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The potato—humble, lumpy, bland, familiar—is a decidedly unglamorous staple of the dinner table. Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From…
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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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Ever since his first book, Simple Cooking , and its acclaimed successors, Outlaw Cook , Serious Pig, and Pot on the Fire , John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his…

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Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped…

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Featuring gardening tips, recipes, and beautiful full-color pencil drawings of each vegetable, this book for farm-to-fork aficionados and gardeners with an esoteric bent explores the secret history of 48 well known and rare vegetables, examining their symbolism,…

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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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The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs…

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Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie, but how did these little links become icons of American culture? Man Bites Dog explores the transformation of hot dogs from unassuming street fare to paradigms of regional…
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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We…

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Roger and Linda Welsch matched references from Willa Cather's writing with recipes they collected from Cather family recipe files, from other period cookbooks, and from old-time ethnic cooks still living in the Bohemian tradition. Cather's Kitchens comes as…

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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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by Anne Buckland

|July 28, 2008

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Anne Buckland's 1893 work provides a cross-cultural history of food and cookery, as well as recipes from popular cookery books of the 18th and 19th centuries.