Cookery Books
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.
Ancient Herbs - $19.95
Marina Heilmeyer. Presents the 40 most important plants used for culinary, medicinal, and religious purposes in classical antiquity. The author paints an intriguing image of the uses of and myths about plants from Greek and particularly Roman kitchen gardens. Quotations from classical authors testify to ancient practices, some curious and some still standard today. Illos reproduce drawings from early 19th century botanical publications, often showing the plants at various stages of growth. Pb, 108pp, 55 color illos. Getty
Anglo-Saxon
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
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Apicius: Cookery & Dining in Imperial Rome - $13.95 |
Apicius, a critical edition w/intro & English
translation - $80.00
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
Arranging the Meal: A History of Table Service in France -
$34.95
Jean-Louis Flandrin,
translated by Julie E Johnson, with Sylvie & Antonio Roder. The sequence in
which food has been served at meals has changed greatly over the centuries and
has also varied from one country to another. Most food historians have treated
the more significant alterations as stand-alone events, but the late culinary
historian Jean-Louis Flandrin argues that such changes in the order of food
service are far from distinct events. Instead, he regards them as historical
phenomena that changed in response to various socioeconomic and cultural
factors – mutations in an ever-changing sequence of customs. This posthumous
book is a significant contribution to culinary scholarship. Hardcover, 240pp,
22 b/w photos, 9 line illus, 17 tables. University of California Press
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
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Art of Cookery in the Middle Ages - $31.00 |
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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 Kren Hess. PB, 336pp.
Authenticity in the Kitchen: proceedings of the 2005
Oxford Symposium - $60.00
Edited by Richard Hosking. Here are 47 papers from food writers such as Caroline Conran, Fuchsia Dunlop, William Rubel & Colleen Taylor Sen, & food historians including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry, & Susan Weingarten. The subjects range widely, from the food of medieval English and Spanish Jews, wild boar in Europe, the identity of liquamen and other Roman sauces, the production of vinegar in the Philippines, to the nature of Indian restaurant food and food in 19th Century Amsterdam. Tr Pb, 440pp, 10 b/w illus. Prospect Books
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 Books
Banquet: Dining in the Great Courts of Late
Renaissance Europe - $40.00
Ken Albala. The importance of the banquet in the late Renaissance is impossible to overlook. The banquet showcased a host’s wealth and power, provided an occasion for nobles from distant places to get together, and served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society? What did they eat, and how did they eat it? HC, 208pp, index, notes, biblio. Univ Illinois Press
Boke of Gode Cookery, vol I - $25.00
Master Huen Damebrigge has run his food history website (http://www.godecookery.com/) since 1997.
Among the many useful & pleasant items thereon are the redacted recipes he
has perfected. Finally yielding to his friends’ pleas, he has at last produced
a book containing said recipes. For each we are given the original, citation,
transcription into modern English, and a redaction. 140pp inc glossary &
metric conversion chart. Spiral-bound, laminated covers. Tammy Crawford
La Bonne Cuisine
de Madame E. Saint-Ange - $40.00
Translated by Paul Aratow. The ‘Joy of Cooking’ for the French housewife, originally published in 1927. Recommended by Julia Child, now available once more. HC, dw, 780pp. Ten Speed Press
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.
Byzantine Cuisine – Temporarily Out of Stock
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, wirebound 8½ by 11 pb. Henry Marks.
Debbie Brown. Instructions for making cakes featuring favorite characters from Warner Bros, Hanna-Barbera, and the cartoon network will make this title a popular one with adults and children alike. Extensive use of sugar paste and marzipan make this a helpful guide for subtlety makers. Not for the sugar-challenged! HC, dw, 96pp, color illus throughout. Some templates. Merehurst
Celtic Foods and Cooking – Audio CD - $12.95
W.R. and V.B. McLeod. The very word ‘Celtic’ evokes an aura of mystery, of magic … But in reality, the Celts were a people who loved to farm, who loved the produce of the land & the sea, and who enjoyed nothing so much as a great family feast, good food well prepared, a bard to sing the story of the tribe, and that sense of well-being that comes at the end of the agricultural year. To the banqueting hall would come an amazing array of good things, many of which would be foreign to us, and many of which have been lost to us. In this lecture, we discuss some of those delectable things which would have been spread before you if you could become a time traveler and step into a banqueting hall somewhere in Britain, sometime around the unfortunate arrival of the Romans. 52 minutes, in .wav format. ScotPress
Closet of Sir Kenelm Digby Opened - $45.00
J Stevenson & P Davidson, eds. New translation of the first edition of this
classic work, w/intro, notes, & glossary. Redactions, inventory of kitchen
goods. Hc, 294 pp. Prospect Books.
