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.

Apicius: Cookery and Dining in Imperial Rome - $22.00
Translated by Joseph Vehling. One of the earliest cookbooks in existance. Vehling is a professional chef, and gives a brilliant translation, and a helpful commentary giving what foods the Roamans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome. 200 pages of original recipes. 301pp. Pb.

The Book of Edible Nuts - $29.00
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 & Hard Cider - $23.00
Annie Proulx & Lew Nichols. This handbooks shows you how simple it is to turn fruit into nature's most refreshing drink. Make blended and sparkling ciders. Build your own working apple press. Enhance your cooking with cider as an ingredient. Choose the right apple cultivar for the flavour you want. Plan and plant you home cider orchard. Plus interesting bits of history and lore shed light on cider's colourful past. 219pp. 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.

The Elixirs of Nostrodamus - $34.00
Ed by Knut Boeser. Nostradamus' original recipes for elixirs, scented water, beauty potions and sweetmeats. Today Nostradamus is known mainly for his prophecies. But he was also one of the most important doctors and natural healers of his time. He wrote two volumes with recipes for beauty potions, scented waters, bottled fruit and other specialities which first appeared in the fifteenth century. Here is the first English Translation of the best of Nostradamus' original recipes. 162pp. Hb.

Food In History - $34.00
Reay Tannahill. An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion. 448pp. Pb.

The Good Housewife's Jewel - $58.00
Thomas Dawson, with introduction by Maggie Black. Originally published in 1596-7, this book is a link between earlier medieval traditions and the more elaborate renaissance fare. Transcribed in clear modern type and spelling, this remains a wonderful source of original recipes. Brief glossary. 160pp. Hb.

Home Brewed Beers and Stouts - $18.00
C J J Berry. How to brew superb ales, beers, lagers and stouts from kits, malt, malt extract and dries malt extract. Originally published in 1963, this was the first modern book on home brewing. This latest edition contains all you need to know to brew palatable beers and stouts of authentic flavor and - if you wish - fearsome strength! From palest lager to blackest "extra stout" they will be brews of which you can be proud. 155pp. Pb.

Home Cheese Making - $27.00
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 Creamery - $27.00
Kathy Farrell-Kingsley. Simple instructions on how to turn your fresh sweet milk and cream into cultured dairy products (such as buttermilk and yoghurt), and soft, unripened cheeses like cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights. Also included are 75 recipes from Cheese Blintzes to Chocolate Sour Cream Cake, using the dairy creations. 214pp. Pb.

Home Sausage Making - $27.00
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 Medieval Cookbook - $47.00
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.

Medieval Cuisine of the Islamic World - $52.00
Lilia Zaouali, M B DeBevoise, & Charles Perry. A concise history with 174 recipes. Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates -- these are the flavors of the golden age of Arab cuisine. This book is part history and part cookbook, and surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource. 224pp. Hb.

Pickled, Potted & Canned - $35.00
Sue Shephard. We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In this book are woven together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, this gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons." 366pp. Pb.

Pleyn Delit (2nd Edition) - $45.00
Constance B Hieatt, Brenda M Hosington, & Sharon Butler. Revised Second Edition. Over 100 excellant clear recipes, with new material from Arabia, Catalonia and Italy. 192pp. Pb.

Russian Cookbook - $16.00
Kyra Petrovskaya. Easy-to-follow instructions, adapted for modern American cooking, for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, Russian squab in sour cream, potato kotlety, pirozhki and pirogi, blini, paskha and many more. The book also includes the origins of Russian foods, helpful hints on buying and preparing foods, and much else. There is a definition of terms. 224pp. Pb.

Traditional Home Winemaking - $22.00
Paul & Ann Turner. Country winemaking with the dandelion, elderflower, parsnip, and dozens of other fruits and vegetables, as well as honey. 126pp. Pb.