Cookery Books
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.
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
Annals of the
Caliphs’ Kitchens: Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook -
$195.00
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. Hardcover, 876 pp, with over 30 color illos. Brill
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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 Karen Hess. PB, 336pp.
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
Baking - $18.00
Whether you are taking your first steps in baking or are looking for some exciting new ideas, this book will inspire you. Hardcover, full color ph0tos w/each recipe, 112 recipes, index, 240pp. Parragon Books Ltd
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
Basque Table - $16.95
Teresa Barrenechea. Passionate home cooking from Spain’s most celebrated cuisine. The author takes you on a culinary journey through her homeland, the historic Basque region of Spain’s north-central coast. Includes recipes from San Sebastian to Bilbao and beyond that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking. 130 recipes, from pinchos (tapas) to main course dishes. Tr pb, 232pp, index. Harvard Common Press
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
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 –$45.00
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.
Catalan Cuisine -
$17.95
Colman Andrews. Vivid flavors from Spain’s Mediterranean Coast. Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. This is the definitive guide to Catalan cooking. Using many of the same ingredients as other Mediterranean cuisines, Catalan cooking combines them in unexpected and delicious ways. Includes fascinating information about the history, traditions, and culture of Catalonia. Tr pb, 200 recipes, 331pp, brief pronunciation guide, bibliog., index. Harvard Common Press
Celebration at the
Sarayi; a culinary journey back in time - $24 (CD)
Channon Mondoux. Includes illustrated audio introductions to each section of the ecookbook. The author has resurrected recipes from the 16th century Ottoman Empire and adapted them for the modern kitchen, in easy to print out and use form. Yet it’s not simply measurements & cooking times. She relates the stories behind these dishes, gleans from observations of travelers of the time, and from translations of historical texts. Includes video demonstrations of techniques to guide you, in an easy to navigate multi-media PDF file. TEC Publishing
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
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.
Chocolate: Delicious
Recipes from Candies to Cakes - $12.00
This book is a gorgeous celebration of delectable recipes for chocoholics everywhere. 43 recipes with facing full color photos. Hardcover, dj, index. Parragon Books Ltd.
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 and Dining in
Medieval England - $60.00
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. HC, b/w illos, floor plans, chapter notes, notes on illos13 p bibliog., general index & index of recipes. 557pp, dw. Prospect Books
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
Cooking in Europe,
1650-1850 - $45.00
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
Shakespeare - $55.00
Mark Morton & Andrew Coppolino. The book features a 67-pages introduction on period ideology, dietary theory, law, pharmacology, etiquette, and economics, in addition to the 189 recipes featured here. Appendices include ‘Hard to Find Ingredients’ – featuring substitutions and sources, ‘Sample Menus’ and ‘Wages & Prices.’ Original recipes and redactions. Hardcover, 336pp, photos, glossary, bible, index. Greenwood Heinemann.
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
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.
Culpepper’s Complete
Herbal & English Physician - $24.95
Nicholas Culpepper. Originally published in 1653, this volume is a facsimile of the 1814 edition. The book contains descriptions of herbs and simples, with over 25 b/w illustrations. The second part of the book is a catalog of simples by type, i.e. roots, seeds, etc., with their uses, their humoral qualities, as well as descriptions of the making of waters, syrups, conserves, and other medicinal preparations. Paper, 398pp, index. Applewood
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Dangerous Tastes: The Story of Spices - $19.95 |
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.
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
Desserts:
Mouthwatering Recipes for Delectable Dishes - $12.00
Rosemary Wilkinson. Divided into Cold Desserts, Hot Desserts, Quick & Easy, Low Calorie, Fruit Desserts, Cakes, Pies & Tarts, and International Classics, this book has a wide range of attractive recipes. Some (such as Rose Petal Cream, trifles, and syllabub) are distinctly British, while some are simply alluring (like the Hot Bananas With Rum & Raisins.) Oversize TR paper, 256pp, color illus on every page, introductory material includes instructions on making piecrust, pate sucre, pate chou, preparing various fruits and dessert sauces. Index. Hermes House
Domostroi - $19.95
Carolyn Johnston Pouncy, translator. Household rules & management for
upper-class Russians in Ivan the Terrible's time. Cornell University Press.
Early American Table:
Food & Society in the New World - $37.00
Trudy Eden. A scholarly study, and an exploration of the history of biopolitics, this book offers a unique study of the ways in which English colonists in North America incorporated the ‘you are what you eat’ philosophy into the conception of themselves and their proper place in society. Eden aptly demonstrates that ideas about the body—ideas that may seem irrelevant or even laughable today—not only guided day-to-day personal behavior but also influenced society and politics. In short, the American diet was a democratic diet that had social and political consequences. Hardcover, dj, 193pp, 15 b/w contemporary illus, combined notes and bibliog.
