Her writing is both elegant and snarky, timely and evocative of years gone by. Our edition is one that was revised in 1951. Revisions are bracketed [ ] so you can still get the mood and feeling from the height of the war years.
Check out some resources about rationing in the US.
Such an exciting time of year for foodies as the British Library Kicks off Food Season on April 17. The season runs from April to June and many of the events are online.
Here are some of the online events coming up. All times listed are BST and there is a small cost of about $10.00 - $25.00 (£6.5 -£19) for online tickets.
Join Dame Prue Leith as she reflects on radical changes in food culture with food critic Jimi Famurewa. Having started a catering company in the 60s, opened a cookery school in the 70s, advised the government on hospital food, and judged The Great British Bake Off, Prue is a national treasure and powerful voice in the UK food scene today.
Don’t miss this rare opportunity to join Angela Hartnett, Claudia Roden and Ken Hom as they share their experiences of starting out and shine a light on the enduring legacy of Anna del Conte in conversation with Itamar Srulovich. Favourite dishes from these beloved icons will be served with a glass of wine (or soft alternative).
Ozempic and other semaglutide drugs have dominated the headlines in the last year. Some claim their power as a miracle drug to beat the obesity crisis, while others warn about potential negative side-effects and viewing them as a quick fix. Our expert panel will offer perspectives on the impact of weight loss drugs on our physical and mental health, and society.
Join Nadiya Hussain and Candice Brathwaite as they talk about the impetus behind Nadiya’s book, Rooza. Described as ‘a little piece of her heart’, Rooza is a journey through Islamic cuisine inspired by Ramadhan and Eid and the ways food, culture and family connect to questions of community and belonging.
This BIPC event brings together food business owners who have carved out their own unique spaces in the vibrant culinary world. From crafting innovative ready meals to blending diverse cultures through vegan cuisine, our panelists share the highs and lows of their entrepreneurial journeys and offer valuable insights and practical advice.
Take a sonic journey through a recipe with chef Pam Brunton and DJ Matthew Herbert as they consider the potential for listening to food – how it is produced, what it costs to the land and communities – in order to understand what shapes our tastes and diets and argue how eating well is an increasingly radical act.
I love a good travel and dining on the road story! Duncan Hines (yes! he really existed!) was a travelling salesman in the early part of the 20th Century and he started with a goal to seek out and share the best dining experiences that he and sometimes his wife found on the road. The first edition was published in 1935. I've downloaded a few pages of the 1941 edition from the Hathi Trust. If you want to read the entire book, or check out your state, you'll have to click here - this book was digitalized by Google and download rights are limited. But you can read the introduction by Duncan Hines and a few pages from Arizona. Some of the restaurants still exist, so it's a fun list.
Time again for the annual wearing of the green wherever you might live! But first, here's a little history and a few favorite Irish Cookbooks! Read more about the history of St. Patrick's Day and Irish Foodways ...
We love history, we love books, we love cooking and we adore trains! We have 2 great books that will help you imagine you are on a luxury train heading to your favorite destination.
The Harvey House Cookbookby George H. Foster & Peter C. Weiglin is about the dining experience at the stops along the Santa Fe Railroad. in the late 19th and early 20th Century. More delectable recipes, history and photos to keep you refreshed on your journey. Click here to visit the online Harvey House Museum.
We love food that moves! Picnics, road trips, cruises, train trips, hiking and backpacking meals... you name it, and we love to bring food along.
This week, we are recognizing the birthday (March 5, 1836) of Charles Goodnight who is credited with creating the "Chuck" wagon to take food to the hungry ranch workers and cowpokes. Charles Goodnight was a rancher, a Texas Ranger and roamed the Western United States throughout the later part of the 19th Century. He saw a need to provide hot meals to the ranch workers and cowboys on the roundups and on the trail and outfitted an old surgeon's wagon as what might well be the very first chuck wagon. At first, the cooking was pretty plain and simple, but as the years have progressed, there are cooks who have elevated the simple fare of the chuck wagon and even compete in competitions throughout the American Southwest.
Take a look at some of the cookbooks available to help you experience life on the trail.
A Taste of Cowboy: Ranch Recipes and Tales from the Trails by Kent Rollins. If I knew the ranches served up food like this, I would have learned to ride a horse! This book is full of contemporary stories, photographs and recipes that share life on a ranch. We want to cook the WHOLE book!
Calf Fries and Cow Pies: Recipes and Remedies from the Old West Heritage. by Jayne Peace and Jinx Pyle. The authors are from some of the ranching families of Central Arizona. They've collected recipes from around the Southwest that highlight the history and evolution of ranch cooking - and a few stories to go with. Most people know what cow pies are, but are you wondering what Calf Fries are? Hmmmm?
Chuck Wagon Cookin'by Stella Hughes. Rooted in Arizona history and ranches around the west, this book gives both history and folklore about cooking out on the range. Hughes also includes some tried and true home remedies.
And don't forget to wet your whistle with Cowboy Cocktails!Take a swig of the Wild, Wild West with 60 historically inspired cattle kingdom cocktails. Based on trail life after the Civil War, the cow towns at the time, and on the drinks enjoyed there, Cowboy Cocktails gives you a true taste of the cowboy lifestyle. With charming sidebars throughout, learn some surprising history about cowboys and their experiences in the Wild West.
(ca. 1880) Cowboys Eating Out on the Range, Chuck Wagon in Background. , ca. 1880. [Between and Ca. 1910] [Photograph] Retrieved from the Library of Congress, https://www.loc.gov/item/2012646306/.
This was quite possibly the first cookbook published in the United States by an African American author. Robert Roberts was the butler to Massachusetts's governor Christopher Gore. After the governor's death he felt the younger generation of servants needed some guidance and wrote this reference book.
One of our favorite cookbooks is this one by MFK Fisher - How to Cook a Wolf.
