Food Writing category: 1790 books

Leaf through your cookbooks, and you’re likely to find a bit of paper with a recipe written in a familiar (or not-so-familiar) hand. It could be a family secret finally divulged, a scribbled interpretation of something seen on TV, even a culinary experiment long since forgotten. What happens to...

 Published in New York in 1829, Modern Domestic Cookery, and Useful Receipt Book shares both helpful household managing tips and over 650 recipes that are particularly adapted to combine “economy and gentility in its receipts and directions.” Author W.A. Henderson states in the preface that the...

 Eliza Leslie’s Seventy-five Receipts for Pastry, Cakes, and Sweetmeats was the first distinctively baking cookbook published in America, as well as the first to share ingredients in a systematic list order at the beginning of each recipe. As Eliza recorded at the time of initial publication, “All...

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown...

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A cultural history of candy-how it evolved from medicine and a luxury to today's Kit Kat bars and M&M's Told through the Kate Hopkins' travels in Europe and the U.S*., Sweet Tooth* is a first-hand account of her obsession with candy and a detailed look at its history and development. The...

"I am not a busy person or a lover of insanely interesting things, but I do love great bull$hit." - Dev Drake, The Communist Beer Manifesto So full of beer facts, brew myths, drinking life trends, and history, psychoanalyzed in such an entertaining way, that teetotalers are reaching for the...

Louisville was home to fine cuisine long before the famous restaurant rows on Bardstown Road, Frankfort Avenue and East Market Street. Mazzoni's served the area's first rolled oyster. At the C-54 Grill, guests dined inside a remodeled aircraft, and Kaelin's prepared its classic cheeseburger. Hasenour's...

The World of Sicilian Wine provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, Bill Nesto, an expert in Italian wine, and Frances Di Savino, a student of Italian culture, deliver a substantive...

Now used by many Pennsylvania resorts as their official cookbook, this book by J. George Frederick, one-time president of the Gourmet Society of New York, is an excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d' oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaezle, more.

Steamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island's soft-shell clam and oyster beds, the quahog became the...

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in...

Tasting Home is the history of a woman’s emotional education, the romantic tale of a marriage between a straight woman and a gay man, and an exploration of the ways that cooking can lay the groundwork for personal healing, intimate relation, and political community. Organized by decade and by the...

In 1921 The Milford Publishing Company published the first edition of this book entitled "The BlueHen's Chickens' Cook Book". This title was understood to mean that the Blue Hens (Delaware state nick name) Chickens (ladies living in Delaware) compiled a comprehensive recipe book. The recipes are usually...