{"title":"Cooking - History","description":"\u003cp\u003eDive into the fascinating world of cooking history with books like \"A History of Cooks and Cooking\" and \"Tasting History Cookbook.\" Explore Mediterranean diet, vegan recipes, and more at our online bookstore!\u003c\/p\u003e","products":[{"product_id":"old-cookery-books-and-ancient-cuisine-gb-12293","title":"Old Cookery Books and Ancient Cuisine","description":"\u003cp\u003e\u003cb\u003eOld Cookery Books and Ancient Cuisine\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMan has been distinguished from other animals in various ways;\r\nbut perhaps there is no particular in which he exhibits so marked a\r\ndifference from the rest of creationnot even in the\r\nprehensile faculty resident in his handas in the objection\r\nto raw food, meat, and vegetables. He approximates to his inferior\r\ncontemporaries only in the matter of fruit, salads, and oysters,\r\nnot to mention wild-duck. He entertains no sympathy with the\r\ncannibal, who judges the flavour of his enemy improved by temporary\r\ncommitment to a subterranean larder; yet, to be sure, he keeps his\r\ngrouse and his venison till it approaches the condition of\r\nspoon-meat.\nIt naturally ensues, from the absence or scantiness of explicit\r\nor systematic information connected with the opening stages of such\r\ninquiries as the present, that the student is compelled to draw his\r\nown inferences from indirect or unwitting allusion; but so long as\r\nconjecture and hypothesis are not too freely indulged, this class\r\nof evidence is, as a rule, tolerably trustworthy, and is, moreover,\r\nopen to verification.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 12293 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Hazlitt, William Carew \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: May 1, 2004 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Hazlitt, William Carew,1834-1913 \/ eBook \/ English","offer_id":43216330555549,"sku":"gb-12293-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/12293.jpg?v=1671346424"},{"product_id":"foods-and-culinary-utensils-of-the-ancients-gb-43643","title":"Foods and Culinary Utensils of the Ancients","description":"\u003cp\u003e\u003cb\u003eFoods and Culinary Utensils of the Ancients\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe influence exerted by different foods over the physical and mental\r\nfaculties of mankind is so marked as to verify the famous pun of the\r\nphilosophic Feuerbach, \"Der Mensch ist was er isst\" (Man is what he\r\neats). The advance of civilization has always been accompanied by an\r\nincreased knowledge of culinary matters, until cooking has become a\r\nscience and its various forms great in number. So in tracing back the\r\nhistory of foods, culinary utensils and their uses, we of necessity\r\ntrace back the history of the world.\nIt is of course impossible at this late date to determine what was the\r\nfirst food of primeval man; ignorant as we are of even the approximate\r\ndate of his first appearance and of the manner and means of that\r\nappearance.\nBut it is worthy of note that if he had not been endowed with an\r\nintelligence superior to that of the other inhabitants of the globe, his\r\nexistence here would have been very brief. Nature provided him with a\r\nbody which, in those days, was well nigh useless. His prehensile organs,\r\nhis teeth, jaws, feet and nails, did not fit him for overcoming any of\r\nthe difficulties entailed by the adoption of most foods prepared by\r\nnature. He could not tear his prey conveniently nor crack many nuts, nor\r\ngrub roots, nor graze. His digestive viscera were in the middle age too\r\nbulky and heavy for the rapid movements of the carnivora; they were not\r\nlong enough to extract nourishment from raw vegetables. The only foods,\r\ntherefore, primarily obtainable by him which he could use to advantage\r\nwere fruits and soft-shelled nuts.\n\u003cb\u003e ......Buy Now (To Read More)\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eProduct details\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEbook Number\u003c\/b\u003e: 43643 \u003cbr\u003e\u003cb\u003eAuthor\u003c\/b\u003e: Martyn, Charles \u003cbr\u003e\u003cb\u003eRelease Date\u003c\/b\u003e: Sep 4, 2013 \u003cbr\u003e\u003cb\u003eFormat\u003c\/b\u003e: eBook \u003cbr\u003e\u003cb\u003eLanguage\u003c\/b\u003e: English \u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Martyn, Charles,1874- \/ eBook \/ English","offer_id":43221428764829,"sku":"gb-43643-ebook","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/products\/43643.jpg?v=1671598356"},{"product_id":"camp-cooking-new-edition-9781423667605","title":"Camp Cooking, New Edition","description":"\u003cp\u003e\u003cb\u003eThe 20th anniversary edition of this bestselling cookbook celebrating camp cooking, the Forest Service, and public lands preservation in the US.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. 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In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie.\u003c\/p\u003e\u003cp\u003eAlong with a new design, the book is now a concealed spiral-bound flexi paperback.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e National Museum of Forest Service Histor\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/02\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.60h x 6.30w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423667605\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eThe National Museum of Forest Service History\u003c\/b\u003e is a nonprofit organization dedicated to collecting and preserving the history of the U.S. Forest Service.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"National Museum of Forest Service Histor \/ Paperback \/ English","offer_id":47278798536861,"sku":"9781423667605","price":31.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_77d07501-711e-404c-a93e-57f2f603fe7b.jpg?v=1759858152"},{"product_id":"tasting-history-explore-the-past-through-4000-years-of-recipes-a-cookbook-9781982186180","title":"Tasting History: Explore the Past Through 4,000 Years of Recipes (a Cookbook)","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eBESTSELLER\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel \u003ci\u003eTasting History with Max Miller.