{"title":"Gastronomy History","description":null,"products":[{"product_id":"in-the-devils-garden-a-sinful-history-of-forbidden-foods","title":"In the Devil's Garden: A Sinful History of Forbidden Foods","description":"Inspired by the Seven Deadly Sins, the author of The Devil's Cup provides an entertaining history of forbidden foods through the ages that examines how such foods--including the tomato, apple, ISBN13: 9780345440150 ISBN10: 0345440153 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51247281242419,"sku":"IK_02-13-24_UBD_300F23","price":15.28,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/41KSJ1YFAZL.jpg?v=1753616623"},{"product_id":"white-house-chef-eleven-years-two-presidents-one-kitchen","title":"White House Chef: Eleven Years, Two Presidents, One Kitchen","description":"\"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food,, ISBN13: 9780471798422 ISBN10: 0471798428 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51248944873779,"sku":"CH_09-25-24_ART_301J63","price":21.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71DdfeWnfnL.jpg?v=1753651339"},{"product_id":"the-inn-at-little-washington-cookbook-a-consuming-passion","title":"The Inn at Little Washington Cookbook: A Consuming Passion","description":"110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington\n\nPatrick O’Connell, a self-taught chef, ISBN13: 9780679447368 ISBN10: 0679447369 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51252242710835,"sku":"CH_02-11-25_ART_200000PT","price":24.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/719vHdcDysL.jpg?v=1753660179"},{"product_id":"a-social-history-of-tea","title":"A Social History of Tea","description":", ISBN13: 9780707802893 ISBN10: 070780289X Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51253062205747,"sku":"03-26-23_PHA_600K0P","price":29.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/6154Y0qWlBL.jpg?v=1753663144"},{"product_id":"spade-skirret-and-parsnip","title":"Spade, Skirret and Parsnip","description":"The 'couch potato' is an idler, the 'cabbage-head' a dunce, Swede-bashers are stupid and you may as well give up life if you become a vegetable. A vegetable existence may imply dull monotony,, ISBN13: 9780750932592 ISBN10: 0750932597 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51253561786675,"sku":"WF-U8WY-LMOE","price":11.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51-1H7vG8jL.jpg?v=1753665197"},{"product_id":"a-leechbook-or-collection-of-medical-recipes-of-the-fifteenth-century-1934","title":"A Leechbook or Collection of Medical Recipes of the Fifteenth Century 1934","description":"\"\"A Leechbook or Collection of Medical Recipes of the Fifteenth Century\"\" is a book edited and translated by Warren R. Dawson, originally published in 1934. It is a compilation of medical recipes and remedies from the 15th century, providing insight into the medical practices of the time. The book includes both original Middle English text and modern English translations, along with notes and commentary from the editor. The remedies cover a wide range of ailments, from common illnesses to more obscure conditions, and include treatments for everything from headaches and toothaches to the plague and leprosy. The book is a valuable resource for historians, medical professionals, and anyone interested in the history of medicine.The Texts of Manuscripts No. 136 of the Medical Society of London, Togther with a Transcript into Modern Spelling, Transcribed and Edited with an Introduction, Notes and Appendix.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work., ISBN13: 9781162739533 ISBN10: 1162739533 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51258607894835,"sku":"FA_06-27-24_ART_60193J","price":30.29,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71HAZGSbr2L.jpg?v=1753698005"},{"product_id":"a-culinary-history-of-iowa-sweet-corn-pork-tenderloins-maid-rites-more-american-palate","title":"A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites \u0026 More (American Palate)","description":"Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, discover the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls'served with chili, of course! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition., ISBN13: 9781467136327 ISBN10: 1467136328 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51259589165363,"sku":"07-30-23_PHA_600SZO","price":9.06,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/617zG8WCZKL.jpg?v=1753705492"},{"product_id":"the-secret-lives-of-baked-goods-sweet-stories-recipes-for-americas-favorite-desserts","title":"The Secret Lives of Baked Goods: Sweet Stories \u0026 Recipes for America's Favorite Desserts","description":"Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed \"dessert detective\" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert., ISBN13: 9781570618536 ISBN10: 1570618534 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260623814963,"sku":"CH_12-09-24_PHA_301LO2","price":12.86,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51XpRJtxaYL.jpg?v=1753709692"},{"product_id":"the-curiosities-of-food-or-the-dainties-and-delicacies-of-different-nations-obtained-from-the-animal-kingdom","title":"The Curiosities of Food: Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom","description":"Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson writes that \"[CURIOSITIES] is in all probability the first attempt to write a general worldwide survey of animal products.