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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
Emperor’s Table: The
Art of Mughal Cuisine - $10.00
.Salma Husain. The Mughals gave India her greatest monuments. They also transformed her cooking, by intermingling Middle Eastern cuisine with Indian spices and ingredients. This book not only traces the history of the Mughal emperors in regard to their fondness for food and contribution to the growth of recipes, but is also an engaging read on the role of each ruler’s personal likes and dislikes as well as how this has shaped the course of food habits in India. Offers a mouth-watering selection from soups and breads to exotic meat dishes, and also showcases the splendor of the table through exquisite miniature paintings. HC, 144pp, 54 recipes, index, genealogy. Numerous color illus. Lustre Press.
The English Housewife - $24.95
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 Desire: Design & the Tools of the Table,
1500-2005 - $30.00
Catalog
of the exquisite exhibition at the Cooper-Hewitt National Design Museum, this
splendid volume displays flatware & cutlery of both ordinary and festive
tables. Explores the evolution, physical
forms, and social meaning of eating utensils over the past 5 centuries. Includes 7 original essays. Color photos,
designs & sketches throughout. HC, dw, 288p, 11p list of plates, 6p end
notes, select bibliog., index. Assouline
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 – $150.00
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
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 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
Food in Early Modern
England: Phases, Fads, and Fashions 1500 -
1760 - $85.00
Joan Thirsk. What
did ordinary people eat and drink five hundred years ago? How much did they
talk about food? Did their eating habits change much? Our documents are mostly
silent on such commonplace routines, but this book digs deep and finds
surprising answers to these questions. Food fads and fashions resembled those
of our own day. Commercial, scientific and intellectual movements were closely
entwined with changing attitudes and dealings about food. In short, food holds
a mirror to a lively world of cultural change stretching from the Renaissance
to the industrial Revolution. This book also strongly challenges the notion
that ordinary folk ate dull and monotonous meals. Highly recommended by ‘Old’
Marian of Edwinstowe. Hardcover, 428pp. Hambledon Continuum Press
Food in Medieval
Times - $25.00
Melitta Weiss Adamson. New light is shed on everyday life in the Middle Ages in England on continental Europe through this unique survey of the food culture. The book considers common foodstuffs, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how different classes entertained and celebrated, and what restrictions they followed for reasons of health and faith. Extensive notes, timeline, lists of sources, glossary, suggested further reading, index, and recipe index. TR pb, 257pp, 20 recipes. Greenwood Press.
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
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
Hearthside Cooking:
Early American Southern Cuisine Updated for Today’s Hearth and Cookstove - $30
Nancy Carter Crump. Second Edition. This is a treasure trove of early American delights, a staple for culinary historians, historical re-enactors, campers, scouts, and home cooks. This new edition brings additional information on African-American food ways, how the Civil War affected traditional southern food customs, and the late 19th century transition from hearth to stove cooking. It contains more than 250 recipes, including both hearth and stove instructions, as well as information on fire construction, safety, tools, and methods. Hardcover, 352pp, notes, 68 illus, index, bibl. University of North Carolina Press
Herbal Vinegar -
$14.95
Maggie Oster. Buying, making, & flavoring vinegar, with dozens of ideas for combination herb, spice, vegetable, and flower vinegars, plus recipes to use these same vinegars. Also includes more than 100 uses for vinegar around the home. TR pb, 172pp, index, list of sources, suggested reading, index. Storey Publishers.
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 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
Jam It, Pickle It, Cure It (and other
cooking projects) - $24.95
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
Lady’s Assistant for
Regulating & Supplying the Table - $31.95
Charlotte Mason. Facsimile of 1787 edition. Also known as Mrs. Mason’s Cookery, this book is a comprehensive source of late eighteenth century English recipes, and contains some of the earliest recipes for sandwiches. Also includes numerous recipes for pickles, conserves and preserves, and a brief discussion of the different degrees of boiling sugar. TR paper, 345ppof recipes, 119 pp of ‘bills of fare’, index. Applewood
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
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.
Bridget Henisch. Henisch, who wrote the excellent Fast and Feast, now offers an insight into the world of the medieval cook, from the chefs in great courts to the peasant wife attempting to feed her family from scarce resources., from cooking at street stalls to working as hired caterers for private functions. Shows how they were presented in the art, literature, and moral commentary of the day, how they functioned, and how they coped with the limitations and expectations which faced them. Hardcover, 15 b/w illus, 245pp, extensive notes, select bibliog., a handful of recipes from Goodman of Paris, suggested readings, index. Boydell
Medieval Cuisine of the Islamic World - $18.95
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
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Medieval Kitchen - $18.95 |
Beverly Le Blanc. Mezze are the delicious snacks and appetizers of North Africa, the eastern Mediterranean, and the Middle East. This book provides the recipes to make almost unlimited combinations of different foods. Hardcover, dj, 96pp, index, brief glossary of unusual ingredients. Color photos accompany each recipe. Parragon Books Ltd.
Moroccan: a culinary
journey of discovery - $12.00
Ghillie Basan. The 38 recipes in this book reflect the unique diversity of Moroccan food, from tradition Berber tagines to French-influenced chicken soup, and from pan-fried shrimp to poached quinces in rose-water syrup. Hardcover, 96pp, color photos w/each recipe. Parragon Books Ltd
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
Of Sugar and Snow: a
history of ice cream making - $24.95
Jeri Quinzio. The author traces the beloved confection from its earliest appearances in 16th century Europe to the small towns of America, and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. Includes a fascinating array of recipes, and traces how this once elite status symbol became today’s universally available and wildly popular treat. Hardcover, dj, notes, extensive bibliog., 286pp, 18 color illus. University of California Press
Old Sturbridge
Village Cookbook, 3rd edition: authentic early American recipes for the modern
kitchen - $18.95
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.
