{"title":"Explore Europe","description":"\u003cp\u003eTravel the world with cookbooks and food writing. This collection explores all different European cuisines - past and present.\u003c\/p\u003e","products":[{"product_id":"the-year-of-miracles-1","title":"The Year of Miracles (recipes about love + grief + growing things)  by Ella Risbridger (2022)","description":"\u003cp\u003eA deeply moving collection of stories and recipes from Ella Risbridger sharing her journey to a new life, learning to live with and move through the death of her partner. For those who demand beautiful writing along with delightful recipes. Try the \u003cem\u003eApricot Almond Salad and Lamb Steaks\u003c\/em\u003e to celebrate summer, or a comforting dish of \u003cem\u003eMarmite Crumpet Cauliflower Cheese\u003c\/em\u003e to chase away the winter doldrums. I invite you to cry, to laugh and to cook your way through the year with Ella Risbridger.\u003c\/p\u003e\n\u003cp data-renderer-start-pos=\"1\"\u003eFor Better Breakfast Monty we combined two of the egg recipes from The Year of Miracles. The first recipe was Turkish Eggs with yogurt, butter and spices and the second was Chaat Butter Greens which uses butter, chaat masala and greens. Both have Poached eggs. I’ll share my process, but Ella tells the most wonderful stories with her recipes so I STRONGLY suggest you get one of her books!\u003c\/p\u003e\n\u003cp data-renderer-start-pos=\"402\"\u003eHere’s what I did (this is not a recipe, because I didn’t measure and I didn’t “test” it.\u003c\/p\u003e\n\u003cul class=\"ak-ul\" data-indent-level=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"495\"\u003egrate some garlic into about 3\/4 of a cup of really good yogurt (I got mine at the farmer’s market in San Diego). Heat it up in the microwave - about 15 seconds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"660\"\u003eSauté some greens (I used Swiss chard from my garden) in butter and add about 1\/2 tsp. of garum masala (I also added some Aleppo pepper - but use whatever spice blends and red peppers you have on hand)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"865\"\u003ePut the greens on a plate or in a bowl\/\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"908\"\u003eSauté some chickpeas in butter and Aleppo pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"961\"\u003eWhile all this is happening, bring a small pot of water to an “almost” boil. add an egg to the water to poach. (OR you could soft boil an egg or read Ella’s essay “Poached Eggs are a scam and do that.).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"1168\"\u003eTop the greens with the chickpeas and then the yogurt. Add a little more butter and Aleppo pepper to the pan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"1281\"\u003eTop the yogurt with the egg and drizzle with the rest of the pepper-butter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-renderer-start-pos=\"1360\"\u003eServe with sourdough toast. Close your eyes and just give thanks!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":47864748966081,"sku":"1BN007A2022A100018","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/20240308_164505.jpg?v=1715486356"},{"product_id":"the-escoffier-cook-book-1989-american-edition","title":"The Escoffier Cook Book (1989, American Edition)","description":"\u003cp\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Auguste_Escoffier\" target=\"_blank\" title=\"Auguste Escoffier\" rel=\"noopener\"\u003eAuguste Escoffie\u003c\/a\u003er (\u003cspan\u003e28October 1846 – 12 February 1935), modernized classical French cooking in the early 20th Century. He worked with \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/C%C3%A9sar_Ritz\" title=\"\"\u003eCésar Ritz\u003c\/a\u003e to modernize and open many of the well-known hotels and restaurants of the day, from the Savoy in London to the Hôtel Ritz Paris.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVINTAGE - VERY GOOD CONDITION. This is the 1989 American Edition, minus it's dust cover, beautifully embossed on the spine and on the front cover. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEscoffier, Auguste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Larmbruster","offers":[{"title":"Default Title","offer_id":48330812784833,"sku":"10VB10030","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/Escoffier1.jpg?v=1717603493"},{"product_id":"summer-kitchens","title":"Summer Kitchens (2020)","description":"\u003cp\u003eBy Olia Hercules. This cookbook has so much that we at Booklady Cooks love! It is subtitled \"Recipes and Reminiscences from Every Corner of Ukraine\" and digs deep into the culture and history of Ukraine and the use of a summer kitchen - an outdoor or garden shed which was the heart of the home in the summer. Gorgeous pictures and delectable recipes just begging to be a part of your summer. Besides the wonderful stories there are also menu suggestions in an appendix. We LOVE menus. Menus are like little snapshots into a time and a place and the people who share the meals. \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eMidsummer Feast Menu (p. 335)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFish broth with dill ang garlic lyok\u003cbr\u003eCourgettes with herbaceous lyok dressing\u003cbr\u003eCabbage and cucumber salad\u003cbr\u003eTomato and mulberry salad\u003cbr\u003eYoung garlic scapes in butter\u003cbr\u003ePan-fried turbot, or\u003cbr\u003e'Black Swan effect' peppers stuffed with apple, carrot and rice salad\u003cbr\u003ePoppyseed cake with elderflower and strawberries\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eUSED - VERY FINE CONDITION\u003c\/p\u003e\n\u003c!----\u003e","brand":"Larmbruster","offers":[{"title":"Default Title","offer_id":48341938340033,"sku":"5UB10031","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/summerkitchen1.jpg?v=1717795906"},{"product_id":"scandikitchen-midsommar-2021","title":"Scandikitchen Midsommar (2021)","description":"\u003cp\u003eby Brontë Aurell. \"Simply delicious food for summer days.\"\u003c\/p\u003e\n\u003cp\u003eIndulge in the luxurious world of Scandinavian cuisine with the Scandikitchen Midsommar (2021) book by Bronte Aurell. Discover the rich and flavorful tradition of Midsummer celebrations through the eyes of a master chef. From mouthwatering recipes to captivating stories, this book will transport you to a world of taste and culture.