Russ & Daughters
NATIONAL BESTSELLER From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city. Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers' homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings--smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table.
My Bohemian Kitchen
"Humble-sounding food with not-so-humble flavours. Just gorgeous!" POPPY COOKS"Finally! A much-anticipated cookbook from Czechia, and what a cookbook. Delicious recipes and words and images full of character, history and beauty." OLIA HERCULESMy Bohemian Kitchen is a charming collection of Czech recipes with roots in nostalgia and a surprisingly modern take on seasonality and sustainability in the kitchen.Welcome to the food of Evie Harbury, whose Bohemian kitchen bridges the Czech Republic of her heritage and her home in East London. The book brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. As Evie's childhood memories simmered alongside more recent days spent with friends and family in Bohemian kitchens, Evie realized how much of the Bohemian spirit lives through hospitality and knew she had to write about the cultural ties between this unique country and its relationship with food. Alongside the snapshots of this food are her deliciously simple recipes that capture the influences of the Czech Republic's neighboring countries. Even if you know nothing of this region, there's so much to discover and enjoy.The quaint and quirky chapters include: A Bit(e) of HistoryGranny (Babička)Beer Snacks such as Marinated Cheese (Nakl獺dan羸 Hermel穩n)Soups such as Chanterelle and Dill (Kulajda)The Main Event such as Beef Goulash (Hověz穩 gul獺s)Meatless Mains such as Lucky Lentils (Čočka na kyselo)Something Sweet such as Strawberry Dumplings (Jahodov矇 knedl穩ky)Bohemian Baking such as Honey Cake (Medovn穩k)
Hanover Cook Book
Discover culinary traditions of the past with the "Hanover Cook Book," a delightful collection of recipes from 1922. This vintage cookbook offers a unique glimpse into the kitchens of Hanover and beyond, showcasing a variety of dishes that reflect the tastes and ingredients of the era. From hearty family meals to elegant desserts, the "Hanover Cook Book" provides a fascinating window into early 20th-century American cooking, with a possible emphasis on German-American cuisine, reflecting the heritage of many communities named Hanover. Whether you're a seasoned chef, a history buff, or simply curious about culinary history, this book is a treasure trove of authentic recipes and timeless cooking techniques. Relive the past and bring these classic flavors to your table with the "Hanover Cook Book."This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Italianish
Reinvent classic Italian American dishes with over 100 creative new recipes from Danny Loves Pasta's Danny Freeman Author and pasta expert Danny Freeman is known for his fun and vibrant approach to cooking. His first book, Danny Loves Pasta, made homemade pasta accessible to everyone. In his second book, Italianish, he's expanding his recipes to cover the entire spectrum of Italian American cooking, with over 100 unique and easy twists on the classics. If you like lasagna but don't have time to make an entire one from scratch, try Danny's famous Lasagna Soup. If you like the tomato-basil-mozzarella flavor combination of a caprese salad, try the Caprese Steak Sandwich with Italian Salsa Verde. For lovers of traditional cannoli, the No-Bake Chocolate Cannoli Cheesecake is sure to become a new favorite. The book is designed to be as easy to follow as possible, with a recipe index that organizes recipes by the time the dishes take to prepare. From quick bites to special occasion meals, (or somewhere in between), these fun recipes are for everyone and for every night of the week.
Heartland Masala
Heartland Masala pairs 99 recipes from Indian cooking instructor Jyoti Mukharji with cultural and historical essays by her son Auyon Mukharji. An effervescent celebration of Indian cuisine and the American immigrant experience, this beautiful cookbook is playful, informative, and utterly original. Real Simple, Food Editor's Top Cookbook Pick Slate, Top 10 Best Recipes of the Year The Boston Globe, Best Cookbooks for Holiday Giving Kansas City Magazine, Top Gifts to Give and Receive Filled with rich storytelling, stunning visuals, and a blend of modern and traditional dishes, this book is both a heartfelt portrait of one Midwestern family and a practical guide to cooking incredible Indian meals at home. Here's what makes Heartland Masala special: - Delicious, Accessible Recipes -- 99 carefully tested dishes bring Indian flavors into your kitchen, with ingredients and methods tailored for American home cooks. - Cultural Essays & Family Stories -- Fresh, insightful, and often humorous essays explore the immigrant cooking philosophy, the Mukharjis' mother-son dynamic, and the many quirks of Indian culinary history. - Illustrations & Stunning Photography -- A 32-page full-color photo insert plus original art make this a gorgeous centerpiece for your kitchen or coffee table. - Step-by-Step Guidance -- Jyoti and Auyon include illustrations that demystify complex techniques, along with spice shopping tips to build confidence and skill. A feast for culturally curious readers and adventurous cooks alike, Heartland Masala is unlike any Indian cookbook you've seen before.
