Collection: Cooking History & Traditions

86 products
  • Charlie Trotter's by Charlie Trotter 1994
    Charlie Trotter's is the book that helped to launch Chef Trotter's eponymous Chicago restaurant into stardom. Award-winning Charlie Trotter is noted for his inventiveness and imagination in preparing and presenting food. His stunning feats of culinary artistry were his trademark opulent style.
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  • Cooking With Carrier by Robert Carrier 1984
    Cooking With Carrier by Robert Carrier 1984
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  • Craig Claiborne's Favorites from the New York Times 1975
    Craig Claiborne's Favorites Illustrated with photographs. Optimum: 1975 Hardcover: 375 pages ISBN-13: 978-0812905847 Craig Claiborne's Favorites
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  • Craig Claiborne's Favorites from the New York Times Volume II 1976
    Craig Claiborne's Favorites from the New York Times Volume II 1976
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  • Culinaria France: A Celebration of Food and Tradition 1999
    Culinaria France explores French cooking. Food and drink experts, top chefs, gardeners, farmers, cheesemakers vintners.  Reference book.
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  • Culinaria Italy: Pasta Pesto Passion edited by Claudia Piras 2007
    Culinaria Italy: Pasta Pesto Passion edited by Claudia Piras 2007
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  • Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
    Dinner with Jackson Pollock: Recipes, Art & Nature by Robyn Lea 2015
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  • Dutch Oven: A Cookbook of Coveted Traditional Recipes from the Kitchens of Lunenburg 1969
    Lunenburg, Nova Scotia, has a tradition of hospitality that dates back over two centuries  They developed a unique cuisine that combines longstanding traditions with contemporary ingredients and methods The entire book is beautifully handwritten and these recipes are still very easy to read.
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  • English Provincial Cooking by Elisabeth Ayrton 1980
    English Provincial Cooking contains recipes selected from family records old manuscripts & cook books. It covers regional specialties (some highly unusual), with their origins (usually Medieval to 19th c.  detail on the general origins of cooking traditions by region, based on terrain/agriculture, trade, and culture.
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  • Essentials of Cooking by James Peterson 1999
    In Essentials of Cooking, James Peterson distills his vast knowledge and experience into the 100 essential techniques With seven hundred and fifty photographs each technique is further explained in terms of how it makes the food taste. Here are answers to just about every cooking question,
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  • Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser 2001
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  • First Ladies Cookbook: Favorite Recipes of all the Presidents of the United States by Margaret Klapthor 1982
    . First Ladies Cookbook features favourite dishes from each President from George Washington's Beefsteak and Kidney Pie to Ronald Reagan's Pumpkin Pecan Pie.
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  • Food That Really Schmecks: Mennonite Country Cooking by Edna Staebler (1st Edition) 1968
    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Interspersed with practical and memorable recipes are Staebler's stories anecdotes about cooking and Mennonites.
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  • Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life by Oprah Winfrey 2017
    Bestseller In Food, Health, and Happiness, Oprah shares the recipes that have allowed eating to finally be joyful for her. With dishes created and prepared alongside her favourite chefs, paired with personal essays and memories. This cookbook offers a candid, behind-the-scenes look into her life and kitchen.
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  • Foods of the World: Chinese Cooking (Spiral-Bound Booklet) by Time Life 1968
    Foods of the World: Chinese Cooking is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context
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  • Foods of the World: Cooking of Spain and Portugal (Hardcover and Spiral-Bound Booklet) by Peter S. Feibleman, Time Life 1969
    Foods of the World: Cooking of Spain and Portugal (Hardcover and Spiral-Bound Booklet) by Peter S. Feibleman, Time Life 1969
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