\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhat began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The\u003ci\u003e Tasting History with Max Miller\u003c\/i\u003e channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, \u003ci\u003eTasting History\u003c\/i\u003e compiles over sixty dishes such as: \u003cp\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTuh'u: a red beet stew with leeks dating back to 1740 BC\u003c\/li\u003e \u003cli\u003eGlobi: deep-fried cheese balls with honey and poppy seeds\u003c\/li\u003e \u003cli\u003eSoul Cakes: yeasted buns with currants from circa 1600\u003c\/li\u003e \u003cli\u003ePumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570\u003c\/li\u003e \u003cli\u003eAnd much more.\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003eIncluding the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Max Miller\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e S\u0026amp;s\/Simon Element\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/18\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 8.10w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781982186180\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/21\/2022\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 04\/01\/2023 pg. 9\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/01\/2023 pg. 50\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eMax Miller is the creator and host of the viral digital series \u003ci\u003eTasting History with Max Miller\u003c\/i\u003e on YouTube. Prior to his YouTube stardom, Max was an employee of Walt Disney Studios in the marketing and film distribution departments. When the COVID-19 stay-at-home order went into effect in Los Angeles, Max was furloughed and began turning his passion for historic dishes into a self-taped video series. Within weeks of his first video on YouTube, Max's channel and videos reached hundreds of thousands of viewers who wanted to learn more about historic dishes. Max's channel has been covered in outlets like \u003ci\u003eAmerica's Test Kitchen\u003c\/i\u003e, ABC's \u003ci\u003eLocalish\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, \u003ci\u003eFoodsided\u003c\/i\u003e, \u003ci\u003eGLAAD\u003c\/i\u003e, KTLA \u003ci\u003eMorning News\u003c\/i\u003e, \u003ci\u003eA Hot Dog Is a Sandwich \u003c\/i\u003epodcast, \u003ci\u003ePopCulture\u003c\/i\u003e, \u003ci\u003eRachael Ray\u003c\/i\u003e, \u003ci\u003eToday\u003c\/i\u003e, \u003ci\u003eUPROXX\u003c\/i\u003e, and \u003ci\u003eYahoo!\u003c\/i\u003e. Max currently resides in Los Angeles, California, with his husband, José, and their two cats.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Max Miller \/ Hardcover \/ English","offer_id":47278850801821,"sku":"9781982186180","price":51.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_6380a83b-217b-4e90-9fa6-9c310823fb28.jpg?v=1759859502"},{"product_id":"recipes-from-the-world-of-tolkien-inspired-by-the-legends-9781645174424","title":"Recipes from the World of Tolkien: Inspired by the Legends","description":"\u003cb\u003eThese Lord of the Rings-themed recipes are sure to satisfy Hobbits, Elves, Dwarves...and humans too!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIf you've ever wondered what a Hobbit, an Elf, or a Dwarf might eat in a day's meals, this cookbook is for you! Whip up some tasty fare with recipes that cover all six mealtimes from the realm of J.R.R. Tolkien. Divided by the time of day, these recipes use modern ingredients and culinary techniques, and American measurements. A great resource for Lord of the Rings parties, this book is a perfect way to experience real food that tastes like a fantasy! \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThis work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Robert Tuesley Anderson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Thunder Bay Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/13\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.70w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645174424\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eAnderson, Robert Tuesley:\u003c\/i\u003e\u003c\/b\u003e - \u003cb\u003eRobert Tuesley Anderson\u003c\/b\u003e is a writer, poet, and editor living in the Southern Uplands of Scotland. His cookbooks have given him the opportunity to bring together two lifelong enthusiasms: good, home-cooked food and classical literature.","brand":"booksdeli.com","offers":[{"title":"Robert Tuesley Anderson \/ Hardcover \/ English","offer_id":47278964539549,"sku":"9781645174424","price":39.97,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9e80d519-0904-4545-a994-6de8338e10ba.jpg?v=1759862139"},{"product_id":"tequila-wars-joszs-cuervo-and-the-bloody-struggle-for-the-spirit-of-mexico-9780393292596","title":"Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico","description":"\u003cp\u003eAt the dawn of the twentieth century, José Cuervo inherited his family's humble distillery, La Rojeña, in the Tequila Valley. Within a decade, he had transformed it into a complex national enterprise that would become Mexico's leading producer of tequila. Cuervo grew his kingdom of agave by acquiring thousands of acres of estates throughout the valley; he brought electricity and a railroad line to Tequila, so he could reach drinkers across the country. But when the Mexican Revolution erupted, a charge of treason and a death threat against him by Pancho Villa forced Cuervo to flee. His disappearance turned him into an obscure, shadowy historical figure--despite having one of the most famous names in Mexican history.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eTequila Wars\u003c\/em\u003e, award-winning author Ted Genoways restores Cuervo to his place as a key player in Mexico's formative period. Before the revolution, Cuervo's acclaim spread worldwide, and once war broke out, Cuervo remained an impresario, kingmaker, and cultural force. In the face of his own government's corruption and the nationalism of his northern neighbors, Cuervo reached American drinkers by establishing Mexico's covert form of cross-border commerce with the United States. As the largest and most important distilleries in the Tequila Valley recognized the threat posed by Mexico's unraveling, Cuervo also lobbied for suspending normal competition in favor of \"a union of tequila makers\"--what would become the first Mexican cartel.