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Inventing Wine: A New History of One of the World's Most Ancient ...
by Paul Lukacs

Language

English

Pages

385

Publication Date

October 21, 2013

Product Description
Customer Reviews
<p><strong>"Meticulously researched history…look[s] at how wine and Western civilization grew up together." —Dave McIntyre, <em>Washington Post</em></strong></p><br /><p>Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history—how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.</p>
A Feast of Ice and Fire: The Official Game of Thrones Companion C...
by , Sariann Lehrer

Language

English

Pages

240

Publication Date

May 29, 2012

Product Description
Customer Reviews
Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series <i>Game of Thrones </i>are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. <br />  <br /> A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—<i>A Feast of Ice and Fire </i>lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.<br />  <br /> These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a <i>khaleesi</i>). In all, <i>A Feast of Ice and Fire</i> contains more than 100 recipes, divided by region:<br />  <br /> <b>• The Wall: </b>Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge<br /> <b>• The North: </b>Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples<br /> <b>• The South: </b>Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts<br /> <b>• King’s Landing: </b>Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey<br /> <b>• Dorne: </b>Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste<br /> <b>• Across the Narrow Sea: </b>Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts<br />  <br /> There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.<br /><br /><b> Includes a Foreword by George R. R. Martin</b><br /><br /><br /><i>From the Hardcover edition.</i>
A History of the World in 6 Glasses
by Tom Standage

Language

English

Pages

322

Publication Date

May 26, 2009

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><b><br /></b><b>From beer to Coca-Cola, the six drinks that have helped shape human history. </b><br /><b><br /></b>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. <br /><br /><i>A History of the World in 6 Glasses</i> tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.<br /><br />For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p><br /><br /><br /><i>From the Trade Paperback edition.</i>
Milk!: A 10,000-Year Food Fracas
by Mark Kurlansky

Language

English

Pages

392

Publication Date

May 08, 2018

Product Description
Customer Reviews
<b>Mark Kurlansky's first global food history since the bestselling <i>Cod</i> and<i> Salt</i>; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. </b><br /><b> </b><br />According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. <br /> <br />Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.<br /> <br />Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
The Story behind the Dish: Classic American Foods
by Mark McWilliams

Language

English

Pages

272

Publication Date

April 06, 2012

Product Description
Customer Reviews
<p>Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture.</p><p>• 48 entries on the development, popularization, and adaptation of each dish</p><p>• Numerous recipes </p><p>• Historical photographs of American foods</p><p>• Recommended reading lists for each chapter</p>
Food Through the Ages: Stuffed Dormice to Pineapple Hedgehogs
by Anna Selby

Language

English

Pages

128

Publication Date

April 21, 2009

Product Description
Customer Reviews
<DIV><B>The author of <I>Victorian Christmas</I> “recounts some of the most fascinating—and disgusting—dishes our ancestors used to eat. . . . A must-buy book for foodies” (Fiona Shoop, author of <I>How to Deal in Antiques</I>).</B><BR />  <BR /> With people’s fascination for food increasing, there are more cooking shows and magazines than ever. Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion, which is what this book sets out to explore.<BR />  <BR /> Highlighting the advantages and disadvantages of each era from Roman times onwards, Anna Selby recreates classic recipes from Epicurius’s stuffed dormice to recipes that readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we’re returning to the old-fashioned notion of seasonal foods—just like our ancestors had to do.<BR />  </DIV>
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Bro...
by Anne Byrn

Language

English

Pages

336

Publication Date

August 21, 2018

Product Description
Customer Reviews
<b>From the beloved author of the bestselling Cake Mix Doctor series and <i>American Cake</i> comes a delicious tour of America’s favorite treats, cookies, and candies. </b><br /><b> </b><br />Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In <i>American Cookie</i>, the <i>New York Times</i> bestselling author and Cake Mix Doctor Anne Byrn takes you on a journey through America’s baking history. And just like she did in <i>American Cake,</i> she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.<br /><br />Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
A Taste of Paris: A History of the Parisian Love Affair with Food
by David Downie

Language

English

Pages

304

Publication Date

September 26, 2017

Product Description
Customer Reviews
<p>In his trademark witty and informative style, David Downie embarks on a quest to discover “What is it about the history of Paris that has made it a food lover’s paradise?” Long before Marie Antoinette said, “Let them eat cake!” (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reynière, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.</p><p>Following the contours of history and the geography of the city, Downie sweeps readers on an insider’s gourmet walking tour of Paris and its environs in <i>A Taste of Paris</i>, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette’s exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.</p>
The Chinese Kitchen Garden: Growing Techniques and Family Recipes...
by Wendy Kiang-Spray

Language

English

Pages

240

Publication Date

February 08, 2017

Product Description
Customer Reviews
<P><B>“A delightful and approachable guide to Chinese kitchen gardening.”—Fuchsia Dunlop, author of<I> Land of Plenty</I> and <I>Land of Fish and Rice</I></B><BR />  <BR /><I>The Chinese Kitchen Garden</I>, by Wendy Kiang-Spray artfully blends the story of her family’s cultural heritage with growing information for 38 Chinese vegetables and 25 traditional recipes. Organized by season, you’ll learn what to grow in spring and what to cook in winter. You’ll find complete growing information for vegetables you may not have considered growing, including lotus root, bamboo shoots, tatsoi, and luffa gourd. The 25 simple, yet delicious recipes—for congee, dumplings, stir fry, and more—beautifully highlight the flavors of the vegetables.<BR />  </P>

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