Books matching: recipe history
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- #1
Save:A must-have for food geeks and Good Eats fans; think of it as cooking school with jokes and great food, though it’s heavier on info than sheer recipe count.
'Good Eats: The Early Years' by Alton Brown is a cookbook that not only provides classic style recipes but also includes science details and entertaining writing. Readers appreciate the mix of humor, information on ingredients, and traditional dishes that go beyond just recipes. The book is described as a perfect combination of Alton Brown's works, offering a variety of recipes, techniques, and the reasoning behind cooking methods.
October 2009•406 pages - #2
Save:A gorgeously written, quirky ode to oysters that’s part cookbook, part memoir, and wholly a treat - best enjoyed by those who love stories as much as they love food.
Consider the Oyster by M.F.K. Fisher is a delightful and engaging exploration of oysters, blending memoir, history, and recipes. The book is more than just a cookbook; it offers a personal narrative that covers everything from oyster cultivation to cooking techniques. Fisher writes with beautiful prose, wry humor, and deep insight that captivate readers and open their eyes to the culinary joys of this bivalve.
The writing style is characterized by a conversational tone that draws readers into the rich world of oysters. Alongside captivating anecdotes, Fisher provides intriguing recipes, primarily revolving around butter and oysters. The short book is amusing, informative, and quick to read, making it a must-have for anyone who enjoys food and cooking, especially seafood.
Indeed, his chance to live at all is slim, and if he should survive the arrows of his own outrageous fortune and in the two weeks of his carefree youth find a clean smooth place to fix on, the years a...1941•96 pages A true classic for anyone serious about Italian cooking - meticulous, highly educational, and filled with love for tradition. If you want to master Italian food at home, this is the essential resource.
'Essentials of Classic Italian Cooking' by Marcella Hazan is a comprehensive guide to authentic Italian cuisine. Hazan shares her love and knowledge of Italian food, revealing secrets and wisdom passed down through centuries. The book covers a wide range of Italian dishes, from pasta and soups to desserts and specialized breads. Hazan's writing style is detailed and precise, guiding readers through the recipes with expertise and passion.
As a young chef, I connected with Marcella while opening my first restaurant, Buonavia, in 1971. Like her, I had found that the food that I was cooking at home and the food that I remember my grandmot...1992•723 pages- #4
Save:A surprisingly fascinating exploration of world history through salt - full of quirky facts, great for history buffs and trivia lovers, but occasionally gets bogged down in repetition and recipe details.
'Salt: A World History' by Mark Kurlansky delves into the fascinating history of salt and its impact on humanity throughout the ages. The book explores how salt has influenced world events, shaped civilizations, and played a crucial role in various aspects of human life. Kurlansky's narrative style weaves together historical facts, anecdotes, and cultural insights to provide a comprehensive view of the significance of salt in different societies. From the ancient uses of salt as currency to its role in wars, trade, and food preservation, the book offers a unique perspective on a seemingly ordinary substance.
Kurlansky's writing style in 'Salt: A World History' has been described as engaging, informative, and well-researched. The book covers a wide range of topics related to salt, including its production methods, historical contexts, and cultural significance. Readers have praised the author for his ability to make a seemingly mundane subject like salt captivating and thought-provoking, highlighting the intricate connections between salt and human history in a compelling manner.
ON THE EASTERN end of North Africa’s almost unimaginably vast desert, the Nile River provides a fertile green passage only a few miles wide down both banks. Egyptian civilization has always been cramm...January 2002•496 pages - #5
Save:A heartwarming, appetite-inducing memoir full of wit, recipes, and the magic of food. Perfect for fans of food writing and Tucci’s big Italian energy.
'Taste: My Life through Food' by Stanley Tucci is a memoir that delves into the author's deep connection with food, drawing on his upbringing in an Italian family and his love for culinary traditions. Tucci intertwines personal anecdotes, family recipes, and reflections on his life, including his experiences with throat cancer, to create a narrative that celebrates the role of food in his life. The book is written in a light and engaging style, reminiscent of Tucci's storytelling in his series 'Searching for Italy', making it a delightful read for both food enthusiasts and fans of the actor.
I grew up in Katonah, New York, a beautiful town about sixty miles north of Manhattan. We moved there when I was three years of age from Peekskill, New York, a small city with a large Italian populati...October 2021•303 pages - #6
Save:A funny, charming stroll through America's edible fads - perfect for food history fans and adventurous home cooks, but may leave you wanting more if you crave recent food trends or in-depth analysis.
'Fashionable Food, Seven Decades of Food Fads' by Sylvia Lovegren is a comprehensive exploration of American culinary history from the 1920s to the 1980s, focusing on food trends and recipes from each decade. The book provides insights into the evolution of American cooking habits, the influence of social and cultural movements on food fads, and the impact of key figures like Julia Child and M.F.K. Fisher. Lovegren's writing style combines wit, humor, and historical accuracy to present a lively narrative that delves into the nuances of food fashion in the United States.
