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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years…
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Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their…

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In this comprehensive and historically rich study, author Vincent DiMarco shares three original, never-before published cookery manuscripts from eighteenth-century England. Taken from the author's private collection, the manuscripts contain over five hundred…

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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the…

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The Colonel's Jottings, which he published under the name ?Wyvern', is wonderful for many reasons, of which nostalgia is just one. Including anecdotes from his career which spanned from 1859, just after the Rising, to 1892, near the apogee of the Raj, the book…

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Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times ’ only dedicated opinion columnist covering the food beat, Bittman routinely makes…

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What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around…
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Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch…

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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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After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. In England…

Celebrated Before Celebrity: A Hastiness Of Cooks

by Emma Kay

|This title releases August 11, 2017

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This book is an account of history's most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington's black enslaved American chef, George Speck, credited with the invention…

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President John F. Kennedy's favourite fish chowder and First Lady Michelle Obama's turkey lasagna are just a couple of the dishes chosen from the National Archives of the United States which feature in this fascinating and entertaining book of 150 presidential,…