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Coffee and Coffee-Houses - $18.95 |
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Concordance of English Recipes: 13th to 15th
Centuries - $29.95
Constance Hieatt, Terry Nutter, & Johnna
Holloway. This work is a concordance, or index, to recipes recorded in England
in the 13th, 14th, & 15th centuries. All
recipes have appeared in print; none from privately held mss (even if known to
the authors) have been included. Recipes are listed in alpha order by their
lemmatized (normalized) names, giving source documents & dates. An impressive
tool for researchers. Appendix of Renaissance versions of medieval recipes, 16p
glossary. Tr pb, 135pp. MRTS
Cooking Apicius: Roman recipes for today - $19.95
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 Ancient Civilizations - $45.00
Cathy Kaufman. This cookbook on Roman, Mesopotamian, Egyptian, & Greek cookery is a stupendous resource for interested cooks. The ancients left behind few recipes, so the author has meticulously researched what food knowledge is available from written sources and archeology to approximate the everyday and special cuisine of the ancients. Contains a wealth of recipes that will bring cooks as close as possible to the foods that would likely have been prepared & eaten. Each chapter begins with a narrative overview of the environment & resources, cuisine & social class, & a note on sources. Major foodstuffs & dining habits are considered. Recipes are organized by type of food. Includes a plethora of period food trivia, & sample menus for various social classes & occasions. 207 recipes, 280pp, photos. HC. Greenwood Press
Cooking in Europe 1250-1650 - $45.00
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
Crust & Crumb: master formulas for serious bread
bakers - $18.95 
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
Curry: a tale of cooks & conquerors - $28.00
Lizzie Collingham. “A history of Indian cuisine from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.” Discusses the effect of the introduction of New World ingredients & the fusion of different food traditions as wave after wave of invaders took over the country. Also discusses the spread of Indian food to the rest of the world. Includes a chapter on tea (chai). Fascinating reading. HC, dust jacket, 315pp, 22p biblio, index & footnotes, maps, brief glossary. 34 b/w illos, 20 recipes. Oxford Univ 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.
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Dangerous Tastes: The Story of Spices - $19.95 |
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Danish Cookbooks (Domesticity and National Identity,
1616-1901 - $24.95
Carol Gold. This title draws from 300 years of cookbooks to trace the growth of a bourgeois consciousness, the development of domesticity, and the evolution of nationalism. Gold draws on the recipes and cooking instructions for information on literary, division of labor in the kitchen and society, and changes in the use of cookbooks. Through the pages of cookbooks – in recipes, menus, and table settings – we can chart the growth of a nationalist Denmark and track the development of what it means to be a Dane. PB, 240pp, 20 color illus, notes, bibliog., index. University of Washington Press
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.
Debbie Brown’s Fifty Easy Party Cakes - $24.95
Features a stunning range of colorful designs from best-selling author Brown. Includes such things as Noah’s ark, sporty spider, playful kitten and ball of wool, Formula One sports car, and dozens of others. HC, dw, 112p, templates, color illus throughout. Merehurst
December Bill of Fare at Pottsgrove Manor (Hearthside
with Susan McLellan Plaisted) - $15.00
A demonstration DVD of the preparation and service of a three-course eighteenth Century December dinner at the Manor. Includes techniques for dealing with clock-jack spits and Grisset, three-tiered bake kettles, elevated griddle, and posnet. Music by Pan’s Fancy. Includes a booklet of recipes. Approx. 20 minutes. Heart to Hearth Cookery
Domostroi - $18.95
Carolyn Johnston Pouncy, translator. Household rules & management for
upper-class Russians in Ivan the Terrible's time. Cornell University Press.
