Cookery Books

A Sip Through Time - $28.00
Cindy Renfrow. Representative sampling of brewing recipes from earliest times to the present. Organized first by type of recipe, then chronologically. It has a bibliography and a list of sources. 326pp. Pb.

A Taste of History: 10,000 Years of Food in Britain - $57.00
Jane Renfrew, Peter Brears, Maggie Black, Gill Corbishley, Jennifer Stead. Five food historians have collaborated on this book to provide an authoritative survey of the history of British cooking, together with over 90 recipes adapted for the modern cook. The early recipes are based on archaeological discoveries and the later recipes on manuscripts or cookbooks of the period. 352pp. Pb.

The Book of Edible Nuts - $33.00
Frederic Rosengarten Jr. This intriguing volume presents a rich feast including the natural history, cultivation, and use of nuts, with the added treat of recipes for appetizers, entrees, and desserts. The author chronicles the botany, ecology, and methods of cultivation for 30 different nuts, charting their role in the evolution of the world's food supply, their appearance in literature and historic documents, and the ways in which they are grown, harvested, and processed around the globe. The book is also a practical reference, featuring a bibliography, recipe index, glossary, and general index. Unabridged republication of the edition published by Walker and Company, New York, 1984. 416pp. Hb.

Cider: Making, Using & Enjoying Sweet and Hard Cider - $23.00
Proulx & Nichols. How do you make a great cider? All you need is an apple. This newly updated handbook shows you how simple it is to turn fruit into nature's most refreshing drink. Interesting bits of history and lore shed light on cider's colourful past. 219pp. Pb.

Cordials From Your Kitchen - $23.00
Pattie Vargas & Rich Gulling. More than 100 clear and simple recipes for cordials, including fruit, nut, herb, and cream-based liqueurs, coffee liqueurs, ‘candy cordials’, flavored brandies, vodkas, and rums. The book provides recipes using original fruit or flavoring materials and ones using commercial extracts, as well as recipes for using the cordials. 171pp. Pb.

Death Warmed Over - $26.00
Lisa Rogak. Funeral Food, Rituals and Customs from Around the World. When you're sharing a meal after a funeral, you're really poking a thumb in the eye of death. You're assuming that you're going to need the fuel for the future you expect you're going to have, unlike the poor body in the box whose death is the purpose for the get-together. You can ask any caterer: most people eat a lot more food at funerals than at weddings. And that cuts across all cultures. A recipe enriched approach to funeral customs around the world reminds us that these rites are for the living. 160pp. Pb.

Food and Feast in Tudor England - $15.00
Alison Sim. Food and dining in the Tudor period were used as social display by the upwardly mobile. For those with money, meals became extravagantly sophisticated, with a staggering number of courses and breathtaking table displays. It was a time of new foodstuffs entering the kingdom, and new ideas about eating. The author explores the Tudors' ideas on healthy eating, kitchen organisation, tableware, feasts, and much more. 188pp. Pb.

Food, Cookery and Dining in Ancient Times - $27.00
Alexis Soyer. Entertaining and enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods (such as pomegranates and eels); agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries and exotic dishes; plus suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, ostrich, and other wildlife. A witty and literate study of epicurian delights, this classic of food lore will charm history buffs and food enthusiasts alike. 560pp. Pb.

Home Cheese Making - $23.00
Ricki Carroll. Recipes for 75 homemade cheeses. There are also recipes for dairy products: including creme fraiche, sour cream and yoghurt; 60 recipes for cooking with cheese; tips from cheesemakers; and "cheesy" lore. 278pp. Pb.

Home Sausage Making - $23.00
Susan Mahnke Peery & Charles G Reavis. How-to techniques for making and enjoying 100 sausages at home. Even if you live in a small city apartment, you can easily make delicious, healthy, one-of-a-king sausages that are better than anything you'll find at the supermarket, or even the farmer's market. Two veteran sausage makers show you how to make savory Spanish Chorizo, garlicky Polish Kielbasa, Sweden's Potato Sausage, bratwurst, vegetarian sausage, and more. 283pp. Pb.

The Homebrewers Garden - $24.00
Joe Fisher & Dennis Fisher. This book contains instructions on growing your own hops, unusual grains, and flavoring herbs, building and using an oast or hop dryer, and malting. There is a 40 page descriptive list of suitable herbs. The authors then proceed to give 30 recipes (for beers, ales, stouts, mead, cider, and perry) They conclude the book with a glossary of brewing terms, and a list of sources for herbs, seed grain, and brewing supplies. 187pp. Pb.

The Medieval Cookbook - $49.00
Maggie Black. This cookbook offers a selection of 50 recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines. 144pp. Pb.

Recipes For Roses - $17.00
Sweet bags placed in a lady’s writing case, will add fragrance to the notepaper - a delicate reminder of a summer garden full of roses. Delights for ladies to adorn their persons, tables and closets. Baths, essences, pot pourri, powders, perfumes and sweet-smelling waters. 62pp. Hb.

Take A Thousand Eggs or More - $50.00
Cindy Renfrow. An excellent source for both the beginning medieval cook and the experienced redactor. Volume One contains original recipes followed by plain text modern English translations. Facing pages contain clear, usable modern recipes and comments. Volume Two contains over 400 original period recipes and straight English translations, but no reworkings. Also includes period feast menus, a brief discussion of redaction, a glossary of phrases, bibliography, and index. Vol One: 275pp, Vol Two: 600pp. Pb. Sold as a set only.

Tudor Kitchens: Souvenir Guide - $21.00
This informative souvenir guide of the Tudor Kitchens at Hampton Court provides an insight into the fascinating but more practical side of royal life at the palace. It is full of interesting facts alongside many full colour images of the kitchens themselves and other pictures from Tudor times. 32pp. Pb.