Sabzi
Lifting its name from the Persian word for "herbs," Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.
Culinary Backstreet Barcelona
Culinary Backstreets covers the authentic food scene and offers guided food tours in several of the world's greatest gastro-capitals. While the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets comes in.Our small group culinary walks lead you on an educating eating binge through a city's secret side streets and authentic markets, visiting countless hard -to-find culinary gems and, in between bites, untouristed historic monuments. Let us show you the way.
Culinary Backstreet Barcelona
Culinary Backstreets covers the authentic food scene and offers guided food tours in several of the world's greatest gastro-capitals. While the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets comes in.Our small group culinary walks lead you on an educating eating binge through a city's secret side streets and authentic markets, visiting countless hard -to-find culinary gems and, in between bites, untouristed historic monuments. Let us show you the way.
The First African American Cookbooks
Two of the Earliest Known African American Cookbooks in One VolumeDiscover the culinary genius and cultural legacy of two pioneering Black authors: Malinda Russell - Her 1866 cookbook, A Domestic Cookbook, is the first known cookbook by a Black woman in the United States.Rufus Estes - A former Pullman chef whose 1911 book, Good Things to Eat, offers rich insight into post-Civil War African American cooking.Why this edition matters: Historic significance - Rare texts written during or shortly after slaveryCulturally vital - Celebrates Black excellence in the culinary artsAuthentic recipes - From homestyle baking to fine dining menusPerfect for food historians, researchers, and home cooksThis collection includes modern typesetting. Whether you're studying American history or exploring vintage cuisine, this is a powerful and inspiring addition to your bookshelf.
Village Life
Author, entrepreneur, and part-time Tuscan resident Angela Correll shares charming reflections on her everyday experiences in Italy, along with valuable lessons to help readers enrich their lives, wherever they call home. Grab your cappuccino and settle in for a sweet taste of village life. After several trips to Italy over the last 25 years, Angela Correll and her husband, Jess, decided to take the leap and put down roots in a tiny Tuscan village, restoring a centuries-old horse stable into the home of their dreams. Angela invites you to immerse yourself in the captivating and quirky culture of her small hilltop village as she shares observations, stories, photographs, recipes, and ideas from her time in Tuscany. Along the way, you'll discover little life lessons that will put a smile on your face and inspire you to add a bit of Tuscan charm and wisdom to your everyday life.
Scandinavia: Recipes and Ingredients
A beautifully packaged culinary journey across Scandinavian and Nordic cuisine, with 55 recipes and sprayed edges. Discover the heart of Scandinavia through vibrant photographs and authentic Nordic recipes. This culinary journey takes you through Denmark, Norway, Iceland, Sweden and Finland, exploring the history, local produce, and festivals of these captivating countries. Delve into 55 enticing recipes, each thoughtfully organized by season. From classic dishes like Danish rye bread and pickled herring to mouthwatering innovations like rhubarb meringue bowls and skyr sorbet, this book captures the essence of Nordic living.
Portugal: Recipes and Ingredients
A beautifully packaged culinary journey around Portugal - complete with sprayed edge. Explore Portugal's culinary heritage and innovation in this captivating book. Meet a dozen Portuguese chefs from Paris to Lisbon, each sharing their unique take on the nation's rich gastronomic traditions. From classic dishes like Caldo Verde (Portuguese green soup) and Bacalhau ? Br獺s (salted cod, potatoes and eggs), to modern creations like Quejidas com Ginja (liquor infused cheesecakes), discover a world of flavors. This book is your passport to savor the diverse tastes of Portugal and includes valuable recommendations for pastelarias, must-visit grocery shops, and trendy dining spots like the Musa Urban Brasserie and Prado restaurant.
Gu穩a Domingo: Tacos Tijuana (English)
A border city reinventing tacos daily--this guide highlights Tijuana's migrant-fueled flavor, fearless taqueros, and the rebellious energy that makes its street food scene unforgettable. Tacos Tijuana is the companion volume to Tacos CDMX, part of the Gu穩a Domingo series--a vibrant celebration of taco culture across Mexico's most iconic cities. Sitting on the edge of the U.S. border, Tijuana is a ruckus in its own right. "We're not better than the rest of the country, just different," the city seems to say. A seaside town with desert roots and a Mediterranean climate, Tijuana is shaped by migrants from all corners of Mexico. They arrive, adapt, and cook.
