Books in category Cooking – History

  • Food Matters

    Food Matters
    Carolyn A. Nadeau

    In the second sentence of Don Quixote, Cervantes describes the diet of the protagonist, Alonso Quijano: “A stew made of more beef than mutton, cold salad on most nights, abstinence eggs on Saturdays, lentils on Fridays, and an additional …

  • The Virginia Housewife

    The Virginia Housewife
    Mary Randolph

    This facsimile edition of Mary Randolph’s Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts.

  • A Continual Feast

    A Continual Feast
    Evelyn Vitz

    Includes wonderful illustrations. A Continual Feast brings new meaning to "breaking bread together.

  • Authentic Recipes from Thailand

    Authentic Recipes from Thailand
    Sven Krauss, Laurent Ganguillet

    This book presents a cross section of Thai recipes from all regions of the country – as prepared in private homes, street stalls and even palace kitchens.

  • Standard Paper Bag Cookery

    Standard Paper-Bag Cookery
    Emma Paddock Telford

    Published originally in 1912, this volume aims to provide housewives with an economic and labor-saving manner for creating delicious family meals.

  • Aguecheek s Beef Belch s Hiccup and Other Gastronomic Interjections

    Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections
    Robert Appelbaum

    'Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections' tells the story of how early modern Europeans put into words these complex and evolving relationships between cooks and diners, hosts and guests, palates and tastes, …

  • Ladie Borlase s Receiptes Booke

    Ladie Borlase’s Receiptes Booke
    Ladie Borlase, David E. Schoonover, Jessica Renaud

    Ladie Borlase's Receiptes Booke, an English manorial and culinary manuscript, has been in existence for at least 333 years.

  • Creamy and Crunchy

    Creamy and Crunchy
    Jon Krampner

    To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing …

  • Founding Foodies

    Founding Foodies
    Dave DeWitt

    In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat.

  • Canadians at Table

    Canadians at Table
    Dorothy Duncan

    Here is one of the most unique and fascinating food histories in the world.

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