\" Long out of print and scarce even in the antiquarian market, this lost classic of wit, erudition, and grand storytelling is now made available in a facsimile edition, with an introduction by Davidson. As Simmonds reveals in his charming culinary travelogue, just about everything that walks, swims, crawls, slithers, or flies has been eaten at one time or another, and the eminent Victorian scholar has the tasting notes. On lizards: \"In Guatemala, there is a popular belief, that lizards eaten alive cure cancer. . . . The man who first eat a live oyster or clam, was certainly a venturous fellow, but the eccentric individual who allowed a live lizard to run down his throat was infinitely more so.\" ‚Ä¢ One of the most important works of culinary history from the nineteenth century, and a significant primary source for Alan Davidson's award-winning Oxford Companion to Food., ISBN13: 9781580082976 ISBN10: 1580082971 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260926951731,"sku":"12-24-22_ART_6006IF","price":12.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51T4ojgDkML.jpg?v=1753711319"},{"product_id":"reata-legendary-texas-cooking-a-cookbook","title":"Reata: Legendary Texas Cooking [A Cookbook]","description":"Bold. Majestic. Storied. Texas.\nThe Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big.\n\nToday the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America’s cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service.\n\nThe Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings.\n\nSo if you can’t drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that’s as big and bold as the state of Texas itself., ISBN13: 9781580089067 ISBN10: 1580089062 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260929507635,"sku":"CH_07-27-24_ART_301D8J","price":34.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71IMy9NDqnL.jpg?v=1753711354"},{"product_id":"lost-recipes-of-prohibition-notes-from-a-bootleggers-manual","title":"Lost Recipes of Prohibition: Notes from a Bootlegger's Manual","description":"Prompted by a found notebook of illicit booze recipes, here are more than 100 secret and forgotten formulas for cordials, bitters, spirits, and cocktails, gorgeously illustrated and explained.\nAmerican Prohibition was far from watertight. If you knew the right people, or the right place to be, you could get a drink―most likely a variation of the real thing, made by blending smuggled, industrial alcohol or homemade moonshines with extracts, herbs, and oils to imitate the aroma and taste of familiar spirits. Most of the illegal recipes were written out by hand and secretly shared. The “lost recipes” in this book come from one such compilation, a journal hidden within an antique book of poetry, with 300 entries on making liquors, cordials, absinthe, bitters, and wine.\nLost Recipes of Prohibition features more than 70 pages from this notebook, with explanations and descriptions for real and faked spirits. Readers will also find historic and modern cocktails from some of today's leading bartenders, including rum shrubs, DIY summer cups, sugar-frosted \"ice\" cordials, 19th- and 21st-century cinnamon whiskeys, homemade crème de menthe, absinthe-spiked cocktail onions, caramel lemonade, and more. 75 full color illustrations, ISBN13: 9781581572650 ISBN10: 1581572654 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260953493811,"sku":"CH_02-27-25_PHA_2000034F","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/810hXbXtS6L.jpg?v=1753711652"},{"product_id":"at-freedoms-table-more-than-200-years-of-recipes-and-remembrance-from-military-wives","title":"At Freedom's Table: More Than 200 Years of Recipes and Remembrance from Military Wives","description":"Now in paperback, At Freedom s Table is a tribute to the unique contributions of American military wives to the morale of their families and the well-being of the nation. Featuring recipes, anecdotes, and vintage photographs, it recreates the scenes and foods that recount the commitments and sacrifices that military wives have given the nation for more than two hundred years. Presented in a menu format, At Freedom s Table is divided into six large sections: Teas and Coffees; Buffets, Brunches, and Lunches; A Taste of Home: Dinner Family Style; Alfresco Dining Over There: An International Affair; and Home for the Holidays and Other Celebrations. Each chapter includes a story that relates to the recipes that follow, placing them in a historical context. Some chapters recreate recipes from a specific event, such as \"A Colonial Thanksgiving\" and \"Christmas in the Confederate White House,\" both of which describe holidays celebrated under wartime conditions. Other recipes are of the international foods that military families have learned to enjoy from such places as Morocco, Italy, Spain, France, Germany, Japan, and Korea. The women whose stories are told and whose recipes are shared in At Freedom s Table are truly remarkable. They courageously balanced the responsibilities of maintaining home and hearth, raising a family, managing family businesses, and supporting a war effort. In addition, they found time to extend themselves in friendship and hospitality to one another and to women in the places where they were stationed, earning them a well-deserved reputation that continues to this day., ISBN13: 9781581821925 ISBN10: 1581821921 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260971909427,"sku":"IK_03-11-24_ART_6010Q6","price":13.