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Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Publisher: BRILL
Published: 2007-11-26
Total Pages: 920
ISBN-13: 9004158677
DOWNLOAD EBOOKThis English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.
Author: Anonymous
Publisher: Applewood Books
Published: 1986-09
Total Pages: 129
ISBN-13: 0918222842
DOWNLOAD EBOOKPresents an account, first published in 1622, of the Pilgrim's journey to the new world.
Author: Harold John Cook
Publisher: Yale University Press
Published: 2007-01-01
Total Pages: 576
ISBN-13: 0300117965
DOWNLOAD EBOOKPresents evidence that Dutch commerce, not religion, inspired the rise of science in the 16th and 17th centuries. Scrutinises many historical documents relating to the study of medicine and natural history during this era, showing direct links between commerce and trade, and the flourishing of scientific investigation.
Author: Arthur R. Schwartz
Publisher: Random House Digital, Inc.
Published: 2008
Total Pages: 290
ISBN-13: 1580088988
DOWNLOAD EBOOKPresents a collection of recipes for authentic Jewish dishes, including appetizers, soups, side dishes, main dishes, Passover dishes, breads, and desserts.
Author: Heidi Swanson
Publisher: Hardie Grant Publishing
Published: 2011
Total Pages: 241
ISBN-13: 1742702058
DOWNLOAD EBOOK"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Author: Ibn Mubārak Shāh
Publisher: Saqi Books
Published: 2020-11-16
Total Pages: 241
ISBN-13: 0863561810
DOWNLOAD EBOOKThe Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warrāq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes) containing over 600 recipes. It would take another three and half centuries for cookery books to be produced in the European continent. Until then, gastronomic writing remained the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being written from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing nearly three thousand recipes. First published in the fifteenth century, The Sultan's Feast by the Egyptian Ibn Mubārak Shāh features more than 330 recipes, from bread-making and savoury stews, to sweets, pickling and aromatics, as well as tips on a range of topics. This culinary treatise reveals the history of gastronomy in Arab culture. Available in English for the first time, this critical bilingual volume offers a unique insight into the world of medieval Arabic gastronomic writing.
Author: Claudia Roden
Publisher: Knopf
Published: 1996-11-26
Total Pages: 689
ISBN-13: 0394532589
DOWNLOAD EBOOKWINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.
Author: Housekeeper
Publisher:
Published: 1855
Total Pages: 298
ISBN-13:
DOWNLOAD EBOOKAuthor: Megan J. Elias
Publisher: University of Pennsylvania Press
Published: 2017-05-31
Total Pages: 304
ISBN-13: 0812249178
DOWNLOAD EBOOKIn Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