Gu穩a Domingo: Tacos CDMX
A curated guide to the best tacos in Mexico City--where tradition, creativity, and obsession collide in a bold celebration of flavor, culture, and street food artistry. Gu穩a Domingo is a book series created to celebrate one of Mexico's greatest shared passions: tacos. Through carefully selected taquer穩as--whether for their legacy, creativity, or simply the magic of tortilla, salsa, and something more--this journey captures the essence of taco culture in cities where great tacos are a way of life. The first volume, By Far, the Best Tacos: CDMX, is the result of obsessive research by a multidisciplinary team who came together for the love of the craft. It's more than a guide--this book stands at the crossroads of food, art, photography, and design. At its core, it aims to become a lasting reference for the taquer穩as that define Mexico. But it also reveals something deeper: how we as Mexicans share our culture--with passion, creativity, and an endless appetite. Anyone holding this book is invited to see tacos not only as food, but as a vibrant expression of who we are.
Gu穩a Domingo: Tacos Guadalajara
From birria to tacos de cabeza, this guide explores Guadalajara's taco soul--35 taquer穩as, rich stories, and a region where pride and passion are served daily. Tacos Guadalajara is the third volume in the Gu穩a Domingo series, following Tacos CDMX and Tacos Tijuana--a vibrant tribute to taco culture in Mexico's most iconic cities. Here, we journey to Jalisco's capital, where locals proudly call their home "Land of Tacos and Taqueros."
An Italian Kitchen
From the bustling markets of Rome to the humble kitchens of Sicilian nonnas, Italian cooking is a celebration of simplicity, seasonality, and quality ingredients. In this beautifully crafted collection, you'll find a mix of iconic classics and regional hidden gems, all rooted in the philosophy of cooking with love and eating with joy. AN ITALIAN KITCHEN captures the essence of Italy's food culture--where meals are more than just nourishment; they are a way to bring families together, preserve history, and honor the rhythm of the seasons. Whether it's handmade pasta or a soul-warming stew, each recipe offers a taste of Italy's deep-rooted traditions. Seasoned cooks and passionate food lovers alike, TONI BRANCATISANO invites you to slow down, savor the process, and rediscover the magic of homemade Italian cooking--just as Nonna would have made it. Grab your apron, pour a glass of wine, and experience the warmth of Italy in every bite.
Eat Jewish
Carry on the rich customs and flavors of Jewish food culture with over 100 comforting kosher recipes, both traditional and modern. Food serves as a bridge connecting us to our ancestral roots and shared heritage. When we share food, we're also sharing our culture and history. In Eat Jewish, Jewish social media influencer Melinda Strauss (@therealmelindastrauss) embraces this connection by pairing kosher recipes with key stories and insights into Jewish life, history, and heritage. Addressing commonly asked questions about Jewish customs along the way, Melinda identifies and celebrates regional flavors drawn from thousands of years of Jewish wandering across the globe. Including easy-to-follow recipes for challah breads, dips, soups, dairy and non-dairy dishes, desserts, and holiday recipes, this is your warm, welcoming companion to Jewish cooking at home. Packed with mouthwatering photos, learn how to make: Sweet and Fluffy ChallahSchmaltz Matzah BallsBarbecue Brisket SoupClassic Potato LatkesPanko-Crusted Gefilte FishIsraeli Chicken SofritoButternut Squash KugelSpaetzle with Mushroom SauceTurkish Cheese BorekasTahini Chocolate Chip Cookie SticksCinnamon Bun Challah Bread PuddingCold Brew Cheesecakeand more!Whether you're looking to replicate the nostalgic foods of your childhood, share Jewish flavors and traditions with your children or grandchildren, expand your kosher repertoire, or try kosher cooking for the first time, Eat Jewish invites you to the family table to share and enjoy this delicious cuisine.