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51EK9D3EJ0L.jpg?v=1753711798"},{"product_id":"the-martha-washington-cook-book","title":"The Martha Washington Cook Book","description":"\"Amazing Details of Washington's Dining Habits\"Martha Washington personally specified each dish to be served in her household… and directed that it be prepared according to directions in this… her family cookbook.Even more amazing than the delicious recipes cooked up in the Martha Washington kitchen… you'll really be astonished to learn who sat at the head of the table and who carved all the meat at the Washington dining table.Martha kept and used her personal one-of-a-kind family cookbook for over fifty years. In 1799, she presented the book to her granddaughter, Eleanor Parke Custis as a wedding gift when she married Lawrence Lewis.The cookbook was handed down from mother to daughter until 1892 when the Lewis family presented it to The Historical Society of Pennsylvania where it still resides today.In 1940, the Society gave special permission to historian Marie Kimball to study the manuscript and prepare a cookbook entitled, “The Martha Washington Cook Book.”Mrs. Kimball fully adapted Martha’s cookbook to practical, modern use. All the recipes were proportioned to our current practice of a formula for serving six people. Each recipe was tested. It is not only correct, but tastes great!The Martha Washington Cook Book by Marie Kimball was published in 1940. It has now, of course, long been out-of-print until this historic 2004 limited edition reprint., ISBN13: 9781623970185 ISBN10: 1623970180 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51261899407667,"sku":"CH_12-02-24_PHA_301L5T","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/819QEs802pL.jpg?v=1753716126"},{"product_id":"dining-at-monticello-in-good-taste-and-abundance","title":"Dining at Monticello: In Good Taste and Abundance","description":"Among Thomas Jefferson's flaws, according to Patrick Henry, was the manner in which \"he has abjured his native victuals in favor of French cuisine.\" While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yielding a celebrated blend of cultures and traditions.\nDining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the recently revealed kitchen restoration, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand. Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity., ISBN13: 9781882886258 ISBN10: 1882886259 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51262587765043,"sku":"FA_08-16-24_ART_301EQU","price":21.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61-pJAGH5lL.jpg?v=1753719104"},{"product_id":"cupboard-love-a-dictionary-of-culinary-curiosities","title":"Cupboard Love: A Dictionary Of Culinary Curiosities","description":"A must for food lovers, this dictionary of culinary terms traces the etymology of more than a thousand words, including pomegranate, souffle, vermicelli, avocado, and baguette, among many others. Original., ISBN13: 9781894663663 ISBN10: 1894663667 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51262862393651,"sku":"01-04-23_PHA_600F5S","price":21.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61mhw9RFMNL.jpg?v=1753719987"},{"product_id":"the-unofficial-mad-men-cookbook-inside-the-kitchens-bars-and-restaurants-of-mad-men","title":"The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men","description":"UNOFFICIAL AND UNAUTHORIZED\n\nDine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men\n\nEver wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order?\n\nThe Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entrée to the culinary world of Man Men-era New York.\n\nPacked with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time.\n\nWhether you're planning a Mad Men-themed dinner party, need to mix up some authentic Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook.\n\nIncludes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s.\n\nRECIPES INCLUDE:\n\n* Playboy Whiskey Sour\n\n* Sardi's Steak Tartar\n\n* Connie's Waldorf Salad\n\n* Sal's Spaghetti and Meatballs\n\n* Pat Nixon's Date Nut Bread\n\n* Lindy's Cherry Cheesecake, ISBN13: 9781936661411 ISBN10: 1936661411 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51263026430259,"sku":"CH_03-03-25_PHA_200003EG","price":13.52,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61BRSPDRqcL.jpg?v=1753721247"},{"product_id":"champagne-how-the-worlds-most-glamorous-wine-triumphed-over-war-and-hard-times","title":"Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times","description":"The authors of the international bestseller Wine and War chronicle the untold dramatic history of Champagne from the 13th century through the crucibles of two world wars to the 21st century\nThroughout history, waves of invaders including Franks, Visigoths, Burgundians, Merovingians, Barbarians, Alamanshave swept across the verdant region of Champagne in southern France. Yet this region, which historians say has suffered more invasions, battles, and wars than any other place on earth, is also the birthplace of the one ingredient that above all others epitomizes joy: champagne.