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eMidsommar Menu (p. 70)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eNew Potatoes with Dill\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eMatjes Herring\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eBeetroot Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eSwedish Meatballs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e\u003cstrong\u003eVästerbotten Paj\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; text-align: left;\"\u003eUSED - FINE CONDITION\u003c\/p\u003e\n\u003c!----\u003e","brand":"Larmbruster","offers":[{"title":"Default Title","offer_id":48357206163649,"sku":"10UB10037","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/Midsommar1.jpg?v=1718145472"},{"product_id":"forever-summer","title":"Forever Summer (2003)","description":"\u003cp\u003eWe don't carry a lot of celebrity cookbooks, but Nigella Lawson is such an amazing storyteller and writer that we can't resist including some of them in our collection. Indulge in the luxurious aroma and tantalizing flavors of summer with Nigella Lawson. Experience the perfect blend of ingredients, carefully curated to bring out the best of each season. Elevate your senses with this just-about vintage culinary masterpiece.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eThe Pink Episode\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSpiced pink soup\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBulgar wheat salad with pink-seared lamb\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eStrawberry ice cream\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eBARELY VINTAGE - GOOD COPY; SOME SMALL TEARS ON SPINE OF DUSTCOVER. SOME SMALL USE STAINS WITHIN.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Larmbruster","offers":[{"title":"Default Title","offer_id":48372541358273,"sku":"5UB10044","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/NigellaSummer1.jpg?v=1718405818"},{"product_id":"bliss-on-toast","title":"Bliss on Toast","description":"\u003cp\u003eThere is nothing more comforting and delicious than toast. And when you top it with a few cleverly paired ingredients, it becomes a full meal―not to mention pure bliss. In \u003cspan class=\"a-text-italic\"\u003eBliss on Toast\u003c\/span\u003e, \u003cspan class=\"a-text-bold a-text-italic\"\u003eGreat British Baking Show\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e judge Prue Leith\u003c\/span\u003e toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. The collection spans healthy, hearty, salty, and sometimes sweet. Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: \u003cspan class=\"a-text-bold\"\u003etomatoes, shallots, and oregano on black olive toas\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003et\u003c\/span\u003e; \u003cspan class=\"a-text-bold\"\u003egrilled chicken tikka with yogurt on naan\u003c\/span\u003e; \u003cspan class=\"a-text-bold\"\u003esmoked salmon, wasabi, and avocado on multigrain bread\u003c\/span\u003e; and \u003cspan class=\"a-text-bold\"\u003ebananas and ice cream with brandy syrup on panettone\u003c\/span\u003e. \u003cspan class=\"a-text-italic\"\u003eBliss on Toast\u003c\/span\u003e is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith. [from the publisher]\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHARDCOVER, NEW\u003c\/p\u003e\n\u003c!----\u003e","brand":"Larmbruster","offers":[{"title":"Default Title","offer_id":48531419300033,"sku":"5UB10090","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/bliss1.jpg?v=1722461497"},{"product_id":"french-cooking-in-10-minutes-1977-1994","title":"French Cooking in 10 Minutes (1977\/1994)","description":"\u003cp\u003eby Edourd de Pomiane\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e0-86547-480-X\u003c\/p\u003e","brand":"Booklady Cooks","offers":[{"title":"Default Title","offer_id":48629581971649,"sku":"6UB102012","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/frenchcooking10minutes.jpg?v=1725658318"},{"product_id":"cook-eat-repeat-2021","title":"Cook, Eat, Repeat (2021)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eby Nigella Lawson\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty…More than just a mantra, ‘cook, eat, repeat’ is the story of my life.” \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCook, Eat, Repeat\u003c\/span\u003e\u003cspan\u003e is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes that readers will want to return to again and again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWithin these chapters are more than a hundred new recipes for all seasons and tastes from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“The recipes I write come from my life, my home,” says Nigella, and in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eCook, Eat, Repeat\u003c\/span\u003e\u003cspan\u003e she reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNEW\/REMAINDER HARDCOVER\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eOur Favorite Recipes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eAnchovy Elixer with Grilled Steak\u003cbr\u003eFish Stick Bhorta\u003cbr\u003eWide Noodles with Lamb Shanks in Aromatic Broth\u003cbr\u003eGluten-Free Banana Bread with Chocolate and Walnuts\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":48682716201153,"sku":"7NB10268","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/cookeatrepeat.jpg?v=1727388511"},{"product_id":"miss-grahams-cold-war-cookbook-a-novel","title":"Miss Graham's Cold War Cookbook - A Novel (2020)","description":"\u003cp\u003eby Celia Rees. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eGermany, 1946\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHistory hides many secrets\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eOne woman will hunt for the truth…\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDaughter. Sister. Friend. \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSpy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s 1946 and the dust of war has settled over Europe. But for Edith Graham, an ordinary woman living an ordinary life, her journey is only just beginning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEscaping her humdrum existence, Edith is swept into war-torn Germany and recruited to draw elusive Nazis out of hiding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut the closer she gets to the truth, the more blurred the line between good and evil. In a shadowy world of shifting loyalties, where no-one is quite who they seem to be, who can Edith trust?