\u003c\/p\u003e\u003cp\u003eWith extensive original research, including access to the secret archives of the Cuervo and Sauza families, Genoways follows the violent, unpredictable, and hugely profitable world of tequila through the story of its most successful maker. 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He is a senior editor at the Food \u0026amp; Environment Reporting Network and a President's Professor at the University of Tulsa, where he edits \u003cem\u003eSwitchyard\u003c\/em\u003e.","brand":"booksdeli.com","offers":[{"title":"Ted Genoways \/ Hardcover \/ English","offer_id":47279088730269,"sku":"9780393292596","price":50.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_1ef6dae1-8ca9-4a70-9be9-50b8d576532f.jpg?v=1759864340"},{"product_id":"american-soul-the-black-history-of-food-in-the-united-states-including-40-recipes-9781426222405","title":"American Soul: The Black History of Food in the United States - Including 40 Recipes","description":"\u003cb\u003eDelve into foodways of the United States, including testimonies from more than 30 Black chefs, restaurateurs, historians and luminaries, as well as 40 historically-rooted recipes. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eEqual parts historical exploration and cookbook, this rich narrative reveals the rich and indelible contributions of the Black diaspora in shaping the footprint of American cuisine. \u003cp\u003e\u003c\/p\u003eThis illuminating narrative from Anela Malik, the voice behind the popular \u003ci\u003eFeed the Malik\u003c\/i\u003e, tracks the development of American cuisine from the days of the trans-Atlantic slave trade to modern history. 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One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, \u003cem\u003eBaking in the American South\u003c\/em\u003e has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren't.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRecipes can tell you volumes if you pay attention--the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne's expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.\u003c\/p\u003e\u003cp\u003eFrom-scratch, Southern classic recipes include: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThomasville Cheese Biscuits\u003c\/li\u003e\n\u003cli\u003eOuita Michel's Sweet Potato Streusel Muffins\u003c\/li\u003e\n\u003cli\u003eNina Cain's Batty Cakes with Lacy Edges\u003c\/li\u003e\n\u003cli\u003eThe Best Lemon Meringue Pie\u003c\/li\u003e\n\u003cli\u003eGeorgia Gilmore's Pound Cake\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eThis fascinating dive into the history of 14 Southern states--Texas, Florida, Kentucky, and more--features stories and beautifully photographed recipes from pre-Civil War times to today's Southern kitchens. It's about the places, the people, the products and the culture of the moment that influenced what people baked. It's about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.\u003c\/p\u003e\u003cp\u003eExperience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anne Byrn\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harper Celebrate\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/03\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 512\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.30w x 1.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780785291336\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/01\/2024 pg. 120\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 07\/01\/2024 pg. 10\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 08\/19\/2024\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 09\/04\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eByrn, Anne:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eANNE BYRN is a \u003cem\u003eNew York Times\u003c\/em\u003e bestselling food writer and author. She writes the weekly newsletter \u003cem\u003eBetween the Layers\u003c\/em\u003e, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are \u003cem\u003eA New Take on Cake\u003c\/em\u003e and \u003cem\u003eSkillet Love\u003c\/em\u003e, the latter exploring the history and modern uses for the cast-iron skillet. They followed \u003cem\u003eAmerican Cookie\u003c\/em\u003e and \u003cem\u003eAmerican Cake\u003c\/em\u003e, which NPR named one of the best cookbooks of 2016. \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e and sequels have more than 4 million copies in print, and \u003cem\u003eUSA Today\u003c\/em\u003e called \u003cem\u003eThe Cake Mix Doctor\u003c\/em\u003e the bestselling cookbook the year it debuted.\u003c\/p\u003e \u003cp\u003eByrn's career began as a food writer for \u003cem\u003eThe Atlanta Journal\u003c\/em\u003e. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, \u003cem\u003eBon Appétit\u003c\/em\u003e, and the Bitter Southerner.\u003c\/p\u003e \u003cp\u003eByrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for \u003cem\u003eThe Tennessean\u003c\/em\u003e. Byrn has been featured in \u003cem\u003ePeople\u003c\/em\u003e magazine, \u003cem\u003eThe Washington Post\u003c\/em\u003e, the \u003cem\u003eNew York Times\u003c\/em\u003e, the \u003cem\u003eNew York Times Magazine\u003c\/em\u003e, \u003cem\u003eLos Angeles Times\u003c\/em\u003e, \u003cem\u003eChicago Tribune\u003c\/em\u003e, \u003cem\u003eSouthern Living\u003c\/em\u003e, \u003cem\u003ePublishers Weekly\u003c\/em\u003e, and many other publications. She has appeared on \u003cem\u003eGood Morning America\u003c\/em\u003e, \u003cem\u003eLater Today\u003c\/em\u003e, CNN, The Food Network, and QVC and has taught cooking classes across the country.\u003c\/p\u003e \u003cp\u003eShe and her husband live in Nashville.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eAllen, Rinne:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eRinne Allen spends most of her days collaborating with chefs, farmers, artisans, designers, and researchers to document their work and the process that goes into making it, with the hopes that those who view her pictures will learn something from them. Rinne's work has been published in over 15 books and in national and international magazines, as well as shown in galleries and educational institutions. She also has a regular column about harvests with the New York Times' T magazine that focuses on the southern region that she calls home. She has a background in fine art photography, with a BFA in photography from Sewanee, in Tennessee, and now works out of her studio in an old house in her hometown of Athens, Georgia. You can interact with her photography at www.rinneallen.com.