History

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world's greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you'll discover how unique flavors are...

When Peter Minuit bought Manhattan for $24 in 1626 he showed his shrewdness by also buying the oyster beds off tiny, nearby Oyster Island, renamed Ellis Island in 1770. From the Minuit purchase until pollution finally destroyed the beds in the 1920s, New...

'Charming, important . . . a journey of discovery' TelegraphOver the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells...

With fantastical narratives, home-brewing instructions, and original craft cocktail recipes, Mead is the ultimate exploration of the resurgent alcoholic beverage that is nearly as old as time itself. Beloved by figures as diverse as Queen Elizabeth and...

Winner, Gourmand World Cookbook Awards - Food - Food Heritage - USANominee, Book Award in Food Issues and Advocacy, James Beard FoundationThe Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781101990599Author Daniel StoneFormat PaperbackPage Count 416Imprint E P Dutton & Co IncPublisher Penguin Putnam Inc

Chocolate - 'the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on...

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. "With Kachka, Bonnie...

In roughly one hundred years - from the 1870s to the 1970s - dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food...

Supper for one? Whether you're a career girl, bedsitter or bachelor, this vintage 1950s cookery gem introduced by Bee Wilson is 'wonderful ... funny and full of charm' (India Knight) with 'lots of ideas worth nicking' (Rachel Cooke).The Career Woman (who...

From oolong to sencha to chai, tea is one of the world's most popular beverages. Perhaps that is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings, from the...

Discover the culinary heart of Northern Portugal through the stories, food, and history of Bolhao. Bolhao Market's century-old walls are crumbling as its vendors and visitors wait for the restoration that will return it to its former glory. Though the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780679744382Author Wolfgang SchivelbuschFormat PaperbackPage Count 256Imprint Vintage BooksPublisher Random House USA IncWeight(grams) 221gDimensions(mm)...

Written by the Fortnum & Mason Drinks Writer of the Year 2020.Updated with more than 80 new gins.With more gin brands available than ever before, you need to know how to choose and get the most out of the brands you buy, understanding their flavours so...

Avis Crocombe really did exist - she was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a...

Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as...

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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018804Author Tom JaineFormat PaperbackPage Count 136Imprint Prospect BooksPublisher Prospect Books

From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu.On the Menu is a stunning collection of menus, from those at the...

'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly'Our first lady of food.' The Irish Independent'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazineBased on the hugely popular courses at...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780399172618Author David WondrichFormat HardbackPage Count 384Imprint TarcherPerigeePublisher Penguin Putnam IncWeight(grams) 476gDimensions(mm) 217mm *...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781933823478Author Najmieh BatmanglijFormat PaperbackPage Count 640Imprint Mage PublishersPublisher Mage PublishersWeight(grams) 2354g

Located only blocks from Tokyo's glittering Ginza, Tsukiji--the world's largest marketplace for seafood--is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and...

First published in 1942 (and retailing at 1s 6d) in response to the growing use of factory-made foods and essences, Wild Berries, Fruits, Nuts & Flowers demonstrated how tasty dishes could be made using the wild fruits and flowers of the countryside. ...

Lizzie Stark takes readers on a witty, revealing and delightful journey through the natural and cultural history of the egg, exploring its deep symbolism, innumerable uses and metabolic importance in twelve dazzling specimens. From Mali to Finland, Stark...

FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since.With wit and wisdom,...

From the cassoulet that won a war to the crepe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of...

Stotty 'n' Spice Cake brings together regional recipes, dialect, social history and kitchen technology to give us an insight into how kitchen skills, tools and diets have developed. Bill Griffiths takes us on a journey through cooking history - from the...

THE MYTHS SURROUNDING THE WORLD'S FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did the Neapolitan "macharoni" turn into the ubiquitous spaghetti? Is it even an Italian dish? Hundreds of shapes and...

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have...

In the history of food, the tomato is a relative newcomer outside its ancestral home in Mesoamerica. And yet, as we devour pizza by the slice, dip French fries in ketchup, delight in a beautiful Bolognese sauce, or savor tomato curries, it would now be...

"An intoxicating read. You'll want to consume it twice." -A.J. Baime, New York Times bestselling author of The Accidental President and Dewey Defeats TrumanA fun little book packed with historic Churchill information, drinking companions, locations, and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780451495693Author Ryan JacobsFormat PaperbackPage Count 288Imprint Clarkson PotterPublisher Potter/Ten Speed/Harmony/Rodale

A delicious anthology of classic food writing to satisfy every palate, this gorgeous book will delight food lovers everywhere.Part of the Macmillan Collector's Library; a series of stunning pocket size classics. These beautiful books make perfect gifts...

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...

Contrary to what is often believed, good food was valued highly in the Middle Ages - the fragrance of exotic spices filled the air, meat turned on the spit and fish was consumed in abundance for religious reasons. The wealthy made a show of their...

Look. Swirl. Sniff. Taste. Savour. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine. How did wine surpass all other beverages to achieve global domination? In...

Mother's Milk or Blue Ruin, Dutch Courage or Cuckold's Comfort - the fanciful nicknames that gin has acquired only hint at its colourful story. The story begins with the aromatic juniper berry originally used by the Dutch to flavour the whisky-like...

Originally served at the coronations of French kings, Champagne is now popular around the world and sales increase year on year as people discover this delicious, delightful, de-lovely drink. Although Champagne only comes from a small area, there are...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781631593642Author Ronald PattinsonFormat PaperbackPage Count 160Imprint Quarry BooksPublisher Quarto Publishing Group USA IncWeight(grams)...