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach chapter features a menu that was experienced by one of the many groups who were a part of post-WWII Europe. From the most privileged to the poorest refugees from all over Europe, this novel explores the grey areas left after the war, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNEW\/REMAINDER PAPERBACK\u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":48688003842241,"sku":"6NB10279","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/missgraham.jpg?v=1727570290"},{"product_id":"midnight-chicken","title":"Midnight Chicken and Other Recipes Worth Living For (2019)","description":"\u003cp\u003eby \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.ellarisbridger.com\/\" target=\"_blank\"\u003eElla Risbridger\u003c\/a\u003e; illustrations by \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.elisacunningham.com\/\" target=\"_blank\"\u003eElisa Cunningham\u003c\/a\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e[FROM BOOKLADY COOKS] When I picked up Midnight Chicken a few years ago, I didn't know I was picking up a book that would help me through some truly rough times. Risbridger tells about the chicken that helped her get off the floor when life felt it was overwhelming and like there was no way forward.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShe reminds up of the importance of food as a connector - to others, to self, to oir history, to life.\u003c\/p\u003e\n\u003cp\u003eSo when I sit down to this lovely warm bowl of Tipsy Amaretto Squash soup for lunch, im thinking of Ella and the little Italian restaurant she visited, about cooking this for a friend, about the peacefulness of this moment.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e[FROM THE PUBLISHERS] A book of recipes and reflections that reveal\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ethe life-changing happiness of cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\"\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBridget Jones' self-effacing wittiness, Julia Child's companionable forgiveness and Sylvia Plath's poetic prose.\" --NPR\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\"A manual for living and a declaration of hope.\" --Nigella Lawson\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThere are lots of ways to start a story, but this one begins with a chicken.\u003cbr\u003e\u003cbr\u003eThere was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colors were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up--and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eMidnight Chicken\u003c\/span\u003e\u003cspan\u003e is a cookbook. Or, at least, you’ll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chili-lemon spaghetti, charred leek lasagna, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It’s the kind of cooking you can do a little bit drunk, that is probably better if you’ve got a bottle of wine open and a hunk of bread to mop up the sauce.\u003cbr\u003e\u003cbr\u003eBut if you settle down and read it with a cup of tea (or a glass of that wine), you’ll also discover that it’s an annotated list of things worth living for--a manifesto of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003emoments\u003c\/span\u003e\u003cspan\u003e worth living for. This is a cookbook to make you fall in love with the world again. [from the publisher]\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"amazon","offers":[{"title":"Default Title","offer_id":48747910332609,"sku":"30NB10241","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/midnightchicken_c0a5e19a-e792-48d7-85db-f971982c3cd3.jpg?v=1730331784"},{"product_id":"a-cheesemongers-history-of-the-british-isles-2019","title":"A Cheesemonger's History of the British Isles (2019)","description":"\u003cp\u003eby Ned Palmer\u003c\/p\u003e\n\u003cp\u003eWe love cheese! AND we love history and travel, too! So it's no wonder that Ned Palmer and his books became favorites around the Booklady Cooks community! Travel through the years, from the neolithic farmers through the postmodern cheeses of the 2000's explore the ways that historical events impacted foodways - especially cheese-ways around the British Isles. \u003c\/p\u003e\n\u003cp\u003eNEW PAPERBACK \u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":48750541308097,"sku":"16NB10310","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/cheesemongerBritain.jpg?v=1730405688"},{"product_id":"a-cheesemongers-tour-de-france-2024","title":"A Cheesemonger's Tour de France (2024)","description":"\u003cp\u003eby Ned Palmer\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe love cheese! AND we love history and travel, too! So it's no wonder that Ned Palmer and his books became favorites around the Booklady Cooks community! Travel through the years, from the neolithic farmers through the postmodern cheeses of the 2000's explore the ways that historical events impacted foodways - especially cheese-ways around the British Isles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e[From the publisher] Charles de Gaulle famously said it was impossible to govern a country with 246 different cheeses. And perhaps he was right. Every French cheese carries an essence of the place where it's made - its history, identity and landscape. Sometimes that's a physical thing, as the hard texture of Comté echoes its mountainous home in the Jura. Other times it's about power and politics - Brie swelling to royal dimensions due to its proximity to the French court, or Camembert gaining national status after being supplied in patriotic boxes to First World War soldiers.\u003cbr\u003e\u003cbr\u003eIn\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eA Cheesemonger's Tour de France,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eNed Palmer wends his way around the country's regions, meeting the remarkable cheesemongers who carry the torch for France's oldest and most treasured traditions. As he explains the mysteries of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eterroir\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eand why each of those different \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003efromages\u003c\/span\u003e\u003cspan\u003e taste as they do, he shows that a French cheeseboard offers genuine insights into \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ela Belle République. