History

Ten years after the phenomenal success of her once-in-a-generation cookbook, former The New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. Devoted Times subscribers as well as newcomers to the paper's...

WINNER OF THE DRINK BOOK AWARD AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2017.Pete Brown has visited hundreds of pubs across the UK and is uniquely placed to write about pubs that ooze atmosphere, whatever the reason, be it food, people, architecture,...

The food of the Venetian Republic is steeped in stories from the days when Venice and its surrounds controlled the silk, saffron and spice trading routes from East to West. But how did such a small place enjoy unrivalled opulence for so long also play a...

'Istria is testament to the idea that recipes are so much more than instructions, that they are accumulated layers of stories and histories, both personal and collective, brought to life every time a dish is made. An exquisite book.' - Rachel Roddy ...

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is...

The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the...

Winner in the Gourmand World Book Awards for 'Culinary Heritage'Shortlisted for the Fortnum & Mason awardsShortlisted for the Andre Simon Memorial Award'... a work of art' delicious. magazineLet Regula Ysewijn take you to the heart of what it means to be...

Waters of life. Distilled spirits of all kinds have borne that name, in various tongues, since time immemorial. Aqua vita. Eau de vie. Uisge Beatha. Tom Morton has travelled the world in search of the finest drams the planet has to offer. His journeys...

In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants. ...

Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda...

The Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell...

'There is more history in a bowl of pasta than in the Colosseum,' writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City, and global civilization...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607746355Author Jonathan HennesseyFormat PaperbackPage Count 180Imprint Ten Speed PressPublisher Random House USA IncWeight(grams) 556gDimensions(mm)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781524761738Author Toni MartinFormat HardbackPage Count 320Imprint Ballantine Books Inc.Publisher Random House USA Inc

For anyone who's ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation. Showing how southerners cultivated over 2,000 apple...

Discover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova's conquests, how peas almost poisoned General Washington, and why some seventeenth-century turnips were considered degenerate. Rebecca Rupp...

'Spaghetti in aspic, anyone? Revel in astonishing dishes from yesteryear: Stuffed Cocktail Grapes, Savoury Sausage Salad, a spunky Shrimp-Salmon Mould and so much more. Anna Pallai was brought up on 1970s stalwarts of stuffed peppers, meatloaf and...

Night after night, chefs and their crews multitask in a way that puts deskbound workers to shame. Have you ever wondered how they do it? In Work Clean, Dan Charnas uncovers their secret: mise-en-place ('putting in place' to you and me) - the...

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn...

Thirty new and classic cocktail recipes inspired by the colorful and controversial Winston Churchill. This charming book from the Imperial War Museums features dozens of cocktail recipes, each accompanied by detailed instructions, an ingredients...

Written for food aficionados everywhere, this book provides an entertaining look at the history and development of the key foods we eat every day. Mike Gibney, Professor Emeritus of Food and Health at University College Dublin, traces the story of food...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780486795768Author Hannah GlasseFormat PaperbackPage Count 336Imprint Dover Publications Inc.Publisher Dover Publications Inc.Weight(grams)...

Best-selling author and noted illustrator of Nature Anatomy, Julia Rothman takes her pen into the kitchen with this charming, illustrated guide to all things edible around the globe. She focuses her curious eye on the origins, types, tools, traditions,...

The ultimate gift for Poldark fans!85 authentic recipes for your manor or boarding house...The mouthwatering Poldark cookery book you've dreamed about!Divided into boarding house or manor, and complete with homey and festive dishes for breakfast, lunch,...

One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780525575023Author Wayne CurtisFormat PaperbackPage Count 304Imprint Crown Publishing Group, Division of Random House IncPublisher Random House USA Inc

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780807069172Author Alicia KennedyFormat HardbackPage Count 232Imprint Beacon PressPublisher Beacon Press

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the ...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783038691280Author Andie PilotFormat HardbackPage Count 112Imprint BergliPublisher Bergli

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout While mother's milk may be the essence of nourishment, it is...

From Britain's favourite Michelin-starred chefs comes Galvin: A Cookbook de Luxe, in which brothers Chris and Jeff Galvin provide their singular take on the world's favourite cuisine - the much-loved and ever-popular brasserie de luxe food of France...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018422Author Muhammad Ibn Al-H Al-BaghdadiFormat PaperbackPage Count 128Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780307390370Author Jean Anthelme Brillat-SavarinFormat PaperbackPage Count 464Imprint Vintage BooksPublisher Random House USA IncWeight(grams)...

Top 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and...

The tomato gets no respect. Never has. Lost in the dustbin of history for centuries, accused of being vile and poisonous, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato has become the avatar for our...

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global...

One of The Times Books of the Year 2020Shortlisted for The Fortnum & Mason Food & Drink Awards 2021, Debut Food Book_____________'Fascinating and entertaining - a pleasure to read.' Claudia RodenHave you ever stopped to wonder how our most beloved foods...

Written by leading cookery author Mary Contini, this delightful narrative is in the bestselling tradition of Anthony Bourdain and Annie Hawes. It tells the tale of the Di Ciacca family, tracing their journey from the barren Abruzzi mountains to the...

Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the...