We found 28 results
indigoBooksken albala

Your Store:

Sort By:

Sorted By: Top Matches
Filtered By:
Books
1 - 12 of 28 Results
Top Matches
Noodle Soup: Recipes, Techniques, Obsession
Paperback

|December 20, 2017

$28.95

In stock online
Not available in stores
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious…
Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for…
Ships within 1-3 weeks
Not available in stores
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms-of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares…
Three World Cuisines: Italian, Mexican, Chinese
In stock online
Not available in stores
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave…
The Lost Arts Of Hearth And Home: The Happy Luddite's Guide to Domestic Self-Sufficiency
Out of stock online
Not available in stores
The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It’s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things…
A Cultural History of Food in the Renaissance
In stock online
Not available in stores
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually…
Cooking In Europe, 1250-1650
Hardcover

|June 30, 2006

$65.00

In stock online
Not available in stores
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance…
The Business Of Food: Encyclopedia Of The Food And Drink Industries
In stock online
Not available in stores
The Banquet: Dining In The Great Courts Of Late Renaissance Europe
Out of stock online
Not available in stores
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But…
Beans: A History
Paperback

|March 9, 2017

$30.50

In stock online
Not available in stores
This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras'…
At the Table: Food and Family around the World
In stock online
Not available in stores
New Orleans: A Food Biography
In stock online
Not available in stores
Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.…
The Most Excellent Book Of Cookery
Paperback

|October 14, 2014

$59.95

Out of stock online
Not available in stores
The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in…
Loading