Willan, Anne
Summary: "Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books,...
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Publisher / Publication Date: Scribner 2020
Copies Available at Woodmere
1 available in Adult Display, Call number: 641.5092 WILCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food WillanSteinberg, Ellen FitzSimmons
Contents: Preserving the heritage -- Leavened breads and cakes -- Traditions and innovations -- Dainty dishes -- Of cooking and medicinal foods.
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Publisher / Publication Date: Wayne State University Press 2007
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.12 STEBlack, Maggie.
Summary: Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, and eating and drinking. Fortunately one of Jane's dearest friends,Martha Lloyd, lived with the family for many years and recorded in her "Household Book" over 100 recipes enjoyed by the Austens. This family fare, tested and...
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Publisher / Publication Date: British Museum Press 2002
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1 available in Adult Non-fiction, Call number: 641.5942 BLATwitty, Michael
Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...
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Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017
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1 available in Adult Non-fiction, Call number: 641.59 TWIEighmey, Rae Katherine.
Summary: "Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to...
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Publisher / Publication Date: Random House Inc 2013
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1 available in Adult Non-fiction, Call number: 641.5973 EIGMoreno, María Paz
Summary: As the capital city of Spain, Madrid is nowadays considered one of the most interesting "food towns" in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the modern, and even the futuristic; a cuisine that has consistently received high praise from the likes of New York Times' critic Mark Bittman and...
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Publisher / Publication Date: Rowman & Littlefield 2018
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1 available in Adult Non-fiction, Call number: 641.5946 MORZiegelman, Jane
Summary: "From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture. The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929,...
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Publisher / Publication Date: Harper 2016
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1 available in Adult Display, Call number: 641.5 ZIEParker Bowles, Tom
Summary: "Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including: • Breakfast: Queen Camilla's Porridge, Herrings Fried in Oatmeal and Kedgeree • Lunch: George V's Curry, Buckingham Palace Mutton Pies • Tea: Queen Mary's Birthday...
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Publisher / Publication Date: Ten Speed Press
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1 available in New Non-fiction, Call number: 641.5941 BOWMiller, Adrian.
Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....
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Publisher / Publication Date: 2013
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1 available in Adult Non-fiction, Call number: 641.59 MILMiller, Max
Summary: "What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From...
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Publisher / Publication Date: Simon Element 2023
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Place a hold to request this item.Lin, Grace
Summary: "The origin stories of each Chinese dish told using the framework of Chinese cuisine--oftentimes based in folklore, both ancient and contemporary"--
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Publisher / Publication Date: Little, Brown and Company 2023
Copies Available at Peninsula
1 available in Juvenile, Call number: J641.5951 LINRaedisch, Linda
Summary: "Spice up your season by rolling, molding, and kneading your way through the world's oldest and most iconic Christmas recipes. This culinary adventure offers fascinating historical details and uncanny tidbits about sailors, saints, tomb raiders, refugees, and witches. You will discover what the ancient Egyptian version of gingerbread was like, why cookies were once considered pharmaceuticals,...
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Publisher / Publication Date: Llewellyn Publications 2023
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Place a hold to request this item.Muhlke, Christine
Summary: Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens,...
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Publisher / Publication Date: Phaidon 2019
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1 available in Adult Non-fiction, Call number: 642.509 MUHWilson, Bee.
Summary: Traces the history of cooking through a series of engaging cultural anecdotes while demonstrating how technological innovations ranging from the mortar and pestle to the microwave have shaped how and what humans eat.
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Publisher / Publication Date: Basic Books 2012
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1 available in Adult Non-fiction, Call number: 643.3 WILGrescoe, Taras
Summary: "Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United...
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Publisher / Publication Date: Greystone Books 2023
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1 available in Adult Non-fiction, Call number: 394.1 GREBruni, Amy
Summary: "Paranormal investigator and Kindred Spirits host Amy Bruni brings together haunted history with ghoulish gastronomy in this designed, story-infused cookbook of nearly 60 locations across America. Discover the eerie hotels, haunted homes, hellish hospitals, and spine-tingling ghost towns through stories and photos, each with a notable recipe to try."--
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Publisher / Publication Date: Harper Celebrate 2024
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1 available in Adult Non-fiction, Call number: 641.509 BRUCopies Available at Kingsley
1 available in Adult Non-fiction, Call number: 641.509 BRUSimmat, Benoist
Summary: For the first time, a graphic novel tells the story of humanity through the evolution of cuisine. From the discovery of fire to organic cooking, this book is aimed at all curious people and foodies. By the authors of Wine, A Graphic History.As soon as humans mastered fire, they invented cooking. Did you know that Sapiens invented steam cooking and freezing? That the Mesopotamians created soups,...
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Publisher / Publication Date: NBM Graphic Novels 2024
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Place a hold to request this item.Cesari, Luca
Summary: "In this hugely charming and entertaining chronicle of everyone's favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine?...
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Publisher / Publication Date: Pegasus Books 2023
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1 available in Adult Non-fiction, Call number: 641.82209 CESCarlisle, Nancy Camilla.
Summary: It is amazing what this one room--at times a harried workspace and at others the sentimental heart of the home--has meant to people over the course of more than four centuries. America's Kitchens tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth-century kitchens in...
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Publisher / Publication Date: Historic New England 2008
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1 available in Adult Non-fiction, Call number: 674 CARMiller, Tim (Timothy Jon)
Summary: American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we...
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Publisher / Publication Date: Rowman & Littlefield 2017
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1 available in Adult Non-fiction, Call number: 641 MILLohman, Sarah
Summary: "American food traditions are in danger of being lost. How do we save them?"--Dust jacket flap.
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Publisher / Publication Date: W. W. Norton & Company 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.12 LOHBarr, Luke.
Summary: Presents a dramatic account of the 1970 gathering in Provence where such culinary luminaries as James Beard and Julia Child debated and inadvertently launched the modern food movement in America.
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Publisher / Publication Date: Random House Inc 2014
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1 available in Adult Non-fiction, Call number: 641.5973 BARWalker, Barbara M. (Barbara Muhs)
Summary: Recipes based on the pioneer food written about in the "Little House" books of Laura Ingalls Wilder, along with quotes from the books and descriptions of the food and cooking of pioneer times.
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Publisher / Publication Date: Harper, an imprint of HarperCollins Publishers 2018
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.5 WALBizzarri, Amy
Summary: The Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The program also threw in three square meals a day served in the camp mess hall. Bizzarri's book features the recipes that sustained not only the CCC during the Great Depression but...
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Publisher / Publication Date: American Palate, a division of The History Press 2023