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eNEW HARDCOVER\u003c\/span\u003e\u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":48750641676481,"sku":"30NB10311","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/cheesemongerFrance.jpg?v=1730407585"},{"product_id":"the-regency-book-of-drinks-2022","title":"The Regency Book of Drinks (2022)","description":"\u003cp\u003e\"Quaffs, Quips, tipples \u0026amp; Tales from Grosvenor Square.\"\u003c\/p\u003e\n\u003cp\u003eby Lady Thornwood (a.k.a. Amy Finley)\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eAs a society doyenne and undercover libertine, Lady Thornwood knows what makes a drink perfect. In\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Regency Book of Drinks: Quaffs, Quips, Tipples, and Tales from Grosvenor Square,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ethis respectable cocktail connoisseur presents a guide of over 75 cocktail recipes shaped by the Regency era in both refinement and ingredients—and served alongside a heaping dose of high-society gossip, scandal, and speculation.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eA loving homage to the era celebrated by the hit Netflix series\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eBridgerton\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eBeginning with the gentlewoman’s advice on setting up a Regency bar, the best glassware and garnishes, and an overview of the period’s most popular ingredients, the book is then divided into six subsequent recipe chapters drawn from high-society life during the London social season, from occasions such as “The Evening Soirée” to “Delicate Daytime Drinks” to even those rare, deliciously nonalcoholic drinks for “Polite Company.” Throughout these chapters, Lady Thornwood weighs in with stylish sidebars and entertaining advice on how to host gatherings that are the talk of the “ton,” with recipes titles such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eDuty \u0026amp; Desire\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSatin Knee Breeches\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFeigned Attachment\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eDebutante’s Ruin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eAmidst all of her sly cheek and drama, our hostess presents readers and cocktail aficionados with an intriguing true history. In Regency England, as Britain’s empire expanded, cocktails were becoming social currency—a showcase for wealth, trade connections, and even modern marvels like ice. The Regency shaped British high society for a century and helped launch the cocktail revolution we still enjoy today. As Lady Thornwood says, “As the Regency unfolds, ships sail up the Thames from every corner of the globe freighting exotic spices, vibrant fruits, and marvelous elixirs. Let us toast this bounty and craft it to our purpose. Cocktails stiffen the spine, unlock the tongue, and add sheen to even the dullest drawing room. Coupes up!” [from the publisher}\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNEW HARDCOVER\u003c\/span\u003e\u003c\/p\u003e","brand":"amazon\/bs","offers":[{"title":"Default Title","offer_id":48801422835905,"sku":"16NB10342","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/regencydrinks.jpg?v=1732474213"},{"product_id":"squirrel-pie-and-other-stories","title":"Squirrel Pie and Other Stories (2016)","description":"\u003cp\u003eby Elizabeth Luard\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eThe ultimate locavore guide--an engaging food memoir of foraging from forest, field, and stream, from the Andes to the Arctic--with recipes and illustrations.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eAward-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere’s most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime’s worth of experience foraging in the wild.\u003cbr\u003e\u003cbr\u003eIllustrated with Elisabeth’s own beautiful black-and-white line drawings, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSquirrel Pie\u003c\/span\u003e\u003cspan\u003e is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an exposé of health-giving wild foods. If you haven’t yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter in search of dinner through the blueberry barrens of Maine, these stories will take you there. [from the publisher]\u003c\/span\u003e\u003c\/p\u003e","brand":"larmbruster","offers":[{"title":"Default Title","offer_id":48863991791809,"sku":"5UB10346","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/squirrelpie.jpg?v=1734901200"},{"product_id":"i-know-how-to-cook","title":"I Know How to Cook (2009)","description":"\u003cp\u003eby Ginette Mathiot (Translated from French)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe bible of French home cooking, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJe Sais Cuisiner\u003c\/span\u003e\u003cspan\u003e, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ecroque monsieur\u003c\/span\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ecassoulet.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eClear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eI Know How to Cook\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ehas been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eI Know How to Cook\u003c\/span\u003e\u003cspan\u003e doesn't just teach you how to cook French, it teaches you how to cook, period.\u003cbr\u003e\u003cbr\u003eIn the tradition of Phaidon's other culinary bibles, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Silver Spoon, 1080 Recipes\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eVefa's Kitchen, I Know How to Cook\u003c\/span\u003e\u003cspan\u003e offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard. [from the publisher].