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Drizzle of Honey; Life and Recipes of Spain’s Secret
Jews - $19.95 (paper) |
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Early French Cookery - $26.95 |
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Elixirs of Nostradamus - $16.00
Edited by Knut Boeser. Being Nostradamus’ original recipes for elixirs, scented water, beauty potions, and sweetmeats. Today Nostradamus is known chiefly for his prophecies. But he was also one of the most important doctors and natural healers of his time. He wrote two volumes of recipes, which first appeared in the fifteenth century. Here is the first English translation of the best of his recipes. HC, dw, 161pp. Includes a recipe for marzipan. Brief glossary. Moyer Bell
The English Housewife - $22.95
Gervase Markham, edited by Michael Best. Beautiful new edition of 1598 classic,
with readable modern type & spelling. A must for every traditional cook and
house-keeper! McGill/Queens.
Feeding Nelson’s Navy - $39.95
Janet Macdonald. The prevailing view of food at sea in the age of sail
features rotting meat & weevily biscuits, but this highly original book
proves beyond doubt that this was never the norm. The author shows how the
sailor’s official diet was better than he was likely to enjoy ashore, & of
ample caloric value for his active life. When trouble flared—food was a major
grievance in the great mutinies of 1797—the usual reason was the abuse of the
system. This system was an amazing achievement. At the height of the Napoleonic
Wars, the Royal Navy’s administrators fed a fleet of more than 100,000 men, in
ships that often sent months on end at sea. Despite the difficulty of
preserving food before the advent of refrigeration and meat canning, the
British fleet had largely eradicated scurvy and other dietary disorders by
1800. Includes some recipes. 224pp, 16 illus, hc
Chatham Publishing
Fetes gourmands au moyen age - $134.95
Flandrin, Jean-Louis & Carole Lambert. Photos by Claude Huygens. This
magnificent imported book, written entirely in French, celebrates numerous
gourmet dishes of the Middle Ages. It is lavishly illustrated with full-color
photos of the featured recipes, as well as contemporary manuscript
illuminations relating to food & drink. The book discusses table-wear and
settings, spices & their relationship to the humors, and the structure and
order of meals. This is followed by the actual recipes. Each recipe is
presented in facsimile, with a translation into modern French, on the overleaf
of the photo illustrating that dish. Then there is a redaction in modern
cooking terms, and commentary on that food item. A book to grace the library of
the true cook. HC, dw, oversize. 190pp, biblio, notes, glossary.
Imprimerie Nationale Editions
Flavours of Byzantium - $45.00
Andrew Dalby. An important book on a neglected subject, Dalby’s work
describes the dining habits of the Byzantine Emperors, the medical theories
underlying, raw materials, and techniques of cooking. Translations from
original texts, glossary of medieval Greek food terms, some recipes. An
impressive work.
Prospect Books
Food: The History of Taste - $39.95
Paul Freedman, editor.
This richly illustrated book is the first to apply the discoveries of the next generation
of food historians to the pleasures of dining and the culinary accomplishments
of diverse civilizations, past and present. Essays by French, German, Belgian,
American, and British historians present a comprehensive, chronological history
of taste from prehistory to the present day. These wide-ranging essays form a
fascinating story of what sustains us. Hardcover, 368pp, 99 color illus, 139
b/w photos. University of California Press
Food & Cooking in Roman Britain - $5.95
Jane Renfrew
. . . . in 16th Century Britain - $5.95
Peter Brears
. . . . in 17th Century Britain - $5.95
Jennifer Stead
. . . . in 18th Century Britain - $5.95
Maggie Black
. . . . in 19th Century Britain - $5.95
Peter Brears.
These charming little pamphlets give a brief overview of
foods, utensils, cooking, and dining in their several periods. Each contains a
small number of redacted period recipes. 48pp, 5x8", paper.
English Heritage
Food & Drink in Anglo-Saxon England - $29.95
Debby Banham. Paints a vivid picture of the Anglo-Saxon diet. Chapters consider cereals, vegetables & herbs, fruit, meat & dairy, & fish. Discusses the reconstruction of a typical Anglo-Saxon meal. Pb, 96pp, index, biblio & notes, 8 pp color photos, b/w sketches. Tempus
French Cook; French Pastry Chef; French Confectioner -
$80.00
F P de la Varenne, trans Terrence Scully. These are the three most important
French cookery books of the 17th century, recording the immense
advance which French cooking had made since the 15th century. The watershed from medieval to modern
cooking is being crossed before our eyes in these pages. W/detailed commentary
of original texts. HC, 655pp. Prospect 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. SC
From Persia to Napa: wine at the Persian table -
$50.00
Najmieh Batmanglij, Dick Davis, & Burke Owens. Few
people associate wine with Persian cuisine. The ties, however, are age-old.
