City Travel Guides > Books > History of Food

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.History of Food
City Travel Guides > Books > History of Food
by: Maguelonne ToussaintSamat

July 09, 1994
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.
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Used Price: £9.95

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.Au Pied de Cochon: The Album
City Travel Guides > Books > History of Food
by: Martin Picard

2008-09
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.
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Used Price: £15.60

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.Guinness: The 250 Year Quest for the Perfect Pint
City Travel Guides > Books > History of Food
by: Bill Yenne

October 19, 2007
I must admit that I bought this book for my dad after seeing it in a high st bookshop - sometimes I'm not sure who he loves more - Guinness or his family. Anyway, after reading the first few pages, I ended up reading it myself. This is a brilliant book for yes, history lovers (the book tracing the steps of the Guinness family) but also business people or entrepreneurs who are interested in finding out how this huge brand has pioneered over the years and the amount of work that goes into the quality of the famous black and white pint. This is a great read for the winter; sitting back in front of the fire with yes, pint of Guinness in hand!
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Used Price: £5.79

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.The Scots Kitchen
City Travel Guides > Books > History of Food
by: F. Marian McNeill

October 25, 2004
Marian McNeill explores the varieties of cooking available in Scotland. She leaves out some of the more common recipes, to be found in more generalist cookbooks, and recognises, also, that many 'traditional' Scottish dishes have their counterparts in other parts of the British Isles (and, indeed, Europe). She concentrates, therefore, on the self-evidently 'national' dishes and the ones most likely to be forgotten "in this age of standardization" (she was writing in 1929)!

The traditional dishes have come under more sustained attack since then - supermarkets, fast food outlets, the demise of home cooking, and the glitzy, glamorous images presented by the magazine and television chefs who extol more exotic fare than fresh baked ... Read More:
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Used Price: £7.33

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.Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library)
City Travel Guides > Books > History of Food
by: Pelegrino Artusi

2004-01
I you're looking for the true Italian food, buy this one! My Grandma was used to cook fresh-made pasta door by door with this book during IIWWar...
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Used Price: £21.63

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.A New Orchard and Garden with the Country Housewifes Garden
City Travel Guides > Books > History of Food
by: William Lawson

October 07, 2003
I you're looking for the true Italian food, buy this one! My Grandma was used to cook fresh-made pasta door by door with this book during IIWWar...
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Used Price: £12.98

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.The Bulawayo Cookery Book: Zimbabwe's Original 1909 Cookery Book
City Travel Guides > Books > History of Food
from: Jeppestown Press

September 23, 2006
I you're looking for the true Italian food, buy this one! My Grandma was used to cook fresh-made pasta door by door with this book during IIWWar...
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Used Price: £8.30

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.What Einstein Told His Cook: Kitchen Science Explained
City Travel Guides > Books > History of Food
by: B Wolke

August 21, 2002
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.

Except that I have since found that book:

"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.

I would suggest this book to anyone who wants to ... Read More:
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Used Price: £9.46

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.Mild Ale: History, Brewing Techniques, Recipes (Classic Beer Style)
City Travel Guides > Books > History of Food
by: David Sutula

June 01, 1999
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.

Except that I have since found that book:

"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.

I would suggest this book to anyone who wants to ... Read More:
>>See More Reviews & Details on Mild Ale: History, Brewing Techniques, Recipes (Classic Beer Style)

Used Price: £5.83

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.Altbier: History, Brewing Techniques, Recipes (Classic Beer Style)
City Travel Guides > Books > History of Food
by: Horst D. Dornbusch

December 01, 1998
I bought this book because of an interest to get to the bottom of many a culinary mystery, and this book provided an answer to a small number of them. It's humerously written, and contains both recipies and experiments to try. It covers a broad range of topics, from the chemical components of food to methods of cooking, but failed to give conclusive answers to some of my more elabourate questions. I thought this understandable with a subject such as food, it just wouldn't be possible to answer every possible question within a single book.

Except that I have since found that book:

"An Encyclopedia of Kitchen Science, History and Culture" by Harold McGee.

I would suggest this book to anyone who wants to ... Read More:
>>See More Reviews & Details on Altbier: History, Brewing Techniques, Recipes (Classic Beer Style)

Used Price: £3.49