The Supper of the Lamb: A Culinary Reflection
ISBN: 9780156868938 / Angielski / Miękka / 288 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.
From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything f...
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cena:
94,02 zł |
The Oldest Cuisine in the World: Cooking in Mesopotamia
ISBN: 9780226067353 / Angielski / Twarda / 152 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the... In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotami... |
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cena:
240,24 zł |
Martha Washington's Booke of Cookery and Booke of Sweetmeats
ISBN: 9780231049313 / Angielski / Miękka / 518 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Martha Washington's recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her introduction. For the historian, she documents...
Martha Washington's recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that...
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cena:
227,67 zł |
Sacred Cow, Mad Cow: A History of Food Fears
ISBN: 9780231131926 / Angielski / Twarda / 416 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrieres traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates...
Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-huma...
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cena:
207,48 zł |
A History of Cooks and Cooking
ISBN: 9780252025808 / Angielski / Twarda / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) A history of the art of cooking begins with the clay ovens of the prehistoric Mediterranean world and the the bronze ovens of ancient China and paints a vivid portrait of what would follow in Asian street markets, palace kitchens, greasy diners, and Taco Bell.
A history of the art of cooking begins with the clay ovens of the prehistoric Mediterranean world and the the bronze ovens of ancient China and paints...
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cena:
124,44 zł |
A History of Cooks and Cooking
ISBN: 9780252071928 / Angielski / Miękka / 400 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) 'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.
'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human hist...
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cena:
103,69 zł |
Peanuts: The Illustrious History of the Goober Pea
ISBN: 9780252073281 / Angielski / Miękka / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. Chronicling how peanut consumption and production has changed throughout history, Smith highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape. Chock-full of photographs, advertisements, and peanut recipes from as...
The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smit...
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cena:
67,38 zł |
Moveable Feasts: The History, Science, and Lore of Food
ISBN: 9780275989316 / Angielski / Twarda / 216 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods--such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia--remain staples of their original regions and of the world diet today.Still other items are now grown in places that would have seemed impossible in... Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the ... |
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234,78 zł |
Food in Medieval Times
ISBN: 9780313321474 / Angielski / Twarda / 288 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a... Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines w... |
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cena:
245,70 zł |
Food Culture in Great Britain
ISBN: 9780313327988 / Angielski / Twarda / 264 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people. Commercialization and globalization are shown to... Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge.... |
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cena:
283,92 zł |
Food in Colonial and Federal America
ISBN: 9780313329883 / Angielski / Twarda / 248 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods... The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europe... |
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cena:
245,70 zł |
Cooking in America, 1590-1840
ISBN: 9780313335679 / Angielski / Twarda / 184 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did... There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs wer... |
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cena:
218,40 zł |
Cooking in America, 1840-1945
ISBN: 9780313335747 / Angielski / Twarda / 232 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned... This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves r... |
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cena:
234,78 zł |
In the Devil's Garden: A Sinful History of Forbidden Food
ISBN: 9780345440167 / Angielski / Miękka / 352 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages--and how these mouth-watering taboos have defined cultures around the world.
From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart Lee Allen engagingly illustrates that when a pleasure as primal as eating is criminalized, there is often an astonishing tale to tell. Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The... Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages--and how these mouth-watering t...
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cena:
85,47 zł |
A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances
ISBN: 9780393326277 / Angielski / Miękka / 450 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities....
Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here ...
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cena:
149,57 zł |
Siren Feasts: A History of Food and Gastronomy in Greece
ISBN: 9780415156578 / Angielski / Miękka / 336 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character.
In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical... Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. R...
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cena:
197,05 zł |
On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution
ISBN: 9780415920209 / Angielski / Twarda / 408 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) Michael and Ariane Batterberry, founders of Food and Wine magazine, detail a journey through the streets of New York, exploring the customs in eating, drinking and entertainment of both high and low culture. They provide historical details - including quality and cost. First published in 1973 when New York seemed to be a city in decline, the original edition of saw very little hope in the city's culinary future. New York, though, was on the brink of a food revolution and a total reinvention of the American dining experience. This text redresses that miscalculation and celebrates the growth of...
Michael and Ariane Batterberry, founders of Food and Wine magazine, detail a journey through the streets of New York, exploring the customs in eating,...
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cena:
217,80 zł |
Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do about It
ISBN: 9780415922272 / Angielski / Twarda / 290 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) First Published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
First Published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
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cena:
674,31 zł |
Gusto: Essential Writings in Nineteenth-Century Gastronomy
ISBN: 9780415970921 / Angielski / Twarda / 342 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reyniere, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English so...
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cena:
700,25 zł |
Gusto: Essential Writings in Nineteenth-Century Gastronomy
ISBN: 9780415970938 / Angielski / Miękka / 342 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych (dostawa przed świętami) The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reyniere, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English so...
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cena:
186,68 zł |