This book weaves together history, poetry, a look at modern viniculture, and a
wealth of recipes & wine pairings.
HC, dj, 264pp, 160 color illos. Index, suggested menus, illo &
poetry credits, sources of ingredients. Mage
Galen On Food and Diet - $38.95
Mark Grant. Translates into English some of the most widely known and
emulated ancient Roman texts on health and diet. Galen (129-c210 AD), once the
personal physician of the Emperor Marcus Aurelius, was as fascinated by food
and its effects on health and the human body as any modern doctor. His
treatises had a far-reaching effect – for both good and ill – on medical
practice for centuries. Now, in a lucid, engaging translation, Grant presents
these works, ranging from "On the Humours" and "On
the Causes of Disease" through to his three ‘books’ "On
the Power of Food." Glossary of plant names, notes,
extensive bibliographies ( both ancient &modern authors), index. 214 pp,
pb. Routledge.
Georgian Cookery - $12.95
Stead, Jennifer. Part of the excellent series of small cookbooks distributed at historic houses in Great Britain. Brief historical material, recipes. Hardcover, English Heritage Press
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Good Housewife’s Jewel – Temporarily Out of Stock |
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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
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 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
The 'Libro de Cozina' of Master Ruperto de Nola, 1529 ed -
$20.00
Vincent F. Cuenca, transl. & commentary. Ruperto de Nola was the cook
of King Fernando of Naples. At his king’s command, he produced this treatise on
cookery. The recipes represent a Spanish culinary tradition. His book also
discusses the service, servants, and officials of the houses of kings and great
lords, as well as how people of lesser estate should conduct their households.
Special features: discussions of carving, hand-washing, duties of various
household officials, dishes for Lent and for invalids. Spiral bound paper.
87pp. Footnotes, bibliography, author’s commentary
Vincent Cuenca
Lore of Spices - $10.00
J.O. Swahn. Illustrated history of the tastiest plant products in the world. Spices have shaped civilization and enriched every branch of culture, ranging from ancient mythology and medieval politics to folk medicine and modern biochemistry. Their dramatic past is recounted with lively humor, seasoned with solid facts. Considers 40 leading spices, plus references to many others. HC, dw, oversize book, 208pp, color & b/w illos on almost every page. Stoeger
Making a Meal of It: Two Thousand Years of English
Cookery - $26.00
The long history of British cookery is celebrated in this fully illustrated book, which traces the development of the national diet from hunter-gatherer ancestors to the Victorians. Discusses the impact of the Roman invasion, colonization of the New World, and technological developments during the Industrial Revolution, as well as the impact of bottled & canned products (which brought about radical changes in food.) Contains many recipes, which have been adapted for the modern kitchen. HC. English Heritage Press
Making the Most of Your Deer - $16.95
Dennis Walrod. In this wide-ranging guide, the author tells you everything
you need to know to maximize the use of your deer. In addition to essential
instruction on field dressing & transport, he goes on to cover salting
& tanning hides, aging venison, leather crafting, soap making, trophy
mounting, & creating home furnishings & decorations. Also included in a
selection of mouthwatering venison recipes. 272pp, 80 b/w photos, 17 illus. pb
Stackpole
Man, Food and Milieu (A Swedish approach to Food
Ethnology) - $10.00
Nils-Arvid Bringeus. In this selection of writings on food, Professor Bringeus demonstrates the fundamental importance of eating not only as a means of satisfying bodily needs, but also as an aspect of culture that combines material, social, and spiritual factors. It tells much of Swedish practices, but in doing so exemplifies European methods of approach. Pb, b/w illus, index. Noters & biblio follow each article. 202pp. Tuckwell Press
Matters of Taste: Food and Drink in 17th Century Dutch Art and
Life - $49.95
Peter G. Rose & Donna R. Barnes. Appeals simultaneously to our culinary
and our artistic taste-buds. Rose provides an overview of Dutch culinary
history from the Middle Ages to the 21st century. This is followed