Warne's Model Cookery And House-keeping Book
Warne's Model Cookery and Housekeeping Book is a comprehensive guide to Victorian domestic life, offering a wealth of information on cooking, cleaning, and household management. Written by Mary Jewry, this book provides detailed recipes, practical advice, and valuable insights into the daily routines of a well-run home. From preparing elaborate meals to maintaining a tidy and organized household, this book covers every aspect of Victorian domesticity. Originally published in the late 19th century, this book remains a fascinating resource for anyone interested in historical cookery, domestic history, or the social customs of the Victorian era. Explore traditional English recipes and discover the time-honored techniques that were essential for efficient housekeeping. Warne's Model Cookery and Housekeeping Book is a window into the past, offering both practical knowledge and a glimpse into a bygone era.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Cook Your Best Life Mediterranean Cooking Recipes
Healthy eating in 2025 shouldn't feel like a struggle. If you want meals that are easy, delicious, and actually good for you, this super easy Mediterranean diet cookbook for beginners gives you the blueprint with time-saving meal prep tips and a shopping list.No complicated steps. No bland food. Just wellness wisdom healthy recipes packed with bold Mediterranean flavors-so you can eat better without overthinking it.This is your essential Mediterranean cookbook for making every meal packed with flavor.✔ Super Easy, No-Fuss Cooking - No complicated techniques. No fancy ingredients. Just quick and easy Mediterranean meals anyone can make.✔ Every Recipe Comes to Life - A Mediterranean cookbook with pictures, so you always know what your dish should look like.✔ From Breakfast to Dinner & Everything in Between - Full Mediterranean meal prep guidance, making it simple to plan meals that fuel your body and fit your lifestyle.✔ Balanced & Nourishing - Whether you want a low-carb Mediterranean diet cookbook, a Mediterranean meal plan, or an easy Mediterranean keto diet cookbook for beginners, this book delivers.Finally, get the complete Mediterranean diet cookbook for beginners with step-by-step recipes and meal prep strategies for effortless, healthy eating. This book delivers: Mediterranean diet cookbook with photos that gives you full visual confidence in every dish.Simple Mediterranean diet cookbook that makes cooking easy, enjoyable, and stress-free.Mediterranean diet cookbook to lower cholesterol, ensuring heart-healthy meals for long-term wellness.Mediterranean meal prep cookbook to help you plan ahead and save time in the kitchen.Low-carb Mediterranean cookbook with satisfying meals designed for balanced eating.Everything you need to meal prep and cook smarter, eat healthier, and love every bite.
Tamu
This richly personal cookbook celebrates African plant-based cuisine from across Africa through its regional traditions, powerful storytelling, and vibrant, nourishing recipes. In her debut cookbook, African plant-based food educator and chef Jane Nshuti invites readers on a journey across the continent, guided by the flavors and food memories that have shaped her life--from her roots in Rwanda and the Democratic Republic of Congo to her current home in Cape Town.Blending deep cultural roots with a modern, accessible approach, Nshuti brings warmth, insight, and soul to African cooking. Organized by region--South, East, West, and North Africa--the book features more than 70 flavorful recipes, including amaranth leaf stew from South Africa, spicy cassava from Rwanda, jollof rice from Ghana, and Moroccan tagines. Each dish is grounded in memory and tradition, with personal reflections that illuminate the emotional and cultural meaning behind the meals.From everyday comforts to celebratory feasts, Nshuti's food fosters connection, identity, and joy. Her tips and thoughtful substitutions make unfamiliar ingredients approachable for home cooks of all levels. With bold visuals and a design that reflects the vibrancy of African tradition, this visually striking tribute to heritage, resilience, and community nourishment is ideal for vegans, food lovers, and anyone eager to explore the depth and diversity of African plant-based cooking.
Bon Appetit Paris
Your backstage pass to a true Parisian day of gustatory delights, this savvy insider's guide uncovers where to eat, what to order, and how to blend in while doing it. Bon App矇tit Paris isn't just about where to eat--it's about how to eat like a Parisian. Journalist and food lover Mara Grimm draws on years of experience living in the city to chart a delicious day of dining, from morning croissants to late afternoon ap矇ros. The result is part culinary guide, part cultural decoding manual, and entirely irresistible. Organized around a typical "journ矇e gourmande," the book follows the rhythm of real Parisian meals: petit d矇jeuner, d矇jeuner, go羶ter, ap矇ro, and d簾ner. Along the way, Grimm answers essential questions such as, "what's the difference between a brasserie and a bistro? When do you eat macarons? What drink pairs best with a planche ap矇ro? And how exactly do you deal with a French waiter?" Her voice is authoritative, stylish, and full of practical charm. She offers etiquette tips, expert insights, and more than 80 carefully selected addresses across all 20 arrondissements--plus a handful of classic recipes to try in your own kitchen. Readers will also learn how to spot a proper baguette, avoid tourist traps, and experience the city's edible rituals with confidence and curiosity. Featuring more than 220 luscious color photographs and a compact, handbag-friendly design, Bon App矇tit Paris is essential reading for travelers, food lovers, and anyone dreaming of the French capital--whether they're on a plane or in their living rooms.
Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Vegan Indian Food
Vegan Indian Food is a cookbook that gives flavorful plant-based alternatives to 86 well-loved and diverse Indian recipes, including breads, curries, rice dishes and desserts. The book draws upon Regini's experience of wanting to make some of her favorite dishes vegan-friendly, as well as the long history of vegan cooking in India. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as samosas, pakoras, biryanis, rotis and more. Beautiful photography accompanies the dishes, along with helpful tips on how to master techniques and the author's reflections on food's connection to memory, place and family.