\nGallant Harvest tells the fascinating, little-known story of champagne, the world’s favorite wine.\nDon and Petie Kladstrup share how a sparkling beverage that was the toast of Belle Epoque society not only survived the bloodbath of World War I, but grew even more popular in the war’s wake. Thorughout they introduce gutsy, larger-than-life characters determined to preserve their land and their grapes; vintners for whom champagne is not only their heritage and livelihood but a part of their souls and the soul of their nation., ISBN13: 9780060737924 ISBN10: 0060737921 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732261273907,"sku":"FA_06-20-25_ART_20000BU4","price":22.51,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51e0TCRF2kL.jpg?v=1753601287"},{"product_id":"curry-a-tale-of-cooks-and-conquerors","title":"Curry: A Tale of Cooks and Conquerors","description":"Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.\n\nIn this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish \"carne de vinho e alhos-\"-the name \"vindaloo\" a garbled pronunciation of \"vinho e alhos\"--and even \"curry\" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where \"karee raisu\" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan.\n\nRichly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere., ISBN13: 9780195320015 ISBN10: 0195320018 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732895105331,"sku":"FA_04-04-25_ART_200003NT","price":14.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81OeX8Lc6oL.jpg?v=1753609405"},{"product_id":"the-oldest-cuisine-in-the-world-cooking-in-mesopotamia","title":"The Oldest Cuisine in the World: Cooking in Mesopotamia","description":"In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them.\nOffering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro’s guide an entertaining and mesmerizing read., ISBN13: 9780226067346 ISBN10: 0226067343 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732923679027,"sku":"FA_04-14-25_ART_200004YJ","price":17.54,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71UiOG4LKeL.jpg?v=1753609842"},{"product_id":"out-of-the-east-spices-and-the-medieval-imagination","title":"Out of the East: Spices and the Medieval Imagination","description":"How medieval Europe’s infatuation with expensive, fragrant, and exotic spices led to an era of colonial expansion and the discovery of new worlds\n\nThe demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration ,as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.\nThis engaging book explores the demand for spices: why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era., ISBN13: 9780300151350 ISBN10: 0300151357 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732958904627,"sku":"FA_04-14-25_ART_200004XI","price":17.81,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61NXlMfH9ML.jpg?v=1753610783"},{"product_id":"quiches-kugels-and-couscous-my-search-for-jewish-cooking-in-france-a-cookbook","title":"Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: A Cookbook","description":"What is Jewish cooking in France?\n\nThat is the question that has haunted Joan Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she gives us the fruits of her quest in this extraordinary book, a treasure trove of delectable kosher recipes and the often moving stories behind them, interlaced with the tumultuous two-thousand-year history of the Jewish presence in France.\n\nIn her search, Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread around the observation of the Sabbath and the celebration of special holidays. All across France she finds that Jewish cooking is more alive than ever. Traditional dishes are honored, yet many have acquired a French finesse and reflect regional differences. The influx of Jewish immigrants from North Africa following Algerian independence has brought exciting new flavors and techniques that have infiltrated contemporary French cooking, and the Sephardic influence is more pronounced throughout France today.\n\nNow, with Joan Nathan guiding us, carefully translating her discoveries to our own home kitchens, we can enjoy:\n\n• appetizers such as the rich subtle delight of a Terrine de Poireaux from Alsace or a brik, that flaky little pastry from North Africa, folded over a filling of tuna and cilantro;\n• soups such as cold sorrel or Moroccan Provençal Fish Soup with garlicky Rouille;\n• salads include a Mediterranean Artichoke and Orange Salad with Saffron Mint and a Tunisian Winter Squash Salad with Coriander and Harissa;\n• a variety of breads, quiches, and kugels—try a Brioche for Rosh Hashanah, a baconless quiche Lorraine, or a Sabbath kugel based on a centuries-old recipe;\n• main courses of Choucroute de Poisson; a tagine with chicken and quince; Brisket with Ginger, Orange Peel, and Tomato; Southwestern Cassoulet with Duck and Lamb; Tongue with Capers and Cornichons; and Almondeguilles (Algerian meatballs);\n• an inviting array of grains, pulses, couscous, rice, and unusual vegetable dishes, from an eggplant gratin to a mélange of Chestnuts, Onions, and Prunes;\n• for a grand finale, there are Parisian flans and tarts, a Frozen Soufflé Rothschild, and a Hanukkah Apple Cake, as well as many other irresistible pastries and cookies.