by a detailed discussion of the foodstuffs shown in 60 17th century
paintings by Dutch Masters. Co-author Barnes discusses Dutch art in relation to
the imagery and symbolism in still life paintings and genre scenes. Recipes
adapted for the modern kitchen are provided, edited by culinary historian
Stephen Schmidt
Syracuse Univ Press
Meals and Recipes from Ancient Greece - $24.95
Eugenia Salza Prina Ricotti. Ancient Greek literature contains a wealth of culinary information on everything from etiquette to menu planning. 56 delicious and do-able recipes, gleaned from ancient sources and updated with ingredients available to the modern cook, are compiled in this book. Also includes material on the role of food in ancient Greek culture (from simple family meals to lavish wedding feasts) beginning with the age of Homer and culminating with the ostentatious banquets of the Hellenistic era. 128pp, 42 color illos. Getty
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 - $24.95
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. Hardcover, 238pp, 32 color illustrations. University
of California Press
Medieval Cookery - $12.95
Maggie Black. Similar to the ‘Food & Drink’ series. hardcover. English
Heritage
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Medieval Kitchen - $18.95 (paper) |
New Food of Life - $44.95
Naimieh Batmanglij. Persian cuisine. Described by the Los Angeles Times
as ‘the definitive Iranian cookbook.’ 240 classical & regional Iranian
recipes, 120 color photos. Discusses various festivals, ceremonies, &
celebrations, and the foods and menus associated with them. Hardcover, 440pp,
sources. Mage Publications
Open-Hearth Cookbook: recapturing the flavor of Early America - $15.00
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
Oxford Companion to American Food and Drink - $49.95
Andrew Smith, editor. With diverse entries covering everything from the smell of asparagus to the history of White Castle, and the origin of Bloddy Marys to the ingredients of jambalaya, this new volume provides a fascinating look at America’s eating culture. HC, dw, 692pp. 18p color illos, numerous b/w illos. Lists of food festivals, food-related museums, food periodicals, food-related organizations. Massive index. Oxford University Press
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Pleyn Delit - $19.95 |
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Preserving Food Without Freezing or Canning - $25.00 |
Proper Newe Boke of Cokerye: Margaret Parker’s Cookery Book - $36.00 –
very limited number available
Anne Ahmed, editor. This delightful little book is drawn from the papers of
Matthew Parker, 14th Master of Corpus Christi College in Cambridge.
It is thought to have belonged to his wife Margaret. Originally published circa
1557, this new edition was prepared in celebration of the college’s 650th
anniversary. Facsimile pages face interpretations based on Catherine Frances
Frere’s 1913 edition. Redacted versions of some recipes are included. HC, dw,
98pp, brief biblio, intro.
Cambridge University
Quaker Woman’s Cookbook: The Domestic Cookery of Elizabeth
Ellicott Lea (revised) - $14.95
William Woys Weaver. In this paper edition, Weaver revises & expands
the material that supplements a reprint of Lea’s 1845 cookbook. He reveals new
information on Lea, her Quaker world, and her cookbook. A glossary traces the
origins & histories of the foods in Lea’s book, placing them in cultural
context. A quintessential example of rural American folk cookery of the 19th
century. Includes modern conversions. 384 pp, pb Stackpole
Recipes from Banquet dels Quatre Barres (2nd edition) - $12.95
Translated by Thomas & Cynara McDonald (Master Thomas Longshanks &
Mistress Aelfwynne Grythesdohter). These recipes are translated from Libre
de Sent Sovi, which "represent the oldest surviving collection of
recipes from the medieval Catalan cuisine…" A number of copies of this
manuscript, designated by their location, survive, and the material is drawn
from several of them. Dating is uncertain, but "the introduction to the
Valencia manuscript places the date of the original at 1323…. For each recipe
in this collection, we have provided a faithful transcription of the original
text, a pseudo-literal translation, and our modern redaction." Recipes are
divided into three sections: from the Valencia ms, the Barcelona ms, and ‘Other
Recipes." Tr pb, spiral bound, 8-1/2x11, 46 pp, 24 recipes. Also includes
menus & brief biblio.
