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The Soupmaker's Kitchen
Shares recipes for making soups, bisques, chowders, purées, and stocks, and offers techniques for prepping ingredients, using flavor enhancers, and selecting the right utensils.
Mastering Stocks and Broths
Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
A Tale of Three Thirsty Cities
In A Tale of Three Thirsty Cities: The Innovative Water Supply Systems of Toledo, London and Paris in the Second Half of the Sixteenth Century, Chaim Shulman presents an analysis of three projects of urban water supply systems carried out between 1560s–1610s. The technical and economic differences between these projects resulted from external conditions not directly related to the water supply problem. Although the same basic technology was apparently available at the time in all cases, the geographical, engineering, entrepreneurial and cultural nature of each region differed. The inhabitants’ wellbeing improvement achieved varied accordingly. Much broader insights are drawn on the policies of the three monarchies regarding the initiative of and support for grand scale public works in general.
Soup Through the Ages
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Fasting and Feasting
For more than 30 years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone; grew much of her own food; and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Chi...
The Book of Nice
Nice is the secret ingredient to a better life. It makes us happy. It may even be what makes us civilized—when we say thank you, shake hands, send flowers, we’re doing the nice things that bring people together. ?A compulsive and chunky book for lovers of trivia, popular history, customs, and culture—and a perfect gift to say “you’re nice”—The Book of Nice is an entertaining, quirky compendium of those signs, traditions, and expressions that we so often take for granted, yet turn out to be quite fascinating. It’s about why we cover a yawn (originally to prevent evil spirits from entering our bodies, now to hide the impression that something’s boring us). About holiday tradi...
Victoria's Home Companion
Victoria's Home Companion traces the origin and history of various staple ingredients, prepared dishes, and recipes throughout the 19th century. The recipes in the book were documented numerous times throughout the century in order to establish what foods the average Victorian family ate, how they were grown, how they were preserved, and how they were prepared. The Companion is a detailed history of America's culinary advancements.