\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Anne Byrn \/ Hardcover \/ English","offer_id":47279250473117,"sku":"9780785291336","price":67.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3657c132-abd0-4d9a-8bea-dc8d467ed9f2.jpg?v=1759867029"},{"product_id":"what-is-queer-food-how-we-served-a-revolution-9781324073796","title":"What Is Queer Food?: How We Served a Revolution","description":"\u003cp\u003eThe food on our plates has long been designed, twisted, and elevated by queer hands. 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By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e John Birdsall\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. 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He lives in Tucson, Arizona.","brand":"booksdeli.com","offers":[{"title":"John Birdsall \/ Hardcover \/ English","offer_id":47279277605021,"sku":"9781324073796","price":47.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_29c96e70-5c30-439d-b20b-f71cf6f50683.jpg?v=1759867544"},{"product_id":"all-consuming-why-we-eat-the-way-we-eat-now-9798217207862","title":"All Consuming: Why We Eat the Way We Eat Now","description":"\u003cb\u003eFood dominates our every waking minute: Hype restaurants. Allrecipes. \u003ci\u003eThe Great British Bake Off\u003c\/i\u003e. 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They've been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food, \u003ci\u003eAll Consuming\u003c\/i\u003e questions how our tastes have been shaped--and how much they are, in fact, our own.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ruby Tandoh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Knopf Publishing Group\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/09\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.92lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.35h x 5.59w x 1.34d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798217207862\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 08\/01\/2025\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 08\/01\/2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eRUBY TANDOH is an author and journalist who has written for \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, \u003ci\u003eVittles\u003c\/i\u003e, and \u003ci\u003eElle\u003c\/i\u003e. 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Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings--smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. \u003cp\u003e\u003c\/p\u003eNothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. 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At the age of 27, Russ Federman chose to return to the shop in which she grew up. Together with her cousin, Josh, she has grown Russ \u0026amp; Daughters into what it is today, while preserving its cultural and culinary legacy. Russ Federman has been featured in \u003ci\u003eThe Sturgeon Queens\u003c\/i\u003e, the award-winning documentary about Russ \u0026amp; Daughters; television shows such as \u003ci\u003eTaste the Nation with Padma Lakshmi \u003c\/i\u003eand Anthony Bourdain's \u003ci\u003eNo Reservations;\u003c\/i\u003e and publications including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eZagat\u003c\/i\u003e, \u003ci\u003eVogue, \u003c\/i\u003eand\u003ci\u003e W Magazine\u003c\/i\u003e. She was inducted into the Manhattan Jewish Hall of Fame and has an encyclopedic entry in the Jewish Women's Archive. She lives in Brooklyn with her husband, Christopher, and two children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJosh Russ Tupper\u003c\/b\u003e is the fourth-generation co-owner of Russ \u0026amp; Daughters. Raised in an ashram in upstate New York, Russ Tupper was working as an engineer in Portland, OR, when the opportunity arose to join his family business at 26. He has been leading Russ \u0026amp; Daughters with his cousin Niki ever since. He has been featured in media outlets such as \u003ci\u003eNPR, Food Network, The Travel Channel, Forbes, The Cut, Kinfolk, Lucky Peach, The New Yorker, \u003c\/i\u003e and \u003ci\u003eVogue\u003c\/i\u003e. He is also one of the subjects of documentary \u003ci\u003eThe Sturgeon Queens\u003c\/i\u003e. Called \"the Babka Baron\" by the\u003ci\u003e New York Times, \u003c\/i\u003e Josh has been honored by the Museum of Food and Drink for his contributions to NYC food culture. He has taught at the YIVO Center for Jewish Research and Astor Center. Russ Tupper lives with his wife, Denise, and two daughters. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoshua David Stein\u003c\/b\u003e is a cookbook and children's book author, journalist and restaurant critic. His work includes \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e and \u003ci\u003eMy America\u003c\/i\u003e, with Kwame Onwuachi; \u003ci\u003eIl Buco: Stories \u0026amp; Recipes\u003c\/i\u003e, with Donna Lennard; \u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e, with Wilson Tang; \u003ci\u003eVino: An Essential Guide to Real Italian Wine\u003c\/i\u003e, with Joe Campanale; \u003ci\u003eJang: The Secret to Korean Cooking\u003c\/i\u003e, with Mingoo Kang and Nadia Cho; \u003ci\u003eWhy I Cook?\u003c\/i\u003e with Tom Colicchio and many more. 