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.

Cooking and Dining In Medieval England - $78.00
Peter Brears. Peter Brears was formerly director of the museums at York and Leeds and has worked all his life in the field of domestic history. He has written extensively on traditional foods and cookery and has supervised the reconstruction of several important historical kitchens, including those at Hampton Court, Ham House, Cowdray Castle and Belvoir Castle. This new work looks at the real mechanics of medieval food production and service, and the rituals and customs of dinner. He wishes to dispel the myth of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices. A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen; and dealing with the kitchen equipment: fires, fuel, pots and pans, as well as recipes and types of food cooked. The recipes are those which have been used and tested by Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner and the rituals that grew up around these. Here, Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right. 557pp. 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 - $25.00
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 - $25.00
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 - $25.00
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.

Pickled, Potted & Canned - $36.00
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.

Real Cider Making On A Small Scale - $16.00
Michael Pooley & John Lomax. This practical book explores both traditional and modern approaches to cidermaking, and has been designed to enable the enthusiast, usinf any type of apples, to make real cider with skill and confidence. There are techniques for preserving apple juice for drinking, cider based recipes, cider vinegar, and making perry from pears. There is also a set of plans for building an inexpensive robust cider press using hardwood or good quality softwood. 136pp. Pb.

Rose Recipes From Olden Times - $9.00
Eleanour Sinclair Rohde. A collection of rose recipes taken from a variety of old herbalists, including Sir Hugh Platt, Gervase Markham and Sir Kenelm Digby, and traditional herbal recipes. Recipes are included for pot-pourris, sweet bags, pomanders, sweet waters, perfumes, oil of roses, odoriferous candles, and culinary delights such as conserves of petals or hips, sauce eglantine, rossoly, rose jelly, rose hip marmalade, and pickled rosebuds. 96pp. Pb.

Russian Cookbook - $15.00
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.

Wild Game Cookbook - $15.00
John A Smith. This unique cookbook devoted exclusively to game makes it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, etc. 112 recipes for down-to-earth dishes to prepare in camp or at home. 137pp. Pb.