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“Wisdom Soaked in Palm Oil: Journeying Through the Food and Flavors of Africa” My Newest Book Now Available!!
“A Hastiness of Cooks” wins 2020 Gourmand World Cookbook Awards for Culinary History (USA)!!!
The Mouthwatering and Mind-bending Experience of Cooking from Yotam Ottolenghi’s “Jerusalem”
Cooking Cuban During El Período Especial Estadounidense
Hoarder? Bibliophile? Collector?
“Railroad Cake”, an Historic Recipe from Haile Homestead, and Sarah Rutledge Takes a Back Seat
A Handbook for Historic Recipe Reconstruction and Cookbook Analysis: “A Hastiness of Cooks”
Before There was Martha S., There was Martha B.*
Capouns In Councys, from The Forme of Cury (1390)
THE GOURMAND AWARDS
Muses: Cross Creek and Marjorie Kinnan Rawlings
9 Years of Writing about History … A Celebration!
Day 4: Corn – Celebrate American Food History
Day 2: Oysters – Celebrate American Food History
What is Bliss to Me is Not Bliss to You …
From Mother Russia with Love: Meaty Mushrooms and Relentless Lent
Cookbooks for the Season: Preserving is the Hot Topic These Days
A Reality Checklist about Romanticizing Kitchens Past
Lettice Bryan’s Forgotten Cookbook, The Kentucky Housewife, and Squirrel Soup Two Ways: A Touch of Americana
Why I Love Cookbooks
Cutting Boards and French Comfort Food
The Cucumber and the Cook: The Humor Behind it All
The Wonder Spice: A Review of Turmeric, a Cookbook by Colleen Taylor Sen and Helen Saberi
The Biggest Food Revolution Ever: The Printed Cookbook?
And More Gifts: A Selection of Food and Culinary History Books Published in 2013
The Gift of French Cuisine
Tomato Sauce with Butter: Thinking About Marcella Hazan, My Nonna in Spirit
How to Tempt the Scrooges, or, Christmas, the Cooking Season
Macarons – Food of Dreams and Fairy Tales
At My French Table