Cooking History Books

GREAT. Wish there were more books like this out ther

I cannot emphasize what an incredible book this is. I have owned three copies: given one as a present, and have kept two (I couldn't find one when I wanted to re-read it, so had to purchase another). I am very pleased to see that this is still in print after 20 years.

If you are interested in how we, as Americans, have inherited our fondness for sweets; or ever wondered why the Pilgrims almost starved, but the Indians didn't; or the fascinating history of refrigerated shipping of foodstuffs, such as bringing lobster from Maine to the midwest during the 19th century; or the background of Heinz, Kellogg, Graham (Crackers) and other 21st century household names; or the unbelievable decadent dinners served during the Gilded Age in the 1890's, like the one that was only for the pet dogs of the rich. This book is a fabulous source book and entertaining history of American taste (and lack of). Highly recommended. A+++

Waverly Root was a journalist and lived as an ex-pat between the wars in Paris. He did NOT hang out with Stein, Hemmingway, or the other more well known types and wrote a rather amusing autobiography which is no longer in print. However, when he retired from journalism, he began a new career as a food writer. Another book that you may enjoy is FOOD, a dictionary. I haven't checked to see if this too is Out of Print, but it is an incredible collection of short descriptions of what we eat. One of my favorites is the tomato, which even up to this century was considered poisonous in many households.

Gripping Stuff!

Eating Up The Santa Fe Trail: Recipes And Lore From The Old West combines authentic recipes used by trappers, traders, settlers, Native American tribes, Mexicans, and frontier soldiers with anecdotes and stories drawn from the American West. This superb compilation of western history and recipes were gathered together by food historian Sam Arnold and ranges in origin and background from Missouri, across Kansas, to Bent's Fort, Colorado, and on to Santa Fe, New Mexico. Here are step-by-step instructions on preparing a wide variety of trail fare including buffalo, elk, carne, washtunkala (jerked meat stew); and traditional eggnog -- the drink of choice after a hanging! Eating Up The Santa Fe Trail is a unique addition to any cookbook collection and will have a special appeal for students and enthusiasts of the America West.

Arranged by month, this volume takes you through a year of Elizabethan cooking. Oh, so you thought the French invented meringues? This book will not only provide you with many delicious recipes, but also challenge your preconceptions about 16th century food. The book is so intriguing, you'll want to try receipes right away.

Until recent history, women rarely wrote their own stories for the history books, men did. This is especially true of the Hispanic women living in the lands after the Mexican war (1848). The Hispanics living in California and other territories that became the American Southwest were quickly defrauded of their land and civil rights. This cookbook begins with beautifully researched and sensitively written essays describing the social-political context within which Encarnacion penned her recipes. The recipes are as she wrote them in 1898. To cook them accurately presumes adequate knowledge of cooking. Cookbooks are more than a collection of recipes, they transmit culture. This book is necessary for any person deeply interested in the cultural context of California and Southwest cuisine. Before I read this book, I wondered how accurate or true to my experience it would be. My late grandmother, Catalina Maria Ortiz Acosta, was a woman from a prominent Hispanic family, and was born in Los Angeles in 1904. When I read this book I recognized the recipes from the meals and the style of food my grandmother had cooked. The history confirmed the stories she would tell me about the various political elite she knew. (Catalina Pico, the grand daughter of Pio Pico, the last Mexican Governor or Alta California was her godmother.) I highly recommend this book.

This book has the best receipe for madelines anywhere. I love the histories about the pastries, just a little info that adds a touch of panache to a home baked goody.

This is a tasty cookbook, from a yummy resturant, by the sweetest of ladys.This book is filled with simple, hardy, flavorful dishes that taste just as good as they smell. The Sheppards Pie is a classic.. and their chicken salad will be soon! Don't miss the choclate rasberry cake- with choclate frosting made from cream cheese! I make this cake for all my guests and Im always glowing from the compliments! Thank you Marilyn... Buy this book!

"Entertaining With Bluegrass Winners" is a compendium of recipes contributed by bluegrass hostesses who share their favorite dishes along with their family traditions for every season of the year and every special occasion from a formal winter dinner to a Derby-day brunch. Featuring new recipes and menus from Kentucky's legendary horse farms. "Entertaining With Bluegrass Winners" offers thoroughly 'kitchen cook friendly' dishes that range from Fried Green Tomatoes; Cheese Wafers with Pecans; Marinated Cucumber Sandwiches; and Artichoke Soup; to Fireside Venison Chili; Goat Cheese Salad with Pancetta, Dried Cherry, and Port Dressing; Bacon-Wrapped Water Chestnuts; and Banana Cake with Caramel Icing. Organized by Spring, Summer, Fall, and Winter, each recipe is part of a menu from a distinguished horse farm. Very nicely illustrated throughout with more than one hundred color photographs, "Entertaining With Bluegrass Winners" is a unique and prized addition to any personal and community library cookbook collection.

As an avid reader of culinary history aa well as someone who enjoys food and its preparation, this book challenged and gave me spirit and enhoyment! It placed food and eating, our most important needs and rewards in several contexts which made the theme of interest. I better understand the mechanisms of dining and affection now. Another plus is that the recipes included are not the usual hackneyed ones,but interesting, unusual and the results of excellent research. The author, a cultural anthropologist knows whereof she speaks, and even with humor!

This is a unique work which has such delicacies as custard
apple preparations from the Andes. The work describes the
palm fruit of South India and figs which are the native
fruits of Syria. This work describes the prized seaweed
vegetable of the sea. The author describes oriental mushrooms ; such as, enoki, shiitake and other meat substitutes.
The mushroom preparations are low in cholesterol with plenty
of amino acids and Vitamins A,B,C,D, and niacin.
This book will complete your collection of books on fine food.