Receipt
Book of Lady Anne Blencowe – SALE - $15.00
Interpreted for today by Christina Stapley. The personal recipes of Lady Anne Blencowe (born 1656, married 1675), passed down through six generations. Lady Anne lived the usual life of a gentlewoman, and her book of recipes includes both culinary and medicinal treasures. First published in 1694, a limited edition (650 copies) was produced in 1925 by Adelphi Press. Although the original manuscript has unfortunately been lost, this new edition was produced from the 1925 edition. Ms Stapley, for more than 30 years a student of herbs and herbology, has given us this fine interpretation. Hardcover, 146pp, brief biblio. 145 original recipes, with 43 adaptations. 9 color illos, British measurements used. Heartsease Books
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Roman Cooking - $14.95 |
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Roman Dining - $19.95
Edited by Barbara K Gold & John F Donahue. This special issue of the American Journal of Philology illuminates the nature and function of food and dining in the Roman world, offering historical, sociological, literary, cultural, and material perspectives. The articles collected here explore Roman culture and material practice, including the dietary practices and nutritional concerns of the Romans, dining and its links to ideology during the early Imperial period, public banqueting and its social function in Roman society, and the emphasis placed on the waiting servant in both domestic and funerary settings.
Johns Hopkins Press
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Scots Kitchen: Its Traditions and Lore with Old-Time
Recipes - $14.95 |
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Silk Road Cooking; a vegetarian
journey - $35.00
Najmieh Batmanglij. 150 delicious vegetarian dishes, all of which have
their origins along the ancient Silk Road. 270 color illos, Intro, glossary, sources
list. 230pp, pb. Mage Publications
Soup for the Qan - Out of Print.
Might be reprinted – maybe…
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, autographed. Very limited number available. Keegan Paul
Stuart Cookery - $12.95
Brears, Peter. Part of the English Heritage cooking series. Similar to Medieval Cookery & Tudor cookery. Hardcover.
Sugar Plums & Sherbets - $24.95
Laura Mason’s renowned history of sweets in England now available in paper.
Of particular interest to Scadians are the chapters on sugar boiling (including
a table of sugar names and tests for various boiling heights), confits and
sugar plate, as well as food colourings. Each chapter contains clear recipes
for a number of the sweets discussed therein. Paper, 250pp. B/w contemporary
illos, modern sketches. Appendix includes glossary of ingredients, equipment,
pulling sugar, more. Notes on each chapter, excellent biblio & index.
Prospect Books
Sussex Recipe Book - $30.00
M K Samuelson. Although published in 1937, this book preserves recipes from
much older sources, inc Philadelphia Shoebridge’s manuscript from 1708. First
reprint of this delightful title, inc. period b/w drawings. HC, 192p. Southover
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Take 1000 Eggs or More - $24.95 |
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A Taste of Ancient Rome - $22.50 |
Taste of Conquest: The Rise and Fall of the Three Great
Cities of Spice - $25.95
Michael Krondl. In the
author’s words, this is a ‘foodie history of the spice trade, focusing in on
the three great spice emporia of Venice, Lisbon, and Amsterdam, that largely
controlled the European trade between 1300 and 1700. The book documents plenty
of spice-laced meals…but also some surprising facts. Suffice it to say that
researching the subject was both a gustatory and an intellectual treat. The
result, I think, is a pretty book and an entertaining read.’ Hardcover. Virtual
footnotes available. Ballantine Books.
A Taste of Persia: An Introduction to Persian Cooking - $19.95
Najmieh K. Batmanglij
Presents a multi-textured tapestry of authentic Persian recipes illuminated by historic,
sociological, and personal anecdotes. The recipes have been adapted for today’s
cook, and some highlight "modern" ingredients unknown to the
ancients. Among these, for example, are the green beans and tomatoes that came
to Iran from the New World. Nonetheless, despite this modernity, certain
threads unique to traditional Persian cookery can picked out in the recipes.
Among these: the use of such fragrant spices as cinnamon, saffron, and mint;
the copious use of yogurt to enhance stews, sauces, and dips; the development
of the elaborate rice dishes – redolent with the aroma of herbs, spices, and
fruit – that are the crown of Persian cuisine; and the introduction of such
colorful and flavorful fruits as pomegranates, barberries, and Seville oranges
into recipes where the Western cook might consider their use… unusual, to say
the least. The author gives clear, step-by-step instructions for 100 recipes
that introduce the reader to the distinctive qualities of this ancient cuisine.
