Holidays are A’Comin’ – Break Out the Gifts

At the risk of being self-serving, I’d love to mention a couple of books that are not on all the books-for-Christmas lists: A Hastiness of Cooks: A Practical Handbook for Use in Deciphering the Mysteries of Historic Recipes and Cookbooks “A remarkable volume littered with insight and a wealth of resources. Writing with warmth and … More Holidays are A’Comin’ – Break Out the Gifts

Why I Love Cookbooks

“Once you have mastered a technique, you barely have to look at a recipe again.” ― Julia Child, Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking  Everybody says it happens, yes. Love at first sight. Real or not? I must concur – it is true, at least for me, when it comes to … More Why I Love Cookbooks

High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

Many writers and researchers around the world now write prodigiously on the topic that engages all of us several times a day: food. And its history. It used to be that those of us interested in the history of food found the pickings pretty slim. Of course, there was Reay Tannahill’s Food in History (1973) … More High Society Dinners: Dining in Tsarist Russia, a Model of Culinary History Methodology and Translation

And More Gifts: A Selection of Food and Culinary History Books Published in 2013

Before I list my choice of books for 2013, a caveat: I have not read all of these yet. What I attempt here is to list the food and culinary history tomes that interest me (and hopefully you!), published in 2013. The descriptions of these books come from various sources, usually the publisher. That said, if … More And More Gifts: A Selection of Food and Culinary History Books Published in 2013