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What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion…
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|December 10, 2003

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Named Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France Winner, Bronze Ladle in the Best Food Book division, World Food Media Awards Never has there been so little need to cook. Yet Michael…
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|December 5, 2011

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|February 20, 2004

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RUTH REICHL Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her." JULIA CHILD "How wonderful to have here in my hands the essence…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…

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In 1949, Iowa farm wife Evelyn Birkby began to write a weekly column entitled “Up a Country Lane” for the Shenandoah Evening Sentinel , now called the Valley News . Sixty-three years, one Royal typewriter, and five computers later, she is still…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of books written…
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|This title releases November 21, 2017

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No one knows exactly who it was or when it happened. The only certainty is that someone in late 18th century Naples took a flatbread - the kind that had existed for millennia across the Mediterranean and Middle East - and topped it with tomato, a native plant of…

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A Lavish Seventeen-Course Meal that Launched a New Age of American Dining In 1851, fifteen wealthy New Yorkers wanted to show a group of Philadelphia friends just how impressive a meal could be and took them to Delmonico’s, New York’s finest…

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Explore the Italian enclaves in New England and the evolution of Italian-American cuisine through profiles of the people, places, and communities and interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Alongside these stories is…
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|August 30, 2016

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When a significant number of Americans had to prepare meals in the out of doors—colonists, pioneers moving west, cowboys working the range, or sheep herders—they needed something portable to cook their food in. Iron casters filled that need by turning…