Other books that might interest you

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  The Times' Recipes - Information...

  Times New York

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   Claiming to be “the fruit of the personal experiences of at least a thousand housekeepers,” the book reprints the contents of the New York Times Sunday edition Household Column, which apparently was extremely popular in its day, and the public clamored for reprints of the column’s recipes. Besides the hundreds of formulas for cooking breakfast dishes, eggs, fish, oysters, soups, meats, vegetables, pastry, cakes, breads, and more, the book includes “considerable supplementary matter” such as a complete treatise on carving, illustrated with woodcuts. Providing advice on everything from food marketing and storage to setting tables and serving wine, the Times asserts that every “counsel is the outgrowth of experiment and success, and the suggestions offered can be acted upon with certainty that good results will follow.” This edition of The Times’ Recipes was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

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  Victory in The Kitchen - Wartime...

  Museum Imperial War

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  This book is a collection of delightful and unusual recipes from the Second World War. Taken from the archives of IWM, the recipes show the ingenuity and creativity behind dishes rustled up out of meagre rations - from austerity recipes such as scrap bread pudding, potato pastry and sheep's heart pie to hearty English favourites including Lancashire hot pot, Queen's Pudding and crumpets. With colour images of wartime posters throughout and an introduction by an IWM historian, it is a fascinating look into what people ate in wartime.

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  Food Americana - The Remarkable...

  David Page

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  What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become "American," and how are they likely to evolve from here? In Food Americana, David Page answers all these questions and more. 
   
   
   
  America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly southern dish—now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in thirty different styles, a total of three billion pies a year, an average of twenty-three pounds for each of us. 
   
   
   
  Food Americana is an engaging and entertaining combination of food culture and pop culture, nostalgia and the newest food obsessions. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons gave food journalist David Page an appetite for the world of American food. It is that experience, the discoveries of little-known stories and facts, that led him to dig even deeper and tie the strands together now.

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  Oz Clarke’s Story of Wine: 8000...

  Oz Clarke

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  Uncork a whole new take on the fascinating story of wine, captivatingly told by everyone’s favourite wine expert Oz Clarke.  
  This fully updated edition takes us through the riveting twists and turns of the history of winemaking all the way to the very latest trials and innovations of the present day… 
  Join Oz Clarke on a journey through the ages as he explores the places, the people and the bottles that have shaped the captivating history of wine. 
  Starting from the probable birth of a wine culture in ancient Georgia, Oz travels from 6000 BC through the fact and fiction of Persia, Egypt, Greece and Rome, and then along the winding trail right up to the latest innovations in winemaking today. 
  Packed with sparkling wit and charismatic storytelling, Oz shares more than a hundred fascinating tales and woven into these are probably a hundred more. From revered medieval monks to revolutionary discoveries, Oz paints a wonderfully vivid picture of the ever-evolving story of wine. 
  The book is a non-fiction masterpiece, taking readers on a road trip through the world of beverages. It's a top pick for those interested in cooking, antiques, and collectibles, especially those related to alcoholic drinks. 
  For fans of Hugh Johnson (Hugh Johnson on Wine), Madeline Puckette (Wine Folly), Henry Jeffreys (The Cocktail Dictionary), Jamie Goode (The Goode Guide to Wine), and Stephen Skelton (Vine Varieties, Clones and Rootstocks for UK Vineyards 2nd Ed.). 
  HarperCollins 2023

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  Out of the Frying Pan: Scenes...

  Keith Floyd

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  Keith Floyd’s exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story – and it is full of surprises. An idiosyncratic, splendid autobiography of a well known personality, and the discovery of a writing talent. 
  The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper and the black sheep of the family for ‘carrying on’ with married women. 
  Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defense decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers. 
  What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters – including his several wives. Those who have admired Keith Floyd’s way with a whisk will now be impressed to discover and enjoy his remarkable skill with words. 
  For fans of Hairy Bikers (The Hairy Bikers Blood, Sweat and Tyres), James Steen (The Devil in the Kitchen), Rick Stein (Under a Mackerel Sky), Anthony Bourdain (World Travel), and Stanley Tucci (What I Ate in One Year).

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  50 Simple Soups for the Slow Cooker

  Lynn Alley

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  The author of The Gourmet Slow Cooker returns with fifty simple, satisfying, and healthy soups in this vegetarian slow cooker cookbook. 
   
  In fifty Simple Soups for the Slow Cooker, Lynn Alley shares a variety of vegetarian and vegan recipes that range from traditional favorites to bold new flavor combinations. Classics like Minestrone and French Onion Soup mingle with many unique offerings, including Swedish Rhubarb Raspberry Soup, Garnet Yam Soup with Coconut Cream, and Eggplant Soup with Cumin, Yogurt, and Dill. 
   
  These easy-to-prepare slow cooker recipes are also easy on the planet, the palate, and the pocketbook!

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