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Tea
From chai to oolong to sencha, tea is one of the world’s most popular beverages. Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South. In Tea food historianHelen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called “Thé Dansant” that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity. Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, Tea will engage the senses while providing a history of tea and its uses.
Trifle
Trifles have been a perennial of English summer lunches. The authors trace their origins to the earliest recipe of 1596.
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
The Oxford Companion to Food
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest develop...
The Road to Vindaloo
Another in our "English Kitchen" series, this traces the development of Anglo-Indian cookery, in other words the curry.
Tea
From oolong to sencha to chai, tea is one of the world's most popular beverages. In Tea, food historian Helen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang dynasty; its role in American independence at the Boston Tea Party; afternoon tea drunk by the British in India; and the 1913 creation of a tea dance or Thé Dansant that combined tea with tango. Featuring vivid images as well as recipes from around the world, Tea is a refreshing and stimulating treat.
Noshe Djan
None
Afghan Food & Cookery
"The first edition of this book was published in the U.K. under the title Noshe Djan: Afghan food and cookery by Prospect books in 1986"-- t.p. verso.
The Wilder Shores of Gastronomy
Presents a collection of articles from the journal "Petits Propos Culinaires," by such writers as Elizabeth David, Claudia Roden, and Harold McGee, on a variety of food topics.