Mediterranea
Mediterranea is a delicious deep-dive into the kitchens of the Med's most qualified cooks: its grandmothers. A colorful, sensory journey through the coastal region, this book is a celebration of one of the best food cultures of the world, packed with beautiful location photography to boot - think stunning pasta dishes from Sicily, classic desserts from the C繫te d'Azur, Croatia's best fish dishes, fresh and vibrant Turkish salads and Greece's best vegetable-rich one pots, all served with the fascinating back stories of the grandmothers who have perfected these age-old recipes, and pearls of wisdom that only come with a life well lived. As visually engaging as it is mesmerising and heart-warming, Mediterranea is a true portrait of an incredible food culture, and the matriarchs that have shaped it.
Babcia Wera's Polish Christmas Cookbook
Bring Home the Magic of a Traditional Polish Christmas-Even If You've Never Made a Pierogi in Your LifeDo you miss the comforting flavors of your Polish childhood? Want to start heartfelt holiday traditions-but don't know where to begin? Or are you simply looking for authentic Polish Christmas recipes that capture the soul of Wigilia, the sacred Christmas Eve dinner?Babcia Wera's Polish Christmas Cookbook is your one-stop guide to preparing a meaningful, traditional Polish Christmas meal-no experience required. Inside, you'll discover 97 easy Polish recipes passed down through generations, including homemade pierogies, meatless holiday soups, festive fish dishes, and regional Christmas desserts that are only served once a year... on Wigilia.This beautifully written cookbook honors over 60 years of family tradition, preserving the authentic tastes and rituals of Old Poland. Whether you're a nostalgic home cook, a curious beginner, or reconnecting with your roots, you'll find step-by-step instructions, cooking tips, ingredient substitutes, and heartwarming stories from Babcia herself.Inside this Polish Holiday Cookbook: Foolproof pierogi dough and 9 classic fillings (mushroom, cheese, plum & more)Wigilia staples like barszcz z uszkami (beet broth with dumplings), carp in aspic, cabbage rolls, sauerkraut with peas, and herring in creamWhy This Cookbook Matters: In a world of fast food and fading customs, Babcia Wera's Polish Christmas Cookbook brings meaning back to the table. These treasured recipes-lovingly made by hand for over 60 years-help you cook with intention, celebrate heritage, and serve more than just food. You serve tradition.
City Eggs
City Eggs contains 60 elegant and delicioius deviled egg recipes designed with FOODIES in mind. Gorgeous images are included to inspire your presentations. Each recipe celebrates a city of the United States in the choice of ingredients and flavor profiles. Includes a bonus infused egg recipe at the end for a luxurious addition to any meal. Also a martini or, a mocktail to pair with it.
Recipes from Catalonia
'A truly beautiful book, written by my favorite Spanish man. These pages are packed with joyful rays of inspiration and utter deliciousness.' - Jamie Oliver Located in the northeast of Spain, Catalonia borders France's Pyrenees mountains and has a heritage and scenery like no other place in the world. In Recipes from Catalonia, Jos矇 Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes from the Catalonian region at home. Starting in the markets, Jos矇 revels in the fresh meat, fish and vegetables, with dishes including classic Patatas Bravas, a delicious Duck Egg and Mushroom Stew, and a Rabbit Rice, typical of the region. From a Roast Chicken with Langoustines, Baby Squid with Mint that's perfect for spring, to a wintery Civet of Venison with Ceps and Mash, and the delicate Hazelnut and Plum cakes, Jos矇's interpretation of the regional flavors will inspire you to get into the kitchen. Set to the backdrop of stunning location photography, Recipes from Catalonia will make you feel truly transported to this special region.
Ancestral Travels
The author brings the past to life through cooking with this recipe book that explores the food culture of the German people before they became a nation. This book will whet your appetite for food history by recreating fare that influenced fairy tales and nourished leaders of the Enlightenment. Be sure to examine the artist's illustrations, as they contain clues of the origins of the recipes. Wonderful recipes and the history presented in delightful and fun illustrations.
