developed into large, complex institutions, they had to develop ways of feeding large numbers. While some monks went back to the original practices of the first hermits, others indulged in the forbidden foods eaten outside the cloister. This book explores monastic attitudes to food and fasting, opens the lid on how hermits and monks prepared and ate their food, and places them in the context of developing notions of cooking in the medieval world. Scholarly, hardcover, 6 b/w illus, bibliographic essay, index. No recipes. Continuum.
Home Cheese Making (3rd Edition) - Recipes for 75 homemade
cheeses - $16.95
Ricki Carroll and Robert Carroll. Updates the classic Cheesemaking Made Easy with new recipes, profiles of home cheese makers, cheese tips and lore, and information on serving cheese. Contains 145 recipes: 75 recipes for cheeses that taste better than store-bought and cost less (including farmhouse cheddar, gouda, ricotta, and mozzarella), 10 recipes for dairy products (such as sour cream, yogurt, and crème fraiche), and 60 recipes for cooking with cheese (Prosciutto and Cheese Calzones, Cream Cheese Muffins, and Ricotta Pancakes are but three of the kitchen-tested recipes offered). Text is easy to follow. Illustrations throughout. Glossary, trouble-shooting chart, mail-order sources, index. 224 pp, 7 by 9 inches, pb. Storey Books.
Home Creamery - $16.95
Kathy Farrell-Kingsley. Fresh dairy products are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk now is the time to bring fresh dairy products back to the home kitchen. Step-by-step instructions guide readers through recipes for butter, yogurt, kefir, sour cream, buttermilk, quark, crème fraiche, cottage cheese, cream cheese, ricotta, mozzarella, goat cheese, and mascarpone. 75 cooking and baking recipes showcase the fresh appeal of homemade dairy items. Tr pb, 220p, 2-color illos throughout. Storey
Home Dairy With Ashley English: All You need to Know to Make Cheese, Yogurt, Butter & More - $19.95
Ashley English. In a book filled with information and handy tips, the author teaches you how to make your own butter, cheese, cultured dairy products, ice cream, and more from scratch. Provides full-color photos and recipes to use your wares. Hardcover, 136 pp. Lark Books
Homemade Soda - $18.95
Andrew Schloss. Soda is fun to drink and fun to make, and best of all, the home soda maker controls the sweetness and ingredients, creating a drink that’s exactly right. Offers bubbly recipes and simple instructions for the easy to learn techniques. Trade paper, color photos& illus throughout, 336pp., brief resources list, index. Storey.
Home Sausage Making (Revised Edition) - $16.95
Charles G. Reavis. Provides a multi-faceted look at the art and science of sausage-making. Reavis catalogues many examples of fresh, cured, and "nouvelle" sausages, and discusses the equipment and ingredients the amateur needs on hand to try his/her hand at this ancient and ubiquitous form of cooking. Health and safety issues are discussed. The recipes in this edition have been rewritten to reflect a more health-conscious readership, but are non-the-less faithful to the original goals of sausage-making. In keeping with the goals of healthy cooking, twenty new poultry and fish recipes are included. All recipes have been tested and retested by the author. They present an interesting challenge to the reader. Source list, bibliography, index. 168 pp, 8½ by 11 pb. Storey Books
How to Milk an Almond, Stuff an Egg, and Armor a Turnip; A Thousand Years of Recipes - $12.00
David Friedman & Elizabeth Cook. A new edition (very legible) of Duke Cariodoc’s famed collection of historic recipes and their redactions, culled from his classic Miscellaney. A great resource for both beginning and experienced historic cooks. Trade paper, perfect-bound, 158pp.recipe index & additional material on period cooking.
How to Prepare a Successful Feast - $5.00
Kathy Anderson. A worthwhile companion to Autocrating 101, this pamphlet guides you through all the necessary steps to planning and preparing a medieval feast, whether for 10 or 300. Divided into “Before the Feast” and “The Day and Clean-Up”, this volume touches on planning stages, shopping, SCA forms, and more. Every local group should have one! Perfect-bound, 62pp. Glossary & references. SCA
Karen Solomon. This collection of 75 recipes features instructions for homemade cheese, condiments, smoked meats, pickles, noodles, crackers, & breadsticks, popsicles, jams, cordials, and more. Many can be completed in a single weekend. Prep-ahead tips, shopping lists, and optional extras are additional bonuses. Paper over board, 176pp, 50 color illus. Ten Speed
Jellies & Their Moulds - $24.00
Peter Brears – The English Kitchen Series. Jelly (Jello to most Americans) is a very old dish. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves’ feet, veal bones, fish skins, and many other agents. The author tells the story of jellies (mainly sweet) in England and discusses their changing place in meals over the centuries. He offers collectors a useful survey of moulds and cooks the opportunity to make the recipes that so delighted our ancestors. He takes his account from the Medieval period up to the recent past, and gives recipes and instructions, all well-tried, for creams, shapes, and other molded desserts. Cites original sources as well as giving redacted recipes. Trade Paperback, 255 p, 8 color plates, 43 b/w drawings and reproductions, index, recipe index, 14 p glossary, bibliog. Prospect Books
Medieval Arab Cookery - $75.00
This long-awaited book contains papers by Maxime Rodinson & Charles Perry, as well as a reprint of A.J. Arberry's translation of "A Baghdad Cookery Book" [kitab al-Tibakhah, a 15th century cookbook.] Also includes Charles Perry's new translation of kitab Wasf al-At'ima al-Mu'tada. Foreword by Claudia Roden. 300pp. Prospect Books.