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
On the Observance of
Foods - $24
Anthimus, translated by Mark Grant. Anthimus was a Greek doctor condemned to exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century. In the course of his life in Ravenna he was sent as ambassador to the King of the Franks, and wrote a letter about foods: which were good or bad for you and, sometimes, how to prepare them. This is one of the very earliest ‘cookbooks’ we have. Translated, with general historical introduction, and cross-references to classical medical treatises, the literature of classical cookery, and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. Pb, 142pp, index, facing Latin and English. Prospect Books
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
Opera of Bartolomeo
Scappi (1570): L’arte et prudenza d’un
maestro Cuoco- $95.00
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. 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 |
Presenting the Turkey,
the fabulous story of a flamboyant and flavorful bird - $21.00
Sabine Eiche. From the arrival of the bird in the Old World through its sweeping conquest of European feast tables, to the name’s influence on language, to depictions of the bird itself, and an anthology of poetry and prose describing and praising the bird, this book covers all you might wish to know of it. Hardcover, dj, 127pp, bibliog., credits for the more than 35 color and 15 b/w illus. Centro Di.
Preserved - $22.95
Nick Sandler & Johnny Acton.
This elegant book contains instructions on techniques and recipes for using the
products of drying, salting, smoking (both hot and cold), pickling, preserving
in sugar and alcohol, sausages and salamis, infused oils and vinegars,
fermenting, bottling and canning air exclusion, and freezing. TR paper, 224pp,
color photos throughout, index, list of useful sources. Kyle Books
|
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
Silk Road Cooking; a vegetarian journey - $39.95
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. Keegan Paul
Sultan’s Kitchen -
$21.95
Ozcan Ozan. This Turkish cookbook takes you from tangy peasant chicken soup through mouthwatering desserts such as Pistachio semolina cake. It will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. Color photos grace each recipe. Oversize TR pb, 156pp, index, list of resources. Periplus/Tuttle.
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Take 1000 Eggs or More - $24.95 |
Take 1000 Eggs, Volume ONE -
$12.00
Cindy
Renfrow. Several boxes of the earlier, spiral-bound incarnation of this title
have come to light. This volume has the redacted recipes! Cindy Renfrow.
Tarts - $12.00
Contains a superb collection of sweet & savory tarts, delicious and imaginative recipes for almost any occasion. Beautifully presented with full color photos of each recipe. Hardcover, dj, index, 96pp. Parragon Books Ltd.
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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 - $16.00
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.’ pb. 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 and
Temptation: Food and Art in Renaissance Italy - $29.95
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.
Hardcover, 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.
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
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.
Med/Aevum
Quot
Traveling Dysshes (2nd Edition) : Or, Foods for Wars, Peace,
and Potlucks – Temporarily Out of Stock
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
True History of
Chocolate (2nd edition) - $21.95
Sophie
and Michael Coe. This thorough book begins with the history of the cacao tree
and follows the story up to today’s mass-produced candies and their expensive boutique
counterparts. This is a beautifully written, indexed, and illustrated history
of the Food of the Gods. Tr paper, 280pp, notes, bibliog., index12 color
photos, numerous b/w illus. Thames and Hudson.
True History of Tea -
$26.95
Victor H. Mair & Erling Hoh. The authors consulted Chinese, Japanese, Tibetan, and Mongolian material, carefully sifting fact from legend. The resulting text takes us from the jungles of Southeast Asia to the splendor of the Tang & Song Dynasties, from the tea ceremony politics of medieval Japan to the fabled tea and horse trade of Central Asia and the arrival of European vessels in Far Eastern waters. Tea has played a pivotal role in many aspects of world trade and policies. The authors bring these disparate aspects together in an entertaining book that combines solid scholarship with the quirky and unusual. Hardcover, dj, 280pp, 50 illus, glossary, bibliog., index. Thames & Hudson
Unbelievable Desserts With Splenda - $21.95
Marlene Koch. A new edition of this book featuring Splenda, with 25 additional recipes for an army of baked goods, beverages, and desserts. Hardcover, illus, 160pp, index. NBN
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
Virginia Housewife,
or Methodical Cook - $14.95
Mary Randolph. Originally published in 1838, Randolph’s work is more than just a regional cookbook. It also gives a picture of dishes that were popular around the country at the time. Reflecting the influence of cuisines from other cultures, The Virginia Housewife preserves the multiethnic flavors of American cuisine of the 1830s. Paper, 180pp.
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
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
Wild Sourdough:
The Natural Way to Bake - $24.95
Yoke
Mardewi. With more than 45 easy-to-follow recipes written specially for home
bakers, this book invites you to go back to the basics, with sourdough
ferments. Tr paper, 223pp, index New Holland Pres
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