\n\nThese are but some of the treasures that Joan Nathan gives us in this unique collection of recipes and their stories. In weaving them together, she has created a book that is a testament to the Jewish people, who, despite waves of persecution, are an integral part of France today, contributing to the glory of its cuisine., ISBN13: 9780307267597 ISBN10: 0307267598 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732979024179,"sku":"FA_04-10-25_ART_200004DH","price":12.86,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81fbxRiV_EL.jpg?v=1753611321"},{"product_id":"the-billionaires-vinegar-the-mystery-of-the-worlds-most-expensive-bottle-of-wine-1","title":"The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine","description":"It was the most expensive bottle of wine ever sold.\n\nIn 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux—one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson—went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn’t Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret?\n\nIt would take more than two decades for those questions to be answered and involve a gallery of intriguing players—among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent’s elegant archrival, whose palate is covered by a hefty insurance policy; and Bill Koch, the extravagant Florida tycoon bent on exposing the truth about Rodenstock.\n\nPursuing the story from Monticello to London to Zurich to Munich and beyond, Benjamin Wallace also offers a mesmerizing history of wine, complete with vivid accounts of subterranean European laboratories where old vintages are dated and of Jefferson’s colorful, wine-soaked days in France, where he literally drank up the culture.\n\nSuspenseful, witty, and thrillingly strange, The Billionaire’s Vinegar is the vintage tale of what could be the most elaborate con since the Hitler diaries. It is also the debut of an exceptionally powerful new voice in narrative non-fiction., ISBN13: 9780307338778 ISBN10: 0307338770 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732983185715,"sku":"FA_06-30-25_PHA_20000MTA","price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71uYgIK85HL_885174a3-54f2-4d54-9b9e-dce33d9e17f7.jpg?v=1753611441"},{"product_id":"the-big-oyster-history-on-the-half-shell","title":"The Big Oyster: History on the Half Shell","description":"“Part treatise, part miscellany, unfailingly entertaining.”\n–The New York Times\n\n“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”\n–Rocky Mountain News\n\nAward-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.\nFor centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.\n\nFilled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.\n\n“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”\n–Los Angeles Times Book Review\n\n“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”\n–The Wall Street Journal\n\n“Kurlansky packs his breezy book with terrific anecdotes.”\n–Entertainment Weekly\n\n“Magnificent . . . a towering accomplishment.”\n–Associated Press, ISBN13: 9780345476395 ISBN10: 0345476395 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51733937324339,"sku":"AD.1.7 F_06-19-25_ART_H0000BEZ","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/914VjsPxmXL.jpg?v=1753616713"},{"product_id":"the-taste-of-conquest-the-rise-and-fall-of-the-three-great-cities-of-spice","title":"The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice","description":"The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise.\n\nThe Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.\n\nIn the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.\n\nSharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.\n\nAs stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed., ISBN13: 9780345480835 ISBN10: 034548083X Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51733938110771,"sku":"FA_04-04-25_ART_200003VK","price":22.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81umOz_QjpL.jpg?v=1753616732"},{"product_id":"inventing-wine-a-new-history-of-one-of-the-worlds-most-ancient-pleasures","title":"Inventing Wine: A New History of One of the World's Most Ancient Pleasures","description":"The story of how wine, as enjoyed by millions of people today, came to be. Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries.\nIn Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice.\nDuring wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reynière and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Émile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe.\nBy charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past., ISBN13: 9780393064520 ISBN10: 0393064522 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734307537203,"sku":"S_STR_H0000FL4","price":12.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61dltvig9-L.jpg?v=1753621963"},{"product_id":"eating-words-a-norton-anthology-of-food-writing","title":"Eating Words: A Norton Anthology of Food Writing","description":"A glorious survey of food writing from the classical world to the present.\nEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.”