Provides an introduction to Cuban cuisine, discussing cooking methods, ingredients, and customs, and features recipes for hors d'oeuvres and snacks, soups and appetizers, main and side dishes, desserts, and sweets.
Emily Dickinson's gingerbread, Ernest Hemingway's picadillo, Eudora Welty's onion pie and 400+ other recipes from American authors past and present
Scharnhorst, Gary
2014
"This is a comprehensive collection of authentic recipes, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed. This is a celebrity cookbook to which many literary celebrities, living and dead, have contributed, among them Harriet Beecher Stowe, Rudolfo Anaya, Emily Dickinson, William Faulkner and Benjamin Franklin"--Provided by publisher.
Chronicles fads and developments in foods, food preparation, and food storage decade by decade from 1900 to 1999, presenting recipes, chronologies, and photos of food items, advertisements, and packaging.
an adventure into the world of eating insects and the last great hope to save the planet
Martin, Daniella
Presents the argument that in order to ease the burden on the world's food supplies and maybe even to end world hunger, insects--the most populous creature on the planet--should become the main source of food for human beings.
renegade chefs, fearless eaters, and the making of a new American food culture
Goodyear, Dana
Examines how food fits into contemporary culture in America, discussing how food writers, chefs, and professional food eating contestants are changing the way food is viewed in contemporary American culinary thought.
the story of the birth of the celebrated cuisines of the Mediterranean, from the merchants of Venice to the Barbary Corsairs
Wright, Clifford A
1999
An exploration of the culinary history of the Mediterranean that discusses the influence of geography and climate on the cuisine, methods of preparation, ingredients, and other related topics, and includes more than five hundred recipes.
