In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era. Using a delightful combination of personal correspondence, historical anecdotes, and journal entries, Wheaton effortlessly brings to life the history of the French kitchen and table.
Ireland's well-known advocate of fresh, simple cooking presents the full range of traditional Irish holiday fare and explores the timeless themes and recipes of Ireland's past. A full year's worth of recipes for culinary delights. Darina Allen is the founder of The Ballymaloe Cookery School.
The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. 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 spice helped to make (and remake) the Western diet...
Chef James Martin offers simple-to-prepare recipes for classic British meals, from the humble pork pie to roast beef with Yorkshire pudding, battered cod and chips and steak and kidney pie. Also included are some of the best dishes we have adopted from overseas, such as chicken tikka masala and spaghetti bolognaise. The recipes are divided into eight chapters: all-day breakfasts; soups, tarts and terrines; roasts, pies and bakes; stews, pots and spicy foods; fish and seafood; extras; puds; and c...