\nSelections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy―Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace―enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is. ---, ISBN13: 9780393239843 ISBN10: 0393239845 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734313697587,"sku":"FA_05-01-25_PHA_20000CS2","price":15.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61oX-FF1K5L.jpg?v=1753622037"},{"product_id":"wolfgang-puck-cookbook","title":"Wolfgang Puck Cookbook","description":"Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. Reprint. 20,000 first printing., ISBN13: 9780394533667 ISBN10: 0394533666 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734399353139,"sku":"TN_STR_H0000B5H","price":13.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/91PbXsfGySL.jpg?v=1753622936"},{"product_id":"ao_04-02-25_str_h00005ou","title":"White House Chef: Eleven Years, Two Presidents, One Kitchen","description":"\"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there.\"\n--Marian Burros, New York Times\nWhite House Chef\nJoin Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.\nScheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the \"people's house\" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).\nScheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the \"security bubble\") and inside the White House during 9\/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing \"temperature\" of the White House and satisfying the culinary sensibilities of two very different first families., ISBN13: 9780471798422 ISBN10: 0471798428 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51747683664179,"sku":"AO_04-02-25_STR_H00005OU","price":15.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71DdfeWnfnL_7d2fe266-9dfa-49e5-b054-e1d11d437444.jpg?v=1753651340"},{"product_id":"fa_04-21-25_art_200005p2","title":"1896 Boston Cooking-School Cookbook","description":"This is a facsimile edition of the original Fannie Farmer Cookbook—a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions., ISBN13: 9780517186787 ISBN10: 0517186780 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51755010228531,"sku":"FA_04-21-25_ART_200005P2","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51TN6LHxChL.jpg?v=1753652203"},{"product_id":"a-30-1-f_04-30-25_art_h00007m1","title":"Dangerous Tastes: The Story of Spices (California Studies in Food and Culture)","description":"Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses.\n\nDalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise.\n\nDangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide., ISBN13: 9780520227897 ISBN10: 0520227891 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51755023991091,"sku":"A.30.1 F_04-30-25_ART_H00007M1","price":22.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51svr0WnzAL.jpg?v=1753653211"},{"product_id":"fa_04-24-25_art_2000061m","title":"Cuisine and Empire: Cooking in World History (Volume 43)","description":"Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines―from the mastery of grain cooking some twenty thousand years ago, to the present―in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”―beliefs about health, the economy, politics, society and the gods―prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.\n\nCuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement., ISBN13: 9780520266452 ISBN10: 0520266455 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51755029004595,"sku":"FA_04-24-25_ART_2000061M","price":33.3,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61-epNyqtPL.jpg?v=1753653229"},{"product_id":"fa_06-02-25_art_20000a6s","title":"Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio (Volume 42)","description":"The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century., ISBN13: 9780520271548 ISBN10: 0520271548 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51755032084787,"sku":"FA_06-02-25_ART_20000A6S","price":17.24,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71SsxKecw5L.jpg?v=1753653234"},{"product_id":"fa_04-07-25_pha_200006ac","title":"Baking in America: Traditional and Contemporary Favorites from the Past 200 Years","description":"A collection of classic American bakery recipes draws on resources that date back to the nation's first cookbook in 1796 and includes such items as Parker House Rolls, Lindy's Cheesecake, and Peaches and Cream Cobbler., ISBN13: 9780618048311 ISBN10: 0618048316 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51774106829107,"sku":"FA_04-07-25_PHA_200006AC","price":13.26,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51KHq7J0BzL.jpg?v=1753656902"},{"product_id":"white-house-cookbook-revised-and-updated-centennial-edition","title":"White House Cookbook, Revised and Updated Centennial Edition","description":"\u003cp\u003eThe most tasteful text to come out of the White House in the last 100 years, The White Cookbook arrives just in time for the 1996 presidential election. The original 19th-century American standard (first sold through the Sears Roebuck catalog), this edition has been modified for today's tastes and health and time constraints., ISBN13: 9780471347521 ISBN10: 0471347523 Material Type: paperback\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51781525799219,"sku":"TN_STR_UBD_H0000UUD","price":13.