The Pickled City
An illustrated history of the ever-popular New York pickle told with amazing archival images and ephemera from the New York Historical and beyond. The Pickled City takes a glorious deep dive into the history of the iconic brined cucumber by tracing the pickle's journey from ancient Mesopotamia to Eastern Europe to Manhattan's Lower East Side, unearthing a hidden world of family stories and economic contributions that helped shape New York's cultural, culinary, and literal foundations.With a foreword by pickle pioneer Sandor Katz and an astonishing wealth of photographs, historical images, documents, illustrations, advertisements, and more, this unique food biography includes: A brief history of the pickle from 2400 BCE - 2026.An overview of the rise of the pickle industry in the United States, which has grown substantially in recent years.Profiles of immigrant families and their iconic pickle companies, including enduring brands like Katz, Heinz, Underwood, and Vlasic.A survey of the profusion of pickle peddlers, stands, and stores across the Lower East Side from 1850 - 1980, exploring how the pickle industry was born and survived through decades of change, with playful text and incredible archival images.The stories behind New York's most recognizable pickle stores and brands, including Guss' Pickles, The Pickleman, The Pickle Guys, Russ & Daughters, Katz's Deli, and Ba-Tampte.And much more!Written and illustrated with warmth and humor, this culinary chronicle is perfect for anyone curious about how the pickle became such a popular snack choice, gourmet condiment, and TikTok sensation. It's for food lovers, pickle mavens, Jewish readers, New Yorkers, deli aficionados, history buffs, readers interested in gut health, bubbies around the globe, and anyone who can trace roots to the Lower East Side. UNIQUE FOOD HISTORY: This visually stunning and deeply researched volume explores the economic, social, and culinary history of immigrant New York pickle merchants and the ancient history of the humble pickle with humor and affection.POPULAR PICKLES: Can you guess how many views #pickles has on TikTok? More than nine billion, that's how many. Get in on the pickle craze by learning more than you ever knew there was to learn about New York City's deli staple.AMAZING ARCHIVAL IMAGES: The hundreds of images gracing these pages--including color and black-and-white photographs, newspaper archives, family photos, maps, food art, street photography, and much more--many culled from the New York Historical, bringing the narrative to vivid life. Perfect for: Food lovers and pickle enthusiastsJewish history and culture buffsNew Yorkers and visitorsReaders interested in visual history and archival treasures
Italian Cookies
This definitive Italian cookie cookbook has 100 authentic recipes, including baking hints and techniques, plus regional stories and a list of Italian bakeries. &&&★ "This book is a must for dedicated bakers, encouraging a focus on Mediterranean sweets and spices, with an emphasis on natural flavors inspired by the regional foods throughout 'the Boot.'"--Booklist, Starred Review "An excellent volume describing specialties from each Italian region and how to create bakery-worthy cookies at home. Marchetti's easy-to-follow recipes will appeal to bakers of all levels."--Library Journal Italian Cookies: Authentic Recipes and Sweet Stories from Every Region is a beautiful, comprehensive guided tour of Italy's regions by cookies and cookie stories. With recipes steeped in history and tradition, the book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian. From Lombardy's meringue-like Amaretti de Gallarate to Tuscany's crunchy twice-baked Cantucci; Abruzzo's rustic Pizzelle to Sardina's fennel-scented Anisetti, the reader will discover cookies for every taste and occasion. Directed to the home cook, the book will also include recipes for sweet essentials including candied citrus, amarene (sour cherries preserved in syrup), pastry cream, homemade almond (and hazelnut and pistachio) paste, and pasta frolla--the buttery pastry that forms the foundation of many Italian cookies. Sections on ingredients, equipment, and basic techniques make this book accessible to all.
What We Call Masala
"Gripping and beautiful. A masterpiece." Tony Tan, author Tony Tan's Asian Cooking Class "One of the best books on spice that I have read ... it will change the way you cook." Bhavna Kalra Shivalkar, The Modern Desi Co. We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?Masala is the vehicle that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realized that masala spoke to everyone ... once they understood its language.What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook -- from can't-boil-water to cordon bleu.Evocative words and full-color photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.
The Italian Celebration Cookbook
Bring family together with this culinary treasury jam-packed with 130 traditional holiday recipes from almost every region of Italy. With The Italian Celebration Cookbook, you can enjoy classic Italian delights all year round. Featuring mouthwatering photographs and step-by-step instructions, this cookbook will nourish your love for Italian food and make feeding the family fun and easy. In addition to the major holidays of Christmas, Easter, and Thanksgiving, you will find favorite recipes for New Year's Eve and Day, the Epiphany, Little Easter, St. Joseph's Day, Carnevale, All Souls' Day, Valentine's Day, and Saint Rocco's Feast. Complete your year-round Italian tasting tour with recipes for weddings and other celebrations. Indulge in favorites like: StruffoliManicottiCannoli CheesecakeSeven Fishes Seafood SaladStuffed ArtichokesLamb Rag繳And more!Nothing brings family together like delicious food around the holidays, and The Italian Celebration Cookbook makes this joy easily achievable for every special gathering throughout the year. Whether you yearn to share the dishes and memories of your childhood with the next generation of Italian Americans or simply love Italian food and culture, this cookbook will treat your taste buds and warm your heart.
My Jamaican Table
In the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island--featuring a foreword from Bruce Springsteen. ​ Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself--dynamic, colorful, and always evolving. In this culinary journey through the heart and soul of Jamaica, celebrated Kingston-born chef Andre Fowles presents 100 iconic and innovative recipes infused with the spirit of a life where meals are shared, stories told, and bonds strengthened. The recipes in MY JAMAICAN TABLE celebrate the bold flavors of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish alongside new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu. With easy-to-follow instructions, accessible ingredients, full-color images, and stories, MY JAMAICAN TABLE brings a taste of Jamaican to home kitchens.