\u003c\/span\u003e\u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":48907503173825,"sku":"17UB10345","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/IKnowHowToCook.jpg?v=1736807587"},{"product_id":"the-french-family-feast","title":"The French Family Feast (1988)","description":"\u003cp\u003eby Mireille Johnston\u003c\/p\u003e\n\u003cp\u003eWhat better way to celebrate an occasion that with this cookbook of over thirty spectacular menus designed to serve eight or more happy dinner guests, All recipes come with easy-to-follow instructions for cooking, preparation, presentation - even suggestions for table decoration.\u003c\/p\u003e\n\u003cp\u003eFrom appetizer to sweet finale, acclaimed cook and writer Mireille Johnston shows you how to prepare such delicacies as Caviar d'Aubergines or a Terrine aux Herbes for openers. Delectable entrées start with time-honored favorites like Coq au Vin or Bouillabaisse, and give a new twist to classics such as Boeuf a l'Orange or Couscous. Irresistible French desserts - Crepes and Frozen Chocolate Mousse or Tarte Tatin - are the perfect finish to any feast.\u003c\/p\u003e\n\u003cp\u003eComplete with recipes for savory sauces, mouth-watering marinades, and an array of tasty appetizers, \u003cem\u003eThe French Family Feast\u003c\/em\u003e is the ultimate companion guide to cooking festive fare for family and friends. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ThriftBooks","offers":[{"title":"Default Title","offer_id":48907537580225,"sku":"2VB10346","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/frenchFamilyFeast.jpg?v=1736809038"},{"product_id":"tasting-paris","title":"Tasting Paris (2018)","description":"\u003cp\u003eby Clotilde Dusoulier\u003c\/p\u003e\n\u003cp\u003eBooklady Cooks Review:\u003c\/p\u003e\n\u003cp\u003eIf you can't be in Paris, you can at least cook as if you were! This book has both classic and modern takes on favorite recipes. And along with the recipes are such lovely stories and tips to help you navigate the world of food when you do go to Paris.\u003c\/p\u003e\n\u003cp\u003eIf you are ordering a coffee, you will order a \u003cem\u003ecafe crème, \u003c\/em\u003erather than a \u003cem\u003ecafé au lait,\u003c\/em\u003e made at home with drip coffee  and heated milk. Or, where to go for some of the best open-air markets. \u003c\/p\u003e\n\u003cp\u003eSo far, we have cooked and loved the Poached Eggs with Bread Crumbs \u0026amp; Onion Pickle, Stuffed Bread Rolls (with spiced salumi, goat cheese and kalamata olives). and Moroccan Orange Salad - so fragrant with orange water and cinnamon.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003e[From the Publisher] Tasting Paris\u003c\/span\u003e\u003cspan\u003e features new and classic French recipes and cooking techniques that will demystify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. Featuring classic recipes like Roast Chicken with Herbed Butter and Croutons, and Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Ratatouille Pita Sandwich with Chopped Eggs and Tahini Sauce and Spiralized Zucchini Salad with Peach and Green Almonds. With 100 recipes, 125 evocative photographs, and native Parisian Clotilde Dusoulier’s expertise,\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eTasting Paris\u003c\/span\u003e\u003cspan\u003e transports you to picnicking along the Seine, shopping the robust open-air markets, and finding the best street food—bringing the flavors and allure of this favorite culinary destination to your very own kitchen. [from the publisher]\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNEW HARDCOVER\u003c\/span\u003e\u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":48909930299585,"sku":"8NB10347","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/tastingparis.jpg?v=1736899406"},{"product_id":"the-french-menu-cookbook","title":"The French Menu Cookbook (1970\/1985)","description":"\u003cp\u003eby Richard Olney\u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":48928319766721,"sku":"20VB10360","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/frenchmenuolney.jpg?v=1740438788"},{"product_id":"the-joy-of-eating-french-food","title":"The Joy of Eating French Food (1980)","description":"\u003cp\u003eby Renny Darling\u003c\/p\u003e\n\u003cp\u003eVINTAGE PAPERBACK - GOOD CONDITION\u003c\/p\u003e","brand":"larmbru","offers":[{"title":"Default Title","offer_id":48928372719809,"sku":"9VB10362","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/rn-image_picker_lib_temp_cf796993-8df0-4a61-ae5b-9dcf6e05c7c3.jpg?v=1775879193"},{"product_id":"the-roads-to-rome","title":"The Roads to Rome (2020)","description":"\u003cp\u003eby Jarrett Wrisley and Paolo Vitaletti\u003c\/p\u003e\n\u003cp\u003eHere at Booklady Cooks, we love a cookbook with stories as well as recipes. This book is just as much the stories of the butchers, farmers and artisans who provide the raw ingredients for the Roman Table. As they prepared to open their restaurant  in Bangkok, they did a deep dive into the origins of some of Rome's traditional dishes.  And while it is the stories and recipes interest us the most, we are never sorry to see such glorious photographs of both food and scenery. Favorite recipes:\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eFagioli con le Cotiche\u003c\/em\u003e\u003cbr\u003eBeans Cooked with Ham Skin\u003cbr\u003e\u003cem\u003eCavatelli with Lamb Ragu\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eInsalta Tonno e Pomodori\u003c\/em\u003e\u003cbr\u003eTomato Salad with Tuna Belly\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e[from the publisher] \u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984822321 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eIACP AWARD FINALIST • An epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eWhen former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn’t just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer.\u003cbr\u003e \u003cbr\u003eRoman cuisine doesn’t come from Rome, exactly, but from the roads to Rome—the trade routes that brought foods from all over Italy to the capital. In\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Roads to Rome,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eJarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all’Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin.\u003cbr\u003e \u003cbr\u003eFive years in the making, part-cookbook and part-travelogue,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Roads to Rome\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSee Less\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Booklady Cooks","offers":[{"title":"Default Title","offer_id":48941353107649,"sku":"6NB10370","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/Cover_8ad2a7f0-c291-495e-8636-32394c533462.jpg?v=1737915898"},{"product_id":"eating-rome","title":"Eating Rome (2015)","description":"\u003cp\u003eby Elizabeth Minchilli\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eA guide to living, shopping and eating in Rome, stories of life and food AND great recipes, Minchilli's cookbook allows us to immerse ourselves in what it is like to live and work in Rome. Our favorite story is all about finding your perfect vendor at the farmer's market and staying true to that vendor so you get the very best of their produce. Don't even THINK about being unfaithful and never, never touch the produce yourself!\u003c\/p\u003e\n\u003cp\u003eOn our to-be-cooked list:\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eInsalata di riso\u003c\/em\u003e\u003cbr\u003eRice Salad\u003cbr\u003e\u003cem\u003eConcia di zucchini\u003c\/em\u003e\u003cbr\u003eMarinated Zucchini\u003cbr\u003eChicken livers and artichokes\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e[from the publisher] \u003cspan\u003eElizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eNEW PAPERBACK\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Book Depot","offers":[{"title":"Default Title","offer_id":48941619183809,"sku":"6NB10371","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/EatingRomeCover.4.5.jpg?v=1737917487"},{"product_id":"vintage-bohemian-crystal-wine-glass","title":"Vintage Bohemia Crystal Cascade Etched Glass Wine Goblet","description":"\u003cp\u003eSo lovely and delicately etched. Add one or two of these to your wine glass collections. Sold singly or in pairs. \u003c\/p\u003e\n\u003cp\u003eVINTAGE GLASSWARE - EXCELLENT CONDITION\u003c\/p\u003e","brand":"Booklady Cooks","offers":[{"title":"Single","offer_id":49009242308801,"sku":"5VK10394","price":15.0,"currency_code":"USD","in_stock":true},{"title":"Pair","offer_id":49009242341569,"sku":"5VK10395","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/czechglass3.jpg?v=1740429321"},{"product_id":"the-cookin-woman","title":"The Cookin' Woman (1949\/1992)","description":"\u003cp\u003eby Florence Irwin\u003c\/p\u003e\n\u003cp\u003eThis book is a treasure of a find! Florence Irwin was born in 1883 in Belfast, Ireland. After training in home studies at Methodist College, she embarked on a journey around Ireland to bring modern home management techniques to the farms and villages in County Down. She traveled from village to village with her portable kitchen and stayed about 6 weeks in each village between the years of 1905 and 1913. Besides her recipes and household tips, this book is full of stories of her adventures, of the people she met and the places she would always remember. \u003c\/p\u003e\n\u003cp\u003eShe also includes some recipes and techniques from old cookery books. \u003c\/p\u003e\n\u003cp\u003eCheck out this entry from the \u003ca href=\"https:\/\/www.dib.ie\/biography\/irwin-florence-a10267\" target=\"_blank\" rel=\"noopener\"\u003e\u003cem\u003eDictionary of Irish Biography.\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eVINTAGE PAPERBACK - VERY GOOD CONDITION\u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":49107839385793,"sku":"20VB10453","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/cookinwoman.jpg?v=1742140340"},{"product_id":"my-irish-cook-book","title":"My Irish Cook Book (1965\/1978)","description":"\u003cp\u003eby Monica Sheridan.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Monica_Sheridan\" target=\"_blank\" rel=\"noopener\"\u003eMonica Sheridan \u003c\/a\u003ewas Ireland's first celebrity chefs. Her recipes have wonderful tips and tricks for selecting the best ingredients and her wonderful voice shines through!\u003c\/p\u003e\n\u003cp\u003eMonica Sheridan on a guest visit in 1987 on 'Evening Extra'\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/1PaC8ajdEgE?si=NpyV3Cnqh0WKpk1e\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Alibris","offers":[{"title":"Default Title","offer_id":49108142260417,"sku":"10VB10454","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/irishcookbook.jpg?v=1742141865"},{"product_id":"irish-pub","title":"Irish Pub (2020)","description":"\u003cp\u003eFrom the publisher: \u003cspan\u003eDelight family and friends with delicious Irish recipes to make for dinner tonight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eMore than 90 delicious \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eIrish classics\u003c\/span\u003e\u003cspan\u003e like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCorned Beef and Cabbage\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ePub-Style Fish and Chips\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eBangers and Mash\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eIrish Lamb Stew\u003c\/span\u003e\u003cspan\u003e and much more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eChapters include: \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAppetizers\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSoups\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eStews\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBeef\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePork\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eChicken\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eLamb\u003c\/span\u003e\u003cspan\u003e; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSeafood\u003c\/span\u003e\u003cspan\u003e Favorites; and On the Side.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eEach recipe is accompanied by a full-color photo.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHardcover, 192 pages.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"a-list-item\"\u003eNEW HARDCOVER\u003c\/span\u003e\u003c\/p\u003e","brand":"larmbru","offers":[{"title":"Default Title","offer_id":49112176558273,"sku":"5NB10455","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/irishpub.jpg?v=1742153357"},{"product_id":"real-irish-food","title":"Real Irish Food (2012)","description":"\u003cp\u003eby David Bowers\u003c\/p\u003e\n\u003cp\u003eFrom the publishers: \u003cspan class=\"a-text-bold\"\u003eFrom hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so homey and family-oriented, so truly mouthwatering as real Irish food.