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/718Rt_2YVGL_a139c712-65be-48f0-afd9-aa4fe54faf8d.jpg?v=1753651195"},{"product_id":"baking-yesteryear-the-best-recipes-from-the-1900s-to-the-1980s","title":"Baking Yesteryear: The Best Recipes from the 1900s to the 1980s","description":"\u003cp\u003eThe #1 New York Times Bestseller\u003c\/p\u003e\n\n\u003cp\u003eA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th century\u003c\/p\u003e\n\n\u003cp\u003eFriends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.\u003c\/p\u003e\n\n\u003cp\u003eTravel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you’ll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s.\u003c\/p\u003e\n\n\u003cp\u003eDylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he’s thrown in a few of the most disastrously strange recipes for you to try if you dare.\u003c\/p\u003e\n\n\u003cp\u003eA few of Dylan’s favorites that are going to have you licking your lips and begging for more include:\u003cbr\u003e\n● 1900s Cornflake Macaroons\u003cbr\u003e\n● 1910s ANZAC Biscuits\u003cbr\u003e\n● 1930s Peanut Butter Bread\u003cbr\u003e\n● 1940s Chocolate Sauerkraut Cake\u003cbr\u003e\n● 1950s Tomato Soup Cake\u003cbr\u003e\n● 1970s Potato Chip Cookies\u003c\/p\u003e\n\n\u003cp\u003eBaking Yesteryear contains 101 expertly curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We’ll leave that to the recipes., ISBN13: 9780744080049 ISBN10: 0744080045 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51784663400755,"sku":"A.15.4 F_04-10-25_ART_H00004G7","price":19.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81fMK-cZVkL.jpg?v=1753665083"},{"product_id":"a-history-of-the-world-in-6-glasses","title":"A History of the World in 6 Glasses","description":"\u003cp\u003eNew York Times Bestseller * The inspiration for the TV series starring Dan Aykroyd\u003c\/p\u003e\n\n\u003cp\u003e“There aren’t many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” ―Los Angeles Times\u003c\/p\u003e\n\n\u003cp\u003eBeer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage’s deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization―from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch’s signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. 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As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! 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Recipes like the Ritz's cucumber sandwiches, Claridge's famous raisin and apple scones, or chocolate scones from Edinburgh's Balmoral Hotel, as well as color photographs of tasty tea fare and European teahouses, bring the charm of afternoon tea to anyone's home., ISBN13: 9780811862141 ISBN10: 0811862143 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51785293332787,"sku":"MT-STR _UBD_H0000SN0","price":21.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51lSvq7gIBL.jpg?v=1753673541"},{"product_id":"eats-a-folk-history-of-texas-foods","title":"Eats : A Folk History of Texas Foods","description":"\u003cp\u003eBook by Linck, Ernestine Sewell, Roach, Joyce Gibson, ISBN13: 9780875650326 ISBN10: 0875650325 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51786075111731,"sku":"A_06-07-25_H0000IOC","price":13.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71aS5Kuo-DL.jpg?v=1753681240"},{"product_id":"forgotten-recipes-from-the-magazines-you-loved-and-the-days-you-remember","title":"Forgotten Recipes: From the Magazines You Loved and the Days You Remember","description":"\u003cp\u003eMagazine collector Jaine Rodack has uncovered classic dishes from as early as 1870.\u003cbr\u003e\nMore than 200 flavorful flashbacks include: 1934 Banana Waffles, Prohibition Cocktail, and the never-fail treat, Ice Box Cake.\u003cbr\u003e\nHousehold hints of yesteryear and stories are scattered throughout the book, transporting the reader to a time when $10 fed a family and recipes simply stated \"Cook 'til done.\", ISBN13: 9780918544605 ISBN10: 0918544602 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51787994038579,"sku":"B1.17.7 F_05-01-25_H0000D81","price":16.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/911y8yOKrQL.jpg?v=1753686751"},{"product_id":"oil-vinegar","title":"Oil \u0026 Vinegar","description":"\u003cp\u003eOil \u0026amp; Vinegar highlights Tulsa's unique history as the Oil Capital of the World, featuring exclusive cover artwork by Tulsa's own Otto Duecker, a nationally recognized artist featured in hundreds of private and public collections worldwide. 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An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France.\u003c\/p\u003e\n\n\u003cp\u003eA mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. 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Cooks and readers from Schwartz's generation and earlier, who know firsthand what he's talking about, will appreciate this delightful new book for the world it evokes as much as for the recipes.”—Publishers Weekly, ISBN13: 9781580088985 ISBN10: 1580088988 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51792046162227,"sku":"FA_06-12-25_ART_20000B4W","price":34.57,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61KEt6GP-yL.jpg?v=1753711352"}],"url":"https:\/\/cheapbookdepot.com\/collections\/gastronomy-history.oembed?page=4","provider":"Cheap Book Depot","version":"1.0","type":"link"}