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Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she's made over the years--friends from all three threads of the braid, descended from Native peoples, Europeans, and Africans, whose family dishes speak to the crucial era when each thread formed a trinity, and the origins of American food. \u003cp\u003e\u003c\/p\u003eThrough this mix, we learn that \u003cb\u003eClear Broth Clam Chowder\u003c\/b\u003e has both Indigenous and European roots; the same, too, with \u003cb\u003eEnchiladas Suizas\u003c\/b\u003e, tomatillo-smothered tortillas made \"Swiss\" with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like \u003cb\u003eRed Beans and Rice\u003c\/b\u003e and \u003cb\u003ePeach Bread Pudding Cupcakes with Bourbon Glaze\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eWith recipes ranging from everyday meals to festive spreads, \u003ci\u003e Braided Heritage\u003c\/i\u003e offers a new, in-depth, delicious look at American culinary history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jessica B. Harris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/10\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593139776\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2025 pg. 106\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJessica B. Harris\u003c\/b\u003e is the author, editor, and translator of seventeen books, including twelve cookbooks documenting the foods and foodways of the African diaspora. Her IACP Award-winning book \u003ci\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/i\u003e has been adapted into a Netflix series. Harris is a professor emerita at Queens College\/CUNY in New York and has written extensively for scholarly and popular publications. She served as the culinary consultant for the Smithsonian Museum of African American History and Culture and their lauded restaurant, the Sweet Home Café. She holds lifetime achievement awards from the Southern Foodways Alliance, the Soul Summit, and the James Beard Foundation, which also inducted Harris into the Cookbook Hall of Fame.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jessica B. Harris \/ Hardcover \/ English","offer_id":47280597926045,"sku":"9780593139776","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_1ba9cfca-6415-436a-911d-7252623bd70d.jpg?v=1759917422"},{"product_id":"malort-the-redemption-of-a-revered-and-reviled-spirit-9780914091677","title":"Malort: The Redemption of a Revered and Reviled Spirit","description":"\u003cb\u003e\"As I am someone who has grown to actually like Malört, you may doubt my taste. 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From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America's westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war. \u003cp\u003e\u003c\/p\u003eMuch of what we eat today or buy in a market has been shaped by violence; in some form, someone's history and politics is on the dinner table. \u003ci\u003eThe Last Sweet Bite\u003c\/i\u003e aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Shaikh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Crown Publishing Group (NY)\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/24\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.30h x 5.80w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593442845\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 05\/01\/2025\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/01\/2025 pg. 10\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMichael Shaikh\u003c\/b\u003e is a writer and human rights investigator who has worked for twenty years in areas marred by political crisis and armed conflict. 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In 2010, \u003ci\u003eTIME\u003c\/i\u003e magazine named him one of the one hundred most influential people in the world.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Michael Pollan \/ Paperback \/ English","offer_id":47280831856797,"sku":"9780143038580","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_209d0b75-162e-4622-be7a-cb9b0e89d942.jpg?v=1759922139"},{"product_id":"depression-era-recipes-9781643590776","title":"Depression Era Recipes","description":"\u003cb\u003eA collection of over 450 Depression Era recipes and nostalgic photos, illustrations and comments.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Patricia Wagner\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Adventure Publications\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/05\/1990\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 176\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 0.44d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781643590776\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003ePatricia Wagner is a retired art teacher and now volunteers as Exhibition Coordinator at the Cambridge Center for the Arts. 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She immigrated to the US from India in the late 1970s, and she began teaching weekly Indian cooking classes out of her home in Prairie Village, KS in 2010. Jyoti has since welcomed several thousand students into her kitchen, and her writing and teaching have been celebrated in press and radio outlets across the Midwest. Jyoti's team includes her husband Jhulan (art director), her eldest son Arnob (grocery shopping deputy), her middle son Auyon (musical guest), and her youngest son Aroop (copy editor). \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAuyon Mukharji \u003c\/b\u003eis a musician, writer, and culinary historian who spends most of his time thinking about food. He studied biology at Williams College and was awarded a Watson Fellowship in 2007 to study self-expression in folk music. Since 2009, Auyon has toured with, and cooked for, the acclaimed indie-folk band Darlingside. He otherwise finds time to work in and around kitchens (and farms) in both his hometown of Kansas City and his adopted state-of-residence of Massachusetts. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eOlivier Kugler\u003c\/b\u003e is a German-born London-based editorial illustrator and visual journalist. He has travelled to Iran, Laos, Iraqi Kurdistan, Cairo, Ghana and many other places on assignment for a variety of publications including \u003ci\u003eThe Guardian\u003c\/i\u003e, \u003ci\u003eNew Yorker\u003c\/i\u003e, \u003ci\u003eHarper's Magazine\u003c\/i\u003e, French journal \u003ci\u003eXXI \u003c\/i\u003eand German \u003ci\u003eGQ\u003c\/i\u003e. He has done extensive reporting on Middle Eastern refugees in Europe and a book collecting this work called \u003ci\u003eDem Krieg Entronnen \u003c\/i\u003ewas published in German by Edition Moderne - and in the UK and North America as \u003ci\u003eEscaping Wars and Waves\u003c\/i\u003e. The book has won two major European design and illustration awards. Oli is also a past winner of a V\u0026amp;A Illustration Award and World Illustration Award. You can visit his portfolio at www.olivierkugler.com. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eKevin Miyazaki's\u003c\/b\u003e food, interior and travel assignments have taken him to 23 countries and 37 states. His passion is shooting cookbooks, and he loves the unique collaboration involved with each project. His publishing clients include Collective Book Studio, Knopf, Clarkson Potter, Rizzoli, House Beautiful, Smithsonian and The New York Times. Kevin is a past IACP finalist and a member of Diversify Photo.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Jyoti Mukharji \/ Hardcover \/ English","offer_id":47280988258461,"sku":"9781685553289","price":59.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_fb9a426c-2c5b-4415-97d3-c8508a80cbc4.jpg?v=1759925621"},{"product_id":"how-the-world-eats-a-global-food-philosophy-9781639368198","title":"How the World Eats: A Global Food Philosophy","description":"\u003cb\u003eA \u003ci\u003eNew York Times Book Review \u003c\/i\u003eEditor's Choice\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA Next Big Idea Club must-read selection\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e \u003cb\u003eFrom the bestselling author of\u003ci\u003e How the World Thinks\u003c\/i\u003e, an exploration of how we grow, make, buy and eat our food around the world--and a proposal for a global philosophy of food.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eHow we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food around the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is now contending with unprecedented challenges. \u003cp\u003e\u003c\/p\u003e The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practises in a huge array of different societies, past and present. His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification. \u003cp\u003e\u003c\/p\u003e Extracting essential principles to guide how we eat in the future, How the World Eats is a thought-provoking and illuminating call for a pluralistic, humane, resourceful and equitable global food philosophy that will guide us towards a food system fit for the twenty-first century and beyond.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Julian Baggini\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Pegasus Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/04\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 464\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.27lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.10w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781639368198\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/09\/2024\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 12\/15\/2024\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 12\/01\/2024 pg. 95\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJulian Baggini's \u003c\/b\u003ebooks include the internationally bestselling \u003ci\u003eHow the World Thinks; How to Think Like a Philosopher; The Virtues of the Table;\u003c\/i\u003e and T\u003ci\u003ehe Pig That Wants to be Eaten\u003c\/i\u003e. He is the Academic Director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. He is a regular columnist for T\u003ci\u003ehe Guardian, Prospect\u003c\/i\u003e magazine, \u003ci\u003e Financial Times \u003c\/i\u003eand a columnist and book reviewer for \u003ci\u003eThe Wall Street Journal.\u003c\/i\u003e He has also written for\u003ci\u003e New Humanist \u003c\/i\u003emagazine, \u003ci\u003eThe Week, New Statesman, New York Times \u003c\/i\u003eand\u003ci\u003e Literary Review.\u003c\/i\u003e Visit him at julianbaggini.com.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Julian Baggini \/ Hardcover \/ English","offer_id":47281003397277,"sku":"9781639368198","price":50.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_bf8a87d7-1b40-4e4e-a8ea-c8d44effc13e.jpg?v=1759925808"},{"product_id":"kapusta-vegetable-forward-recipes-from-eastern-europe-9781784885854","title":"Kapusta: Vegetable-Forward Recipes from Eastern Europe","description":"\u003cp\u003e\u003cb\u003e\"\u003ci\u003eCome for the food and stay for the stories - every curious cook will take a leaf out of this book.\u003c\/i\u003e\" - Yotam Ottolenghi \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eA rare cookbook that engages our thinking and delights our senses.\u003c\/i\u003e\" - Olia Hercules \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eThis book is just as warm and inviting and shines a fresh light on the world of Eastern European food.\u003c\/i\u003e\" - Zuza Zak \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA culinary journey across Eastern Europe, \u003ci\u003eKapusta \u003c\/i\u003ecelebrates the humble vegetables that have shaped some of the most vibrant culinary traditions in the world. \u003c\/b\u003e\u003cp\u003e Focusing on five key vegetables to the region - cabbage, beetroot, potato, carrot and mushrooms - it honors a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavor at its heart. With chapters on dumplings and pickles and ferments as well, you'll find a diversity of dishes which exemplify the Eastern European culinary DNA. \u003c\/p\u003e\u003cp\u003e Recipes are accompanied by beautiful photography and include a range of both meat-based and vegetarian dishes such as A Cabbage Strudel, both Vegan and Beef Borsch, Potato Babka, Pierogi, a Tzimmes Carrot Cake, Bulgarian Mushroom and Walnut Pâté, and a range of sauerkrauts. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eKapusta \u003c\/i\u003ebursts with original recipes and shines a spotlight on the whole kaleidoscope of little-known culinary cultures and history from across the extensive region. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alissa Timoshkina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/25\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781784885854\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAlissa Timoshkina\u003c\/b\u003e is a food writer, cook and historian specialising in Eastern European food culture. Born in Siberia, Alissa's heritage is Ukrainian-Jewish and Polish on her mother's side, and Ukrainian, Russian and Belorussian on her father's side. She is the founder of multi-award winning global fundraising campaign #CookforUkraine, which since its inception has raised close to £2.5 million. She is the author of Salt and Time: Recipes from a Russian Kitchen, which was a finalist in the Guild of Food Writers and the Julia Child Awards. Alissa lives in London with her partner and their two children. Kapusta is her second book. @alissatimoshkina.