Soomaaliya
75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage.Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia. In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia's role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that's used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called bur, and bariis, rice spiced with cardamom and cumin. This rice is paired hilib ari, tender goat meat stew that is a product of Somalia's deep roots in herding and agrarianism. Baasto, or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices doolsho, an aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate. Through profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.
Rocal’s Gastronomic Tariff
Step into the enchanting world of Rocal with Rocal's Gastronomic Tariff, a richly detailed culinary journey through the heart of a region where food is more than nourishment-it's a way of life. This book celebrates the essence of Rocal's diverse gastronomy, tracing its roots from ancient traditions and regional influences to modern culinary artistry.From coastal seafood feasts and comforting street food to sweet delicacies and traditional brews, this gastronomic tour reveals how Rocal's cuisine is shaped by geography, history, and a deep respect for the land. Explore signature dishes, learn about regional variations, and discover the rituals and etiquette that turn every meal into an expression of hospitality and joy.Whether you're a food enthusiast, cultural explorer, or curious traveler, this book offers a savory slice of Rocal's identity-presented through stories, recipes, and the vibrant traditions that bring people together around the table.Inside you'll find: The cultural and historical roots of Rocal's cuisineBeloved recipes and signature dishes across regionsTime-honored cooking techniques and modern twistsInsights into local ingredients, herbs, and agricultural practicesThe art of Rocal dining, etiquette, and festive traditionsRocal's Gastronomic Tariff is your passport to a flavorful world where every dish tells a story.
The Encyclopedia of Italian Food
Authentic Italian cooking made effortless with 350+ Old World recipes.This encyclopedic cookbook is where fresh ingredients meet timeless traditions. From effortless, handmade pastas to indulgent desserts and rustic breads, every dish is a celebration of Italy's passion for food and flavor. Explore hundreds of antipasti, contorni, primi, secondi, pane, and dolce that make up the classic Italian meal cycle, giving you the tools to host a feast that's as authentic as it is unforgettable.This comprehensive collection uncovers the secrets of regional specialties and gives you insight into the cultural traditions that make Italian food so beloved worldwide. Stunning photography invites you into the kitchens of Italy, providing visual guidance and inspiration for your own creations.Inside you'll find: Over 350 recipes spanning the countryside--from rustic southern classics to elegant northern specialtiesEffortless handmade pastas that bring Italian craftsmanship to your kitchenStunning photography to inspire and instructA complete guide to the Italian meal, from antipasti to dolceWhether you're crafting a simple yet stunning plate of fresh fettuccine, baking a loaf of golden focaccia, or assembling a showstopping tiramisu, The Encyclopedia of Italian Food will bring the heart of Italy to your table.
Gennaro's Hidden Italy
Travel Italy with legendary chef Gennaro Contaldo to uncover forgotten heritage dishes---from humble pasta variations to mouthwatering sauces--that were once the heart of family gatherings and reveal the essence of Italian cooking. Get ready to be transported to the rustic kitchens of Italy, where traditions are woven into every dish. From the rolling hills of Tuscany to the sun-soaked coasts of Sicily, join Gennaro in Italy's rustic kitchen, where forgotten traditions come to life. Explore a treasure trove of lesser-known regional recipes passed down through generations; quietly cherished but rarely celebrated. Uncover delicious dishes from family tables--from simple pasta variations to rich, flavorful sauces--keeping Italy's heritage alive one mouthwatering bite at a time. With his unmatched passion for authentic Italian flavors, Gennaro Contaldo, guides you through lost recipes that were on the verge of fading into history. From all across Italy, each page of the book reveals a culinary tale that pays homage to the wisdom and love that Nonnas have long infused into their creations. With a deep respect for the past, Gennaro recreates these heritage dishes, blending his modern touch with timeless techniques. You'll uncover dishes that were once the heart of family gatherings, from humble pasta variations to mouthwatering sauces that capture the essence of Italy. Each recipe carries a piece of history and tradition, inviting you to embrace the warmth and authenticity of Italian culture. Gennaro's anecdotes add a heartfelt dimension to each dish, making this cookbook a true homage to his home country of Italy.
Continental Cookery for the English Table
"Continental Cookery for the English Table" offers a fascinating glimpse into the culinary landscape of early 20th-century England, showcasing how continental European recipes were adapted and embraced by English cooks. Edith Siepen provides a wealth of detailed instructions, making this book an invaluable resource for anyone interested in historical cuisine or European culinary traditions. Discover a diverse range of dishes, from classic French sauces to hearty German fare, all tailored to suit the English palate and kitchen. This book is more than just a collection of recipes; it's a historical document that reflects the cultural exchange and culinary innovation of its time. A must-read for food historians and adventurous cooks alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Prague Chapter Book of Recipes, 1922 ..
