History
Monet’s Palate Cookbook
The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet’s footsteps.
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Medieval Tastes
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes–both culinary and cultural–from raw materials to market and captures their reflections in today’s food trends.
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Len Deighton’s French Cooking for Men
Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author.
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Aroma of the World
Combining a travel journal with a selection of exclusive coffee-based recipes, both sweet and savory, Elisabetta Illy—whose family produces the esteemed Illy-brand espresso—pays tribute to this delicious drink.
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Mennonite Community Cookbook
First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed. This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.
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Yan-Kit’s Classic Chinese Cookbook
Learn to cook traditional Chinese food with this extensive collection of authentic Chinese recipes from Chinese cookery expert Yan-kit So. Dim-sum, dumplings, Cantonese food — you name it — this classic book has every recipe and cooking method you need to prepare delicious, authentic Chinese food.
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The British Army Cook Book 1914
Drawn from sources published by the War Office before, during and after the Great War, with original content and illustrated throughout with contemporary images.
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