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Alissa Timoshkina \/ Hardcover \/ English","offer_id":47281029382301,"sku":"9781784885854","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_3d0e3b88-d7e7-4aec-815a-f235abfc021f.jpg?v=1759926226"},{"product_id":"sandwiches-of-history-the-cookbook-all-the-best-and-most-surprising-things-people-have-put-between-slices-of-bread-9780760392102","title":"Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread","description":"\u003cb\u003eThe ultimate book for the sandwich connoisseur (or even the sandwich curious): nearly 100 recipes spanning the centuries, from the most well-known to obscure but delicious sandwiches. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003e*\u003c\/i\u003eAs featured in \u003ci\u003eThe New York Times\u003c\/i\u003e and \u003ci\u003eGastro Obscura*\u003cbr\u003e\u003c\/i\u003e*As seen on \u003ci\u003eCBS Sunday Morning*\u003cbr\u003e\u003c\/i\u003e*An NPR Books We Love selection* \u003cp\u003e\u003c\/p\u003eAh, sandwiches. 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Chapters and recipes include: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eTea and Snack Sandwiches: \u003c\/b\u003eTomato Sandwich, Nasturtium Leaves Sandwich, Smoked Salmon Sandwich, Lettuce Sandwich, Watercress Sandwich, Cucumber Sandwich, Salad Sandwich, Pineapple Cucumber Sandwich \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eClub Sandwiches: \u003c\/b\u003eClub House Sandwich, Sheridan Park Club Sandwich, Milwaukee Sandwich, Salmon Club Sandwich, Olive Bacon Club, Swiss Club Sandwich, The Club Special, The Sophisticated Club Sandwich, The New Manhattan Club Sandwich \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSurprising Sandwiches: \u003c\/b\u003e Spanish Sandwich, Schmancy Ham Sandwich, BBQ Beef Sandwich, Toast Sandwich, Dairy Sandwich, Shrimp Sandwich, Hot Dog Sloppy Joe, Hot Chicken Tuna Sandwich\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVegetarian Sandwiches: \u003c\/b\u003eMushroom Sandwich, Picnic Sandwich, Gruyere Sandwich, East India Lentil Sandwich, Olive Sandwich, Bombay Sandwich, Waffled Cheesewich\u003c\/li\u003e\n\u003cli\u003eInternational Sandwiches: Pan Bagnat (France), Chicken Banh Mi (Vietnam), Barros Luco (Chile), Rou Jia Mo (China), Tomago Sando (Japan), Carne Asada Torta (Mexico), Chip Buttie (UK), Membosha (Korea), Croque Monsieur et Madame\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eOpen Faced and Sauced Sandwiches: \u003c\/b\u003e Kentucky Hot Brown, Horseshoe Sandwich, Hot Dog Sandwich, Surprise Sandwich, Tomato Cheese Club Sandwich, Cheesy Cheesy Hamburger Sandwich, Sloppy Joe, Shrimp Club Sandwich, The '70s Special \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweet Sandwiches: \u003c\/b\u003eChocolate Sandwich Number 3, School Sandwich, Date and Orange Sandwich, Ginger Sandwich, Strawberry Sandwich, Peanut Butter and Cherry Sandwich, Mock Banana Sandwich WWII, Dusty Nuttergoose Sandwich\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eAnd that's not all! Barry also includes his\u003cb\u003e signature \"plus ups\" for taking good sandwiches and making them great\u003c\/b\u003e, as well as a handful of full \u003cb\u003esandwich remixes\u003c\/b\u003e. There's an argument to be made that this is the greatest thing since, well, sliced bread.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Barry W. Enderwick\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvard Common Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/05\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 160\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 7.10w x 0.70d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760392102\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/25\/2024 pg. 1\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 11\/18\/2024\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBarry W. Enderwick\u003c\/b\u003e has always had a thing for sandwiches. After all, there are endless possibilities as to what can be put between two slices of bread. One day, a friend happened upon a virtual copy of \"The Up-To-Date Sandwich Book\" of 1909. He sent it to Barry knowing he would get a kick out of it and commented that \"it would be wild to try some of these sandwiches.\" Barry couldn't agree more. So he created a new social media account to explore sandwiches and never looked back. The idea resonated and the rest is history (or, actually, Sandwiches of History). Barry, an avid cook, now shares classic sandwiches, \"plus ups,\" and his own creations weekly. He has been featured in media outlets such as \u003ci\u003eGastro Obscura\u003c\/i\u003e, Today.com, and the \u003ci\u003eGuardian\u003c\/i\u003e, to name a few. Find his latest creations at @sandwichesofhistory.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Barry W. 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In \u003ci\u003eThe Drunken Botanist\u003c\/i\u003e, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. \u003cp\u003e Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history. \u003c\/p\u003e\u003cp\u003e This charming concoction of biology, chemistry, history, etymology, and mixology--with delightful drawings, tasty cocktail recipes, and fun factoids throughout--will make you the most popular guest at any cocktail party. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.\"--NPR's \u003ci\u003eMorning Edition\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Amy Stewart has a way of making gardening seem exciting, even a little dangerous.