Her bright, sprightly language will appeal equally to the history buff, the
serious cook, and the avid cookbook reader. Sixty color photographs of
mouth-watering dishes are guaranteed to pique the appetite of the most jaded
epicure. Appendices include a dictionary of Persian cooking and ingredients;
cooking equivalents for US, UK, and metric measurements; and a resource guide
to Persian restaurants and groceries in the US and Canada. Historic
introduction. Index. 176 pp, trade pb.
Mage Publishers
Tastes of Anglo-Saxon England - $7.95
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.
Tea and Chinese Culture - $19.95
Ling Wang. Offers a fascinating assessment of the historical and cultural significance of Chinese tea. Beginning with prehistory, where tea was seen as a medicinal miracle in legendary times, Wang shows how tea made the transformation from medicinal herb to favored drink of everyday Chinese in all walks of life. Tr pb, 183pp, many color illos & historical sketches, appendix of famous teas. Books from China
Tea with Jane Austen - $16.95
Kim Wilson. Who would not want to sit down with Jane Austen & join her
in a cup of tea? Here is a book that shares the secrets of one of her favorite
rituals, which begins with tea drinking in the morning & ends with tea in
the evening, at balls & other gatherings. Each chapter includes a
description of how tea was taken at a particular place or time of day, along
with history, recipes, excerpts from Austen’s novels, and more. 128pp, illus,
biblio, index, hc
Jones Books
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Tender Meat Under the Saddle - $25.00 Sonderband VII: Subtitle: Customs of eating, drink, and hospitality among conquering Hungarians. Series of essays on various aspects of this topic. Scholarly. Tr pb. Medium Aevum Quotidianum. |
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Traveling Dysshes (2nd Edition) : Or, Foods for Wars, Peace,
and Potlucks - $20.00
Siobhan Medhbh O’Roarke and Cordelia Toser.Presents an engaging glimpse of
medieval cookery, with recipes that do, indeed, "travel" well. Food
tables enable the beginning chef to wend his/her way through the labyrinth of
"acceptable" period ingredients. "No cook" and
"minimal cook" food recommendations are provided for the novice.
Recipes include soups, sauces, savory pies, poultry, meats, vegetables,
deserts, etc. The recipes are translated from original medieval and renaissance
sources; the original text, date, and place of origin are included, along with
the translator’s name. Many of the recipes use ingredients and spices commonly
available today; in addition, a list of acceptable substitutes is provided.
Sample menus, extensive annotated bibliography, resource list, notes, index,
woodcuts and line drawings. 167 pp, wirebound pb with laminated covers. Elfhill
Press.
Tudor Cookery - $12.95
Peter Brears. Similar to the excellent ‘Food & Drink in Britain series.
hardcover. English Heritage
Viandier
of Taillevent - $31.00
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
Victorian Cookery - $14.95
Black, Maggie. Similar to Tudor Cookery. A charming series, excellent for gifts. Hardcover, English Heritage.
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
Water
of Life: a history of wine-distilling and spirits from 500BC to AD 2000 -
$60.00
C. Anne Wilson. This important book looks at the entire history of distilling in the Middle East and Europe. Wilson links the art to alchemical practice and the Dionysian cults, to the research of Persians and Arabs, into more mainstream development by medieval and Renaissance alchemists, and on into the landed gentry’s distilling for liquor and perfumed waters. HC, 300pp, 12 b/w illos. Prospect Books
Wild Fermentation: The flavor, nutrition, and craft of live-culture foods -
$25.00
Sandor Ellix Katz. Despite its somewhat didactic tone, this is an excellent guide to the making of fermented foods. It is global in scope, including yogurt, tempeh, and injira among its recipe offerings. Beginning with extensive material dedicated to the health benefits of fermented foods, the phenomenon of fermentation, and the undesirability of sterilized, uniform, mass produced food, the author continues with chapters on vegetable ferments, bean ferments, dairy and vegan substitute ferments, breads and pancakes, grain porridges and beverages, wines (including mead, cider, and ginger beet), beers, and vinegars. A final chapter considers fermentation in the cycles of life, soil fertility, and social change. 130 pages of recipes & instructions, 6p biblio, thorough notes and index. Tr pb, 187 pp, illus with black & white pen sketches. Chelsea Green