Medieval Cuisine of the Islamic World - $26.95
Lilia Zaouali, translated by M B DeBevoise, with a foreword by Charles Perry. This concise history, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph’s sumptuous palaces in ninth and tenth century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Zaouali brings to life Islam’s vibrant culinary heritage. She further considers cookware, utensils, aromatic substances, and condiments. The book also gathers an extensive selection of original recipes drawn from medieval culinary sources, as well as contemporary recipes that evoke the flavors of the Middle Ages. Paper, 238pp, 32 color illustrations. University of California Press
Medieval Kitchen - $22.50
Medieval Kitchen: A Social History - $39.00
In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. Contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past. HC, 256pp. Reaktion Books
Ni’matnama of the Sultan of Mandu - $44.95
The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for the Sultan and his court. It also includes important sections on the preparation of betel leaves as well as advice on the logistics of hunting expeditions and warfare. The text provides a remarkable and tantalizing account of rarified courtly life in a fifteenth-century Indian Sultanate region. PB, 544pp.
Old Sturbridge Village Cookbook, 3rd edition: authentic early American recipes for the modern kitchen - $10.00
Jack Larking & Debra Friedman. A revised collection of authentic 18th and early 19th century recipes, adapted for the modern kitchen. This title covers everything from roasts and fricassees to pies and puddings. Includes updated information on early American food ways. Fully tested recipes include directions for both fireplace and modern equipment. TR pb, 256pp, illus. Globe Pequot.
Oldest Cuisine in the World - $17.00
Jean Bottero, translated by Teresa Lavendar Fagan. The author presents the first look at the culinary secrets of Mesopotamia. Covers material from religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in high culture during the 2nd and 3rd centuries BCE. Offering everything from translated recipes for pigeon and gazelle stews to the contents of medicinal teas and broths and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Scholarly. Paper, reprint. 152pp. University of Chicago Press
Olive Trees and Honey - $29.95
Gil Marks. A treasury of Jewish vegetarian recipes from communities around the world. Acclaimed Judaic cooking expert, chef, and rabbi Marks uncovers this vibrant culinary heritage for home cooks. Marks’ insights into the origins and evolution of the recipes, suggestions for holiday menus, and culture-rich discussion of key ingredients enhance this portrait of Jewish cooking. Hardcover, 464pp, 300 recipes, index. John Wiley
Suzanne Goldenson & Doris Simpson. The authors combine their talents to show us techniques for open-hearth roasting, baking, broiling, & frying. Sample recipes cover a full range of dishes. The authors emphasize the appliances & techniques that make this cooking realistic in today’s homes where the fireplace is not in the kitchen. List of sources, biblio, index, b/w illus. 176pp, Pb. Alan C Hood & Co
Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro Cuoco- $45.00 – NOW in paperback!
Translated with commentary by Terrence Scully. Bartolomeo Scappi, cook for several cardinals and two popes, compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils. This book presents more than 1,000 recipes, menus that comprise up to 100 dishes, and commentary on a cook’s responsibilities. Scully presents the first English translation of this work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society. Paper, University of Toronto Press
Plain Cookery Book for the Working Classes - $9.75
Charles Elme Francatelli, late maitre d’hôtel & chief cook to Her Majesty the Queen Victoria. First published in 1852, this book features 241 recipes suitable for small budgets. Each dish is described in careful detail. With recipes ranging from Sheep’s Head Broth to A Pudding Made of Small Birds, the author ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Hardcover, dj, 144pp, index. Tempus Books.
Plenti and Grase: Food and Drink in a Sixteenth-century Household - $60.00
Mark Dawson. This is an important study of the household affairs—especially as they relate to the provisioning and consumption of food and drink—of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. The Willoughby archive is a wonderful survival, and Dawson has used it to construct a valuable account on the running of a large household as well as to offer convincing quantities and figures as firm foundation to his commentary. His focus is not restricted to the top table, but includes the food of the household at large, even down to scullions. Hardcover, 400pp, dj, references & notes, bibliog., extensive index, appendices, 5 b/w illus, 18 b/w photos, map. Prospect Books
Pleyn Delit - $23.95
The Ploughman’s Lunch and the Miser’s Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages across the British Isles - $26.95
Brian Yarvin. Traditional British recipes with instructions adapted for American kitchens. Complimented by lively sidebars drawn from the author’s experiences as an ordinary traveler. The title says it all! Mouthwatering recipes! Hardcover, 320pp, color illus. Harvard Common Press..