\" --\u003ci\u003eThe New York Times\u003c\/i\u003e \u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Amy Stewart\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Algonquin Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/19\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.00h x 6.20w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781616200466\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2013 pg. 116\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 01\/15\/2013\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 03\/29\/2013 pg. 79\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 06\/02\/2013 pg. 19\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAmy Stewart is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of the \u003ci\u003eThe Drunken Botanist\u003c\/i\u003e, \u003ci\u003eWicked Plants\u003c\/i\u003e, and several other popular nonfiction titles about the natural world. She has also written several novels in her beloved Kopp Sisters series, which are based on the true story of one of America's first female deputy sheriffs and her two rambunctious sisters. Her books have sold over a million copies worldwide and have been translated into 18 languages. She lives in Portland with her husband Scott Brown, a rare book dealer who can usually be found at his shop, Downtown Brown Books.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Amy Stewart \/ Hardcover \/ English","offer_id":47281296507037,"sku":"9781616200466","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7ec1f39c-806d-417c-803f-46cafc708ef1.jpg?v=1759928613"},{"product_id":"gullah-geechee-home-cooking-recipes-from-the-matriarch-of-edisto-island-9781419758782","title":"Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island","description":"\u003cb\u003eA \u003ci\u003eNew York Times\u003c\/i\u003e bestseller and NPR Best Book of the Year, this is the first major Gullah Geechee cookbook. 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Harris's \u003ci\u003eHigh on the Hog\u003c\/i\u003e fills an important gap in our culinary history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jessica B. Harris\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Bloomsbury USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/24\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 304\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.10h x 5.40w x 0.90d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781608194506\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 02\/05\/2012 pg. 28\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJessica B. 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Harris \/ Paperback \/ English","offer_id":47282602246301,"sku":"9781608194506","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_b6ca2275-51d7-4451-a747-b09d2aeacb35.jpg?v=1759953504"},{"product_id":"juke-joints-jazz-clubs-and-juice-a-cocktail-recipe-book-cocktails-from-two-centuries-of-african-american-cookbooks-9780593233825","title":"Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks","description":"\u003cb\u003eJAMES BEARD AWARD NOMINEE - IACP AWARD FINALIST - Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of \u003ci\u003eJubilee\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eTONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION'S LIFETIME ACHIEVEMENT AWARD \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe Boston Globe, Los Angeles Times, \u003c\/i\u003eFood Network, \u003ci\u003e Good Housekeeping, Garden \u0026amp; Gun, Epicurious, Vice, Library Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eJuke Joints, Jazz Clubs, and Juice\u003c\/i\u003e spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. 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Steve Reddicliffe, the \"Quiet Drink\" columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City.\u003c\/p\u003e\u003cp\u003eThis informative guide includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eClassics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twists\u003c\/li\u003e\n\u003cli\u003eNew imaginative favorites inspired by the craft-distilling boom\u003c\/li\u003e\n\u003cli\u003eAuxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and more\u003c\/li\u003e\n\u003cli\u003eNew chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktails\u003c\/li\u003e\n\u003cli\u003eA complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopedia\u003c\/li\u003e\n\u003cli\u003eEngaging essays from the biggest names in cocktail writing\u003c\/li\u003e\n\u003cli\u003eOriginal interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eReddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper's best cocktail coverage.\u003c\/p\u003e\u003cp\u003eThis revised edition makes a great gift for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eValentine's Day\u003c\/li\u003e\n\u003cli\u003eHousewarming parties\u003c\/li\u003e\n\u003cli\u003eWedding registry for newlyweds\u003c\/li\u003e\n\u003cli\u003eAny cocktail lovers in your life!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn this updated edition, readers can expect to find even more interviews with top bartenders and spirits professionals. Join Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon as they share their expertise and insights into the world of cocktails.\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eBut it's not just expert interviews that make this book a must-have for any cocktail enthusiast. The content also features over 400 recipes from some of the most renowned mixologists in New York City. From classic cocktails to innovative new creations, there's something for every taste bud\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGraduation\u003c\/li\u003e\n\u003cli\u003eHousewarming parties for host or hostess\u003c\/li\u003e\n\u003cli\u003eWedding registry for newlyweds with a love for cocktails\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Steve Reddicliffe\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Cider Mill Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/22\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 624\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.69lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.94h x 6.35w x 1.77d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781646433094\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eSteve Reddicliffe is the deputy Travel editor of \u003ci\u003eThe New York Times.\u003c\/i\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Steve Reddicliffe \/ Hardcover \/ English","offer_id":47283380781213,"sku":"9781646433094","price":59.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_512baa8d-8cf8-4a66-9267-281046b5f5c4.jpg?v=1759963873"}],"url":"https:\/\/booksdeli.com\/collections\/cooking-history.oembed","provider":"booksdeli.com","version":"1.0","type":"link"}