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003ePeople in Ireland are sometimes mortified by what Americans think of as “Irish food.” That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese—this stuff is the original comfort food.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eReal Irish Food\u003c\/span\u003e\u003cspan\u003e is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHomemade Irish Sausages\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePotted Shrimp and Potted Salmon\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eFinglas Irish Stew with Dumplings\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eWhiskey Chicken and Roast Goose with Applesauce\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eBoxty, Cally, Champ, and Colcannon\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eApple Snow, Almond Buns, and Summer Pudding\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eElderflower Lemonade, Black Velvet, and Ginger Beer\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eCherry Cake, Custard Tart, and Brandy Butter\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eCreate a taste of Ireland in your own kitchen with David Blowers authentic recipes, illustrated in full color.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUSED PAPERBACK - LIKE NEW \u003c\/span\u003e\u003cspan\u003eCONDITION\u003c\/span\u003e\u003c\/p\u003e","brand":"larmbru","offers":[{"title":"Default Title","offer_id":49112255168705,"sku":"9781435152113","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/realirishfood.jpg?v=1742153605"},{"product_id":"victory-cookbook","title":"Victory Cookbook: Nostalgic Food and Facts from 1940-1954 (2002)","description":"\u003cp\u003eby Marquerite Patten OBE\u003c\/p\u003e\n\u003cp\u003eFrom the back cover: \"Marguerite Patten worked for the Ministry of Food during the Second World War, in East Anglia and London. She then took charge of the Ministry of Food Bureau at Harrods, the famous department store, where her job was to help families prepare nutritious and appetizing dishes with their weekly rations.\"\u003c\/p\u003e\n\u003cp\u003eBooklady Cooks: Fantastic history, photographs, stories, illustrations and recipes that capture a country determined to survive and win a victory over their enemies. We can't wait to try some of these recipes. \u003c\/p\u003e\n\u003cp\u003eUSED PAPERBACK - VERY GOOD CONDITION\u003c\/p\u003e","brand":"vnsa","offers":[{"title":"Default Title","offer_id":49219939303617,"sku":"5VB10529","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/victory.cookbook.jpg?v=1745090822"},{"product_id":"belarusian-cuisine","title":"Belarusian Cuisine (1994)","description":"\u003cp\u003eby L. D. 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But the main methods of traditiona Belarusian cuisine are carefully kept by the people.\"\u003c\/p\u003e\n\u003cp\u003eSome of the recipes you will find are:\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003eDraniki (potato pancakes)\u003cbr\u003ePyachisto (stewed gammon)\u003cbr\u003eYushka (fish soup)\u003cbr\u003eGalki (fish balls)\u003cbr\u003eZatirka (soup with homemade noodles)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003eVINTAGE HARDCOVER -VERY GOOD CONDITION\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Booklady Cooks","offers":[{"title":"Default Title","offer_id":49235378176193,"sku":"8VB10543","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/BELARUSIANCUISINE_d02743c8-f3f4-478a-9528-086f4df10fa2.jpg?v=1745705753"},{"product_id":"vintage-silver-plated-toast-rack","title":"Vintage Silver-plated Toast Rack","description":"\u003cp\u003eElevate your breakfast with this gorgeous toast tray. Made in Hong Kong.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eVINTAGE SILVER PLATE - EXCELLENT CONDITION\u003c\/p\u003e","brand":"Booklady Cooks","offers":[{"title":"Default Title","offer_id":49240755667137,"sku":"25VK10566","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/toasttray.jpg?v=1745951872"},{"product_id":"jane-austen-tea-towel","title":"Jane Austen Tea Towel","description":"The Jane Austen Tea Towel shows tea-time fare of the Regency era. A pot of hot tea (with cream and sugar) and the warm currant rout-cake served beside a tart with fresh strawberries will entice you to join the party.  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The book attempts to capture the atmosphere of Hope End and provides some of the recipes for which it is noted.\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eVINTAGE HARDCOVER - VERY GOOD CONDITION\u003c\/p\u003e","brand":"Dog-Eared Books","offers":[{"title":"Default Title","offer_id":49359603433665,"sku":"9781853360039","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781853360039.jpg?v=1750703164"},{"product_id":"english-country-cooking-classic-recipes-from-englands-homes-and-pubs","title":"English Country Cooking: Classic Recipes from England's Homes and Pubs","description":"\u003cp\u003eBy Christopher Horan\u003c\/p\u003e\n\u003cp\u003eCooking and Recipes from England. Christopher Horan, a young English-born culinary expert, has come stateside to spread the word about English cooking delights. He includes recipes collected in loving detail from relatives, pub owners and innkeepers - dishes that have delighted the English for generations.\u003c\/p\u003e\n\u003cp\u003eWhiskey Cream Pie \u003cbr\u003eSherry Trifle\u003cbr\u003eLeek and Potato Soup\u003cbr\u003eMeat and Potato Pie\u003cbr\u003eEnglish Fish Casserole\u003cbr\u003eGingernut Biscuits\u003cbr\u003eCock-a-leekie Soup\u003cbr\u003eChilton Polden Pie\u003cbr\u003eCream Tea\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eVINTAGE HARDCOVER - VERY GOOD CONDITION\u003c\/p\u003e","brand":"VNSA","offers":[{"title":"Default Title","offer_id":49359622439105,"sku":"031225413X","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780312254131.jpg?v=1750703821"},{"product_id":"budmo-recipes-from-a-ukrainian-kitchen","title":"BUDMO!: Recipes from a Ukrainian Kitchen","description":"\u003cp\u003e[FROM THE PUBLISHERS] Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.\u003c\/p\u003e\n\u003cp\u003eWith its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.