Other books that might interest you

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  The Virginia Housewife - Or...

  Mary Randolph

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  The first regional cookbook published in the United States, this nineteenth century kitchen manual includes recipes, kitchen tips and house management solutions. 
   
  Published in 1824 in Washington, DC, Virginia Housewife is considered by many culinary historians to be the first real American cookbook, with recipes that originated in American kitchens, leaving behind British traditions, ingredients and methods. Virginia Housewife is also recognized as the nation’s first regional cookbook with a focus on southern-style specialties, some appearing in print for the first time, such as Ochra Soup, Curry of Catfish, Gumbo, Chicken Pudding, Apoquiniminc Cakes. But author Mary Randolph also includes local variations of recipes from the West Indies, New England, Spain, and France, all reflecting the influence of many cuisines on Southern cooking. Diverse offerings include Dough Nuts, Gaspacho, Ropa Vieja, as well as a number of delightful ice cream recipes including, black walnut, quince, pear, citron, and almond. An immediate success, Virginia Housewife was republished at least nineteen times before the Civil War.   
   
  The Virginia Housewife is also a complete lifestyle reference providing an introduction to the food, culture, and manners of the antebellum South, as well as housekeeping instructions on topics ranging from soap making to herb drying and silver cleaning—everything that a woman of the nineteenth (or the twenty-first) century might desire to know. 
   
  This facsimile edition of Mary Randolph’s Virginia Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  Lisbon Poets Camões Cesário...

  Luís de Camões, Cesário Verde,...

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  This bilingual and illustrated edition offers to all English-speaking readers interested in poetry, and in the cultural legacy of Lisbon, verses written by great poets who were born or lived in Portugal's legendary capital city.
  The globally celebrated Luís de Camões and Fernando Pessoa, along with the latter's heteronyms, are joined by three other poets widely praised within the Portuguese-speaking world—Cesário Verde, Mário de Sá-Carneiro, and Florbela Espanca—, whom we have the pleasure of introducing to you.

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  Bluffer's Guide To Wine -...

  Harry Eyres, Jonathan Goodall

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  Never again confuse your vintage with your viticulture, your ullage with your oenology, your sabrage with your cepage. Bask in the admiration of your fellow drinkers, pronounce confidently on the provenance of whatever is in your glass (or your mouth), and hold your own against the most sneering of sommeliers. Written by experts and offering readers the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy listen.

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  Knitting New Mittens & Gloves -...

  Robin Melanson

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  Unique designs from a knitwear pro. “A mitten-covered thumbs-up to Knitting New Mittens [&] Gloves. It’s a nice blend of the classic and the funky” (Go Knit In Your Hat).   Growing up in Cape Breton, on Canada’s Atlantic coast, knitwear designer Robin Melanson learned early on the importance of gloves and mittens in a harsh winter climate. Now this self-described “mitten and glove aficionado” shares her enthusiasm for these ordinary items by presenting 28 extraordinary ways to make them for year-round style.   Featuring gloves, mittens, arm warmers, mitts, and fingerless gloves, this is the second book in a new STC Craft series that introduces innovative approaches to creating popular knitted items. Knitting New Mittens and Gloves combines traditional and untraditional techniques—as well as influences as far-flung as Gothic architecture, Estonian lace, and Wagnerian opera—in a winning collection of patterns for adults and children. From wool mittens filled with unspun fleece and arm warmers with leather laces, to cotton-mesh fingerless gloves and silk-beaded mitts to be worn as adornments, each design has an unexpected twist.   Because they are small, quick to make, and don’t require a lot of yarn, mittens and gloves are perfect projects for knitting throughout the year, and they also offer an ideal opportunity for beginning and more seasoned knitters to experiment with new techniques, yarns, and styles. With its fresh, original sensibility, Knitting New Mittens and Gloves will captivate knitters of every level.

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  Emily in Paris: Paris J'Adore! -...

  Emily in Paris

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  The official authorized companion to the much-loved Netflix show Emily in Paris. Paris, J'Adore! is Emily Cooper's diary about her life in France so far. From leaving her boyfriend in Chicago to starting at marketing firm Savoir in Paris, it reveals all the thrill, fear and confusion Emily experiences as she embarks on her new life. She becomes acquainted not only with French workplace etiquette - the long lunches, the arguments, the determined reluctance to use social media - but also with Gabriel, the hottest chef in town. Some things, though, are beyond comprehension: like why the first floor in a Parisian apartment building is the second floor and the first floor is the ground floor. As the months go by, Emily learns how it's perfectly normal to have a glass of Sancerre for breakfast and how you should never turn up early at work. But more than anything, she learns about love, female friendships, and how exciting it is to step out of your comfort zone in this beautiful and intriguing city. Paris, J'Adore! is also a guidebook to how to be a Parisian, with tips on fashion, romance, and where to capture the perfect selfie in the City of Lights. Written in Emily's voice, it will contain the following sections:  Emily's Fashion Paris - all about Emily's favourite outfits and designers - from Cadault to Chanel - as well as tips on what to wear to the beach, where to find the best boutiques, and how to dress like a Parisian;  Emily's Romantic Paris - the best bridges to kiss and break up on, where you can find the most breathtaking views and the most perfect backstreets, why the magic of the Eiffel Tower twinkling at night is the most intoxicating backdrop to falling in love, and a selection of the most evocative French songs to sing along to;  Emily's Secret Paris - where Parisians show Emily the real Paris, from the hamman in the Mosquée de Paris to the Atelier des Lumières, and from small independent French cinemas to delightful neighbourhood restaurants;   Emily's Workplace Paris - how to navigate tensions and emotions in a French boardroom, lunch and coffee break rituals, Sylvie's own version of Savoir's Employee Handbook, and how to teach the French about social media;   Emily's Escapades from Paris - including the delights of the Champagne region, the sheer glamour of Saint-Tropez and the opulence of the Château de Versailles.  Paris, J'Adore! is a hugely desirable gift for all the fans of the show.

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  Culinary Herbs & Spices of the...

  Ben-Erik van Wyk

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  For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency.           In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions.             People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

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