In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood.
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The ...
INCLUDES ALL THE RECIPES AND MORE FROM JAMIE'S CHANNEL 4 SERIES QUICK & EASY FOOD 'This is Oliver's best book in years' The Sunday Times _____________ With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking ...
Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum ...
In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of ...
What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.
Pat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America.
These books are a sheer delight for everyone who loves to cook with herbs, and experience the flavors of the world.
The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.
"Dangerous Tastes offers a fresh perspective on these exotic substances and the roles they have played over the centuries.