Cooking / Brewing

Berg, Oivind.  Fire : From Spark to Flame, the Scandinavian Art of Fire-Making.

by Berg, Oivind.

$ 22.00
“When early humans learned how to control fire, they changed the course of evolution. In this beautifully illustrated book, Øivind Berg traces the use of fire as a heat source, a means of preparing food, and a social gathering point, both indoors and out. He explains how to kindle a fire, the characteristics of different woods as fuel, and how to cook over a fire, Norwegian style.”
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Marks, Henry. Byzantine Cuisine.

by Marks, Henry.

$ 47.00
Marks, Henry. Byzantine Cuisine. 2021 Brand new Comb-bound softcover. Unused Octavo @460 pp Reprint of 2002 edition
” Drawing on many sources, Marks gives us a look at the types of food consumed in the Empire and the herbs and spices used for seasoning, the cooking methods used, the customs and behavior to be maintained during a meal, and the types of cutlery, dishware, serving pieces, and furniture commonly in use.”
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Dalby. Dangerous Tastes : The Story of Spices.

by Andrew Dalby.

$ 25.00

Andrew Dalby. Dangerous Tastes : The Story of Spices. University of California Press 2000 Hardcover in DJ Very Good/Very Good Unused Octavo 184 pp
“

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Fraser and Rimas. Empires of Food – Feast, Famine, and the Rise and Fall of Civilizations.

by Evan D. G. Fraser & Andrew Rimas.

$ 20.00

Evan D. G. Fraser & Andrew Rimas. Empires of Food – Feast, Famine, and the Rise and Fall of Civilizations. Random House. 2010. Hard cover. Like new with dust jacket. Brown cover with gold lettering. DJ/like new. Octavo. 302pp.

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Gold. Danish Cookbooks – Domesticity & National Identity, 1616-1901.

by Carol Gold

$ 20.00

Carol Gold. Danish Cookbooks – Domesticity & National Identity, 1616-1901. University of Washington Press. 2007. Soft cover/like new. Octavo. 220pp.

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Selby. Food Through the Ages.

by Anna Selby.

$ 25.00

Anna Selby. Food Through the Ages. Pen and Sword Books Ltd. 2006. Hard cover. Like new with dust jacket. Black cover with gold lettering. DJ like new. Octavo. 192pp.

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Moritz. Grain-Mills and Flour in Classical Antiquity

by L. A. Moritz.

$ 25.00

L. A. Moritz. Grain-Mills and Flour in Classical Antiquity. Oxford University Press. 1958, later printing @ 2000. Hard Cover. Like new with dust jacket. Black cover with gold lettering. DJ/like new.Octavo. 230pp.

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De Vita. Popes, Peasants, and Shepherds- Recipes and Lore from Rome and Lazio.

by Oretta Zanini De Vita.

$ 20.00

Oretta Zanini De Vita. Popes, Peasants, and Shepherds- Recipes and Lore from Rome and Lazio. University of California Press. 2013. Hard cover. Like new with dust jacket. Tan cover with copper lettering. DJ/like new. Octavo. 304pp.

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Allen. In the Devil’s Garden. A Sinful History of Forbidden Food.

by Stewart Lee Allen.

$ 10.00

 

Stewart Lee Allen. In the Devil’s Garden. A Sinful History of Forbidden Food. Ballantine 2002. Hardcover in DJ. Good/Good octavo 315 pp

” From the lusciously tempting fruit in the Garden of Eden to the divine “foie gras,” here is a wickedly delicious smorgasbord of forbidden foods that have defined cultures around the world “

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Invito alla mensa del mercante del Trecento/ An Invitation to the Table of a Merchant of the Trecento.

by Maria Fossi Todorow in collaboration with Mina Bacci, Chiara Baldasseroni, Maria Paola Masini, Maria Luisa Selvi and Cristina Valenti.

$ 12.00

Invito alla mensa del mercante del Trecento/ An Invitation to the Table of a Merchant of the Trecento. Usi, arnesi e ricette della cucina Medievale. Customs, utensils and recipes in the medieval kitchen. Edizioni Polistampa 2009. Softcover. Very Good Unused. Octavo 45 pp

 

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