Food Writing category: 1790 books

 Self published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the industrial revolution gathered steam and reformers focused on living conditions of the poor and disadvantaged,...

An entertaining seat at the table of ten power meals that shaped history—including the menus and recreated recipes! Some of the most consequential decisions in history were decided at the dinner table, accompanied-and perhaps influenced-by copious amounts of food and drink. This fascinating...

Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span...

The essential guide to America's booming craft oyster scene Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable...

All-you-can-eat buffet restaurants differ from normal restaurants in two important ways. The first is that you are allowed to eat all you want for an established price that does not increase with the quantity of food you consume. This offers the opportunity to reap a great value for your dollar, but...

“A book to be savored.” -DEBORAH MADISON, author of The New Vegetarian Cooking for Everyone “Laughing with Tod at her loves and disasters will make you laugh at your own, and keep cooking.” -ANNA THOMAS, author of Love Soup and The New Vegetarian Epicure “Chatty, wise, and terrifically...

Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to...

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of...

This book explores the history of mozzarella di bufala in Italy as well as the modern process of manufacture and the variations in form of this most exquisite and unusual of cheeses. The history of genuine mozzarella is inextricably linked to the history of the Indian buffalo in Italy, a history born...

A fun foray into the world of Nigerian home cooking. With simple recipes, full-on food and basic ingredients, "Cooking with Coco" reminds you of those days watching your mom do her thing in that most sacred of places - The Kitchen. Gone are those days of listening to your friends wax lyrical...

Kick your meals to another level by adding a touch of Jim Beam to these recipes. Since 1795, the Beam family has been producing one of the world's premier brands of bourbon whiskey. Over the course of seven generations, the recipe for Jim Beam's signature Kentucky Straight Bourbon Whiskey has...

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes...

During the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon...

Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin’ food in general. Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy...