History

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780802715524Author Tom StandageFormat PaperbackPage Count 336Imprint Walker & CompanyPublisher Walker & CompanyWeight(grams) 318gDimensions(mm) 208mm *...

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...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.AwardsShort-listed for IACP Cookbook Award 2008 and James Beard Award 2008.Book InformationISBN 9781580087452Author Mary Lou HeissFormat HardbackPage Count 432Imprint Ten Speed...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780425211779Author Tony LipFormat PaperbackPage Count 320Imprint Berkley Publishing Corporation,U.S.Publisher Penguin Putnam IncWeight(grams) 539g

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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...

What makes chocolate so alluring? Why is it the inspiration for endless culinary creativity? Sam Bilton explores our complex relationship with this versatile confection, which is made from the humble beans of the tropical cacao tree. Divided...

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. ...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780692878415Author David J GordonFormat PaperbackPage Count 160Imprint Lucky Valley PressPublisher Lucky Valley PressWeight(grams) 231gDimensions(mm) 234mm...

Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book. Probing beneath the apparent confusion of...

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...

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing expose, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The...

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

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...

The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warraq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes), containing over 600 recipes. However, it would take another three centuries...

"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...

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...

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

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780804186315Author Luke BarrFormat PaperbackPage Count 320Imprint Bantam Books IncPublisher Random House USA Inc

*Recipient of the James Beard Media Award - Claiming the title of best book in the "Beverage without Recipes" category**Top 10 Nominee of the Spirited Award from the Tales of the Cocktail Foundation*This stunning guide invites you into the story of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781607749820Author Carolyn PhillipsFormat HardbackPage Count 528Imprint Ten Speed PressPublisher Ten Speed PressWeight(grams) 1871gDimensions(mm) 259mm *...

'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 ...

"From a historical point of point, the book is fascinating... From a literary point of view, it's eloquent ... If you're a Bordeaux wine collector with deep pockets and a large cellar, it's invaluable." -Tamlyn Currin, Jancis Robinson "Associations and...

An army marches on its stomach and it fights on its stomach too - yet have you ever wondered how hundreds of men on the frontline are fed amidst hails of bullets and how kitchens are created in the desert or in the trench lines? In 1941 the army...

"Who better to supply us with our first comprehensive historical survey than the wine writer with the magic pen, Hugh Johnson?" - Jancis Robinson MW Hugh Johnson has led the literature of wine in many new directions over a 60-year career. His classic...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018835Author Blandine VieFormat PaperbackPage Count 288Imprint Prospect BooksPublisher Prospect Books

"With over 3,000 years of history behind it, the future of Sherry lies in its past. Sommeliers admire it for its many varieties and Ben Howkins' book will tell you why." - Steven Spurrier "Here Ben Howkins approaches his subject with passion and flair,...

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,...