Preserving Food Without Freezing or Canning - $25.00
Roman Cooking - $20.00
Mark Grant. “Mark Grant unveils the food eaten by the ordinary people of ancient Rome.” Drawing not only on Apicius but also on a number of other ancient authors (most unavailable in English translation) Mr Grant offers us a wide selection of appetizing recipes and fascinating commentary on Roman culinary and dietary habits. 187p, notes, biblio, pb. Serif Press
Sherbet & Spice: the complete story of Turkish sweets & Desserts - $28
Mary Isin. "The Turks have been famous for their sweet tooth since the days when so many confectioners worked at the Topkapi Palace that they had their own mosque. Sweets permeate Turkish life. Mary Isin has gathered a mountain of information on this rich subject--recipes from the Middle Ages to the present, science, history, and folkways. It’s a sweet read, says Charles Perry. One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt. 256pp, HC. I B Tauris
Skyr and Musa; Viking Curds and Whey - $5.00
Mary Ellen Reitz. “We know much of what the Vikings ate… but lack cookbooks on precisely how to combine those ingredients. Skyr is an exception… It is a living tradition in Iceland…” the author tells us, and proceeds to describe skyr (a cross between a yogurt and a cheese), to discuss its place in the Norse sagas, to inform us of the technique to make it, and to give us recipes using both skyr and its co-product, musa. Includes references and end notes. Perfect-bound, 57pp, b/w photos. SCA.
Paul Buell & Eugene Anderson. This massive tome contains a full facsimile and English translation of the noted Chinese dietary manual of the Mongol era, dated 1330. Extensive historical & cultural analysis, discussion of the influence of Turks, Islamic sources, & the influence of the steppe culture is followed by notes on weights & measures. Appendices include an impressive biblio & index. Amazingly clear period pictures of various foodstuffs illustrate the text. HC, 715pp,. Brill
Take 1000 Eggs or More - $24.95
A Taste of Ancient Rome - $22.50
John Varriano. A feast for the mind and eye, this beautifully illustrated, compellingly readable book is a rich exploration of the little-examined interplay between art and cuisine during the Italian Renaissance. He looks at the elaborate centerpieces that were made of food, and at the emergence of the celebrity cook and celebrity painter. Paper, 275pp, 75 color illus, dj, notes, bibliog., index. University of California Press
Tastes of Anglo-Saxon England - $9.95
Mary Savelli. A carefully researched compendium of recipes from Early Medieval Britain, each complemented with historical and source information. General information about drinks & cooking techniques, followed by 46 recipes. 80pp, paper. Anglo-Saxon Books.
Tastes of Byzantium – $25.00
Andrew Dalby. For centuries, the food and culinary delights of the Byzantine empire - centered on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's "Tastes of Byzantium" now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travelers’ tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, "Tastes of Byzantium" is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world. One of the only two titles in English on this topic. Paper, reprint. IB Tauris
Tender Meat Under the Saddle - $25.00
(Sonderband VII) Series of essays on various aspects of the customs of eating, drinking, and hospitality among conquering Hungarians. Scholarly. Tr pb.
Ultimate Wood-Fired Oven Book - $29.95
Anna Carpenter. This book equips you with information to successfully choose, install, and use your own wood-fired oven. Great tips concerning different kinds of insulation, tools, cooking techniques, and recipes. Step-by-step guidelines and plans for building are included. Great photos will inspire you to design the perfect setting for your oven, suited to your needs and budget. Tr paper, 128pp, 332 color photos. Schiffer Publications.
Terence Scully, editor. Originally published in 1988, and happily again available, this volume contains all four extant manuscripts of this text. Texts of the 220 recipes are presented both in the original French and in English translation. Includes glossary and bibliography. Selected recipes have been adapted for modern use & arranged in menus for six. Hc, 361 pp. Univ Ottawa
Vivendier - $22.95
Trans T Scully. When he discovered it in a German library, this text had been dismissed as another version of Taillievent. However, it is not! Although there is some overlap, it is primarily a new source. It is an exciting addition to our field. Pb. Prospect Books
War Fare - $24.95
Bonnie Feinberg and Marian of Edwinstowe (Marian Walke) This cookbook is a collection of recipes from two extraordinary cook shops (Battlefield Bakery and The Sated Tiger Inn) that fed small armies at the annual Pennsic Wars. These recipes are useful for those curious about medieval cuisine, those who might host a medieval banquet, or those who want to liven up a home meal. 26 pages of historical material about the cook shops, including photos and sketches, 125 pages of delicious recipes. Some modern traditional recipes are included. Sources quoted where available. Trade perfect bound paperback, 15 pp index, bibliog., list of booksellers, web sources, ingredient sources. Five Layer Group