Explore the culinary traditions of Prague in the early 20th century with the "Prague Chapter Book of Recipes, 1922." Compiled by Marie Paidar, this collection offers a glimpse into the kitchens and dining tables of a bygone era. Discover authentic Czech recipes that reflect the flavors and ingredients of the region during this pivotal period in history. This book is more than just a cookbook; it is a historical document that provides insight into the social and cultural life of Prague through its food. Whether you are a cooking enthusiast, a history buff, or someone with Czech heritage, you will find something to savor in this unique compilation of recipes from 1922. Experience the tastes of Prague and bring the flavors of the past to your table.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Continental Cookery for the English Table
"Continental Cookery for the English Table" offers a fascinating glimpse into the culinary landscape of early 20th-century England, showcasing how continental European recipes were adapted and embraced by English cooks. Edith Siepen provides a wealth of detailed instructions, making this book an invaluable resource for anyone interested in historical cuisine or European culinary traditions. Discover a diverse range of dishes, from classic French sauces to hearty German fare, all tailored to suit the English palate and kitchen. This book is more than just a collection of recipes; it's a historical document that reflects the cultural exchange and culinary innovation of its time. A must-read for food historians and adventurous cooks alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Practical Italian Recipes for American Kitchens ..
"Practical Italian Recipes for American Kitchens" is a culinary time capsule, offering a fascinating glimpse into early 20th-century Italian-American cooking. Written by Julia Lovejoy Cuniberti, this collection adapts traditional Italian dishes for the American palate and the ingredients available in American kitchens. The recipes range from simple pasta sauces to more elaborate meat and vegetable preparations, reflecting the resourcefulness and adaptability of Italian immigrants in America. This book is more than just a collection of recipes; it's a historical document that captures a moment in the evolution of American cuisine. It will appeal to anyone interested in culinary history, Italian-American culture, or simply looking for authentic and accessible Italian recipes from a bygone era. Discover the flavors that shaped a generation with this charming and practical cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Prague Chapter Book of Recipes, 1922 ..
Explore the culinary traditions of Prague in the early 20th century with the "Prague Chapter Book of Recipes, 1922." Compiled by Marie Paidar, this collection offers a glimpse into the kitchens and dining tables of a bygone era. Discover authentic Czech recipes that reflect the flavors and ingredients of the region during this pivotal period in history. This book is more than just a cookbook; it is a historical document that provides insight into the social and cultural life of Prague through its food. Whether you are a cooking enthusiast, a history buff, or someone with Czech heritage, you will find something to savor in this unique compilation of recipes from 1922. Experience the tastes of Prague and bring the flavors of the past to your table.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Practical Italian Recipes for American Kitchens ..
"Practical Italian Recipes for American Kitchens" is a culinary time capsule, offering a fascinating glimpse into early 20th-century Italian-American cooking. Written by Julia Lovejoy Cuniberti, this collection adapts traditional Italian dishes for the American palate and the ingredients available in American kitchens. The recipes range from simple pasta sauces to more elaborate meat and vegetable preparations, reflecting the resourcefulness and adaptability of Italian immigrants in America. This book is more than just a collection of recipes; it's a historical document that captures a moment in the evolution of American cuisine. It will appeal to anyone interested in culinary history, Italian-American culture, or simply looking for authentic and accessible Italian recipes from a bygone era. Discover the flavors that shaped a generation with this charming and practical cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The British Housewife
This is the first full-scale study of the world of eighteenth-century British cookery books, their authors, their readers and their recipes. For many decades, we have treated them as collectables - often fetching thousands at auction and in rare-book catalogues - or as quaint survivors, while ignoring their true history or what they have to tell us about the Georgians.
Eat Copenhagen
A collection of recipes from an effortlessly stylish city, interspersed with stories that set the culinary scene of the Danish capital. From the chic restaurants of Vesterbro to the buzzing streets of N繪rrebro, eating in Copenhagen is quite unlike dining anywhere else in the world. Known for its innovation, the city's calming vibe draws people from everywhere, and for good reason. Eat Copenhagen explores the feel and the taste of Copenhagen through the recipes - from early morning Cardamom Buns and Cinnamon Kringles to Christmassy Gl繪gg, Honey Bombs and Hot Chocolate, through sm繪rrebr繪ds and Scandi-style salads for summer - and interwoven stories of the city - the caf矇s and konditori, the markets and restaurants - so you can enjoy a little moment of hygge from home. Text is extracted and updated from Copenhagen Food: Stories, Traditions and Recipes by Trine Hahnemann.
