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Alexis Soyer is known as the great cook of the Reform Club and author of a number of cookery books who single-handedly transformed Army catering which in the mid-nineteenth century was truly horrific. This is the first reprint of Soyer's extremely rare book, first published in 1857, about his time in the Crimean War. Soyer, a Frenchman by birth who worked his entire life in the UK, went to the front at his own expense. He was a celebrity chef with a social conscience having also fed starving Iri...

Some have called Sacred Harp singing America's earliest music. This powerful nondenominational religious singing, part of a deeply held Southern culture, has spread throughout the nation over the past two centuries. In A Sacred Feast, Kathryn Eastburn journeys into the community of Sacred Harp singers across the country and introduces readers to the curious glories of a tradition that is practiced today just as it was two hundred years ago. Each of the book's chapters visits a different region...

In the late 12th and early 13th centuries, Genghis Khan ruled one of history's largest land empires, dominating two dozen countries and stretching from the Black Sea in Russia to the South China Sea. This book is the first book to explore the ancient culinary traditions of this empire, opening a window onto a fascinating culture and a diverse culinary tradition virtually unknown in the West. These 120 easy-to-follow recipes encompass a range of dishes - from Appetisers, Soups and Salads to Main...

An absorbing facsimile manual showing how to cook in the field from official books supplied by the War Office and the Red Cross during the First World War. Why did trench tea taste of vegetables? What were 'iron rations'? Why was 'Maconochie' the most despised food on the front? The old adage that 'an army marches on its stomach' was never more true than on the Western Front during the First World War. Literally millions of hungry soldiers had to be fed and watered in trenches and behind the...

“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buy...

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate...

London's vibrant Mezzo restaurant, owned by designer and culinary impresario Terence Conran, encompases two restaurants, three bars, a cafe, and a bakery and patisserie, all bound together by the singular vision of its chef, John Torode. Showing the highest regard for the essential flavors of seasonal produce, food at Mezzo has made its mark at the forefront of British cooking. Ingredients, flavors and cooking methods are drawn from sources throughout Europe and Southeast Asia, and this freestyl...

Part culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli’s history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the hist...