1995•464 pages - #7
Save:A deeply personal, ambitious, and emotional blend of culinary memoir and historical investigation - best for readers curious about the roots of Southern food, African American identity, and the power of family history. Not a light or linear read, but a rewarding one for those willing to dive in.
'The Cooking Gene' by Michael W. Twitty is a deeply personal exploration of African American culinary history, intertwined with the author's own family genealogy and cultural identity. The book delves into the origins of Southern cuisine, tracing the influence of African roots on American food culture and highlighting the complexities of race, heritage, and food as a source of storytelling and connection. Twitty's narrative style weaves together history, family anecdotes, and reflections on identity, offering a comprehensive look at the impact of food on individual and collective experiences.
Through a series of interconnected essays, Twitty recounts his journey of self-discovery through the lens of food, detailing the historical significance of ingredients like rice, corn, and sugar in shaping Southern cuisine. The book also addresses themes of genealogy, slavery, and resilience, providing a nuanced perspective on the intersection of food, culture, and identity in America. Twitty's storytelling combines personal reflection with meticulous research, offering readers a compelling exploration of the complexities of race, history, and heritage through the lens of food.
When I cook on a plantation, before I do anything else, I put on the representative clothes. I prefer the long rough trousers to breeches; either way, I’ll still feel the heat. Next come the long wool...2017•469 pages - #8
Save:A delicious, bittersweet love letter to the food world and a vanished era of glossy magazines - perfect for food enthusiasts, publishing fans, and anyone hungry for an engaging, real-life journey.
Ruth Reichl's memoir of the decade she spent as editor of Gourmet magazine from 1999 to 2009 is engaging and well-written. She takes the reader on a journey through her experiences entering the world of Conde' Nast, sharing vivid descriptions of people, food, and the social interactions surrounding them. Throughout the book, Reichl intertwines her personal challenges, such as her mother's bipolar disorder and her own struggles with balancing motherhood and career, with the behind-the-scenes workings of the magazine industry, providing a peek into the captivating world of Gourmet and its impact on the culinary landscape.
I WAS EIGHT YEARS OLD when I first found the magazine, sitting on the dusty wooden floor of a used-book store. My father was a book designer who enjoyed the company of ancient volumes, and he often to...April 2019•326 pages - #9
Save:An inventive, soulful love letter to Black Detroit and its unsung heroes. A must-read for lovers of music, history, and creative storytelling.
Black Bottom Saints by Alice Randall is a captivating blend of historical fiction and storytelling that delves into the glory days of Detroit, showcasing the city's vibrant culture and the individuals who shaped its golden age. Through a mix of short stories, reportage, and novel elements, the book paints a vivid picture of Detroit's past, celebrating the resilience and creativity of its people. The narrative centers around Ziggy Johnson, a character inspired by a real-life figure, who shares the stories of iconic personalities like Joe Louis, Ethel Waters, and Martin Luther King Jr., while also honoring them with drink recipes at the end of each chapter.
August 2020•351 pages - #10
Save:A deliciously rich, thoroughly researched history of why spices obsessed the world - a must-read for foodies and history fans, best enjoyed in slow, flavorful bites.
Spice: The History of a Temptation' by historian Jack Turner is a work of cultural and culinary history which is culinary' in much the same sense as the writings of M.F.K. Fisher are not about cooking, but about hunger or desire for food. History of food is not as useful to the average amateur cook as food science, but ignorance of food history can lead to misstatements about food as easily as ignorance of food science can lead to misstatements about how cooking works. One of my most fascinating observations in my reading of several books on Medieval and Renaissance cooking was the pervasive appearance of spices in recipes from the twelfth to the fifteenth centuries. And, this prevalence was not only in the Mediterranean, but also as far north as England and Scandinavia. Conventional wisdom regarding modern cuisine says that the cookie spices cinnamon, cloves, nutmeg, and ginger are common in savory dishes of the southernmost reaches of Europe such as Sicily, Crete, and Greece plus the great Renaissance trading ports such as Venice. Yet, here we have French kings and nobles in Paris using as much of these spices as the merchant kings of Venice and Genoa.
Turner organises the book by theme rather than chronology, so it starts off with an exploration of the race to find the distant origins of spice, before explaining in subsequent sections just why people have been so driven by spice indicator of social status, myths about medical properties, economic boom, anxieties about decadence, legendary aphrodisiacs, the substance of the gods, not to mention exoticism in cooking. Medieval thru Modern 352 pages Covers the history of the spice trade and it's contributions to exploration and the development of European colonies, as well as the changing attitudes of Europe and the Mediterranian towards spice. Little jewels of cost vs supply info such as the fact that all cloves present in the world in our period of study 16th C came from one 17 acre island off the East Coast of India. Kinda explains their price....
When I discovered the Indies, I said that they were the richest dominion that there is in the world. I was speaking of the gold, pearls, precious stones, and spices, with the trade and markets in them...2004•398 pages
