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The Magic of Fire
This lavishly illustrated book explores both the techniques of hearth cooking and the poetry of ash and flame.
Bread
It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbo...
Cottage Economy
A son of humble circumstance (his father was an innkeeper), a champion of the working class, and an early anti-corporate activist, William Cobbett was most vociferous in his ideas about what makes for a happy and productive peasant. In this 1821 classic of self-reliance and the efficient usage and management of the small farm, Corbett shares his instructions and philosophies regarding. the brewing of beer (and why the notorious "tea" is not an acceptable substitute). the making of bread (and why the "modern custom of using potatoes" to serve the same dietary purpose is deplorable). the keeping of cows, pigs, bees, geese, and other useful creatures. the growing of straw for making hats and bonnets. the building of an ice house. and much more.British journalist and radical WILLIAM COBBETT (1762-1835) published the weekly newsletter Political Register and is also the author of Advice to Young Men (1829), The Progress of a Ploughboy to a Seat in Parliament (1830), and Rural Rides (1830).
The Nordic Baking Book
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, co...
The Magic of Fire
2003 James Beard Award NomineeThe open hearth is where American colonials baked their beans, English families took their tea, French country families prepared their pot au feu, and Italian mothers stirred their polenta. THE MAGIC OF FIRE explores both the techniques of hearth cooking and the poetry of hearth and flame through the ages. The recipe collection offers a fascinating glimpse into the past with authentic renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew, Chocolat Ancienne, and Tarte Tatin. With its evocative and erudite narrative and extraordinary paintings by master realist Ian Everard, THE MAGIC OF FIRE is the definitive work on open-hearth...
A Domestic Cook Book
None
Wild Food
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
The Heroic Slave
Famed abolitionist Frederick Douglass based his only fictional work on the gripping true story of the biggest slave rebellion in U.S. history. The Heroic Slave was inspired by a courageous uprising led by Madison Washington in 1841. Washington rallied 18 of the 135 slaves aboard a ship bound for New Orleans, the country's primary slave-trading market. The mutineers seized control, landing the ship in the British-controlled Bahamas, where their freedom was recognized. Originally published nearly a decade before the Civil War, Douglass's novella was one of the earliest examples of African-American fiction. Douglass presents Madison Washington's heroism less as a matter of violent escape and more as a voluntary act of claiming self-ownership. Douglass's retelling encouraged readers to engage in the abolitionist cause. It captivated readers by equating black slaves' rebellion against tyranny with the spirit and democratic ideals of the American Revolution.
Cuisine and Empire
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Bulimia/Anorexia: The Binge/Purge Cycle and Self-Starvation
"The power of the book lies in [its] vast clinical experience.... Eminently readable and filled with clinical anecdote.... Invaluable."—The Lancet Here is a basic source of information on the dynamics of eating disorders, written by two therapists who pioneered in treating them. This accessible and empowering book now adds four new chapters: "Anorexia Nervosa: Sociocultural Perspectives," "Intensive Psychotherapy with Anorexics," "Surviving Managed Care" (addressed especially to therapists), and "Our Daughters, Ourselves." The book includes stories of bulimic and anorexic women in their own words—sympathetic peer-group voices to encourage women who have begun treatment or are considering...