\u003c\/p\u003e\n\u003cp\u003eMeaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.\u003c\/p\u003e\n\u003cp\u003eUSED HARDCOVER - EXCELLENT CONDITION\u003c\/p\u003e","brand":"Booklady Cooks","offers":[{"title":"Default Title","offer_id":49359640592577,"sku":"9780847872565","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780847872565.jpg?v=1750704712"},{"product_id":"clementine-in-the-kitchen-modern-library-foods","title":"Clementine in the Kitchen: Modern Library Foods","description":"\u003cp\u003eThe Chamberlain family spent a dozen blissful years in pre World War II France, with their beloved cook, Clementine, learning the gustatory pleasures of snail hunting in their backyard and bottling their own wine. When war rumblings sent them scurrying Stateside, Clementine refused to be left behind and made a new home for herself in Marblehead, Massachusetts, where she introduced the initially suspicious Yankees to the pleasures of la cuisine de bonne femme. First published in 1943, Clementine in the Kitchen is a charming portrait of a family of gastronomic adventurers, and a mouth-watering collection of more than 170 traditional French recipes. This Modern Library Food series edition includes a new Introduction by Jeffrey Steingarten, food critic for Vogue and author of The Man Who Ate Everything, winner of the Julia Child Book Award. [FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eVINTAGE PAPAERBACK- VERY GOOD CONDITION\u003c\/p\u003e","brand":"vnsa","offers":[{"title":"Default Title","offer_id":49359708291265,"sku":"9780375756641","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780375756641.jpg?v=1750705788"},{"product_id":"archestratus-fragments-from-the-life-of-luxury","title":"Archestratus: Fragments from the Life of Luxury","description":"\u003cp\u003eArchestratus’ description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen \u0026amp; Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER \u003c\/p\u003e","brand":"LARMBRU","offers":[{"title":"Default Title","offer_id":49359712223425,"sku":"9781903018620","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781903018620.jpg?v=1750705876"},{"product_id":"soyers-culinary-campaign-being-historical-reminiscences-of-the-late-war","title":"Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War","description":"\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Alexis_Soyer\" target=\"_blank\" rel=\"noopener\"\u003e\u003cb\u003eAlexis Benoît\u003csup id=\"cite_ref-2\" class=\"reference\"\u003e\u003c\/sup\u003e Soyer\u003c\/b\u003e\u003c\/a\u003e (4 February 1810 – 5 August 1858) was a French chef, writer and inventor, who made his reputation in \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Victorian_England\" class=\"mw-redirect\" title=\"Victorian England\"\u003eVictorian England\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn May 1857 Soyer published \u003c\/span\u003e\u003ci\u003eA Culinary Campaign\u003c\/i\u003e\u003cspan\u003e, recounting his experiences in the Crimea and his reform of army catering. He included a section of recipes for military or naval cooking, such as \"Salt Meat for Fifty Men\", \"Salt Pork with Mashed Peas for One Hundred Men\" and \"\u003c\/span\u003e\u003ci\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Pot-au-feu\" title=\"Pot-au-feu\"\u003ePot-au-Feu\u003c\/a\u003e\u003c\/i\u003e\u003cspan\u003e, Camp Fashion\".\u003c\/span\u003e\u003csup id=\"cite_ref-79\" class=\"reference\"\u003e\u003c\/sup\u003e\u003cspan\u003e In March 1858 he lectured at the \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/United_Service_Institution\" title=\"United Service Institution\"\u003eUnited Service Institution\u003c\/a\u003e\u003cspan\u003e on cooking for the army and navy. He was then asked to design new kitchens for the existing \u003c\/span\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Wellington_Barracks\" title=\"Wellington Barracks\"\u003eWellington Barracks\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003csup id=\"cite_ref-odnb_9-10\" class=\"reference\"\u003e\u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Alexis_Soyer#cite_note-odnb-9\"\u003e\u003cspan class=\"cite-bracket\"\u003e[\u003c\/span\u003e7\u003cspan class=\"cite-bracket\"\u003e]\u003c\/span\u003e\u003c\/a\u003e\u003c\/sup\u003e\u003c\/p\u003e","brand":"larmbru","offers":[{"title":"Default Title","offer_id":49359713566913,"sku":"9781530510177","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781530510177.jpg?v=1750705894"},{"product_id":"the-finnish-cookbook-finlands-best-selling-cookbook-adapted-for-american-kitchens-includes-recipes-for-sour-rye-bread-bishops-pepper-cookies-and-finnnish-smorgasbord-the-crown-cookbook-series","title":"The Finnish Cookbook: Finland's best-selling cookbook adapted for American kitchens Includes recipes for sour rye bread, Bishop's pepper cookies, and Finnnish smorgasbord (The Crown Cookbook Series)","description":"\u003cp\u003eFrom the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens. [FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eVINTAGE HARDCOVER - EXCELLENT CONDITION\u003c\/p\u003e","brand":"VNSA","offers":[{"title":"Default Title","offer_id":49359734866113,"sku":"9780517501115","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780517501115.jpg?v=1750706281"},{"product_id":"the-british-cookbook-authentic-home-cooking-recipes-from-england-wales-scotland-and-northern-ireland","title":"The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland","description":"\u003cp\u003e[FROM THE PUBLISHERS] 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life… without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain… so grateful to have this.' – Stephen Fry\u003c\/p\u003e\n\u003cp\u003e'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic\u003c\/p\u003e\n\u003cp\u003eDiscover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking\u003c\/p\u003e\n\u003cp\u003eIn The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates.\u003c\/p\u003e\n\u003cp\u003ePart cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. \u003c\/p\u003e\n\u003cp\u003eThe recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine.\u003c\/p\u003e\n\u003cp\u003eChapters include: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEggs and Dairy\u003cbr\u003e* Soups and Stews\u