Food & Cooking

Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.

The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and first known recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value.

An awesome food resource, the 1999 edition of which appeared as a "combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind .... and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community."

The ultimate compendium of gastronomical knowledge--a must-have reference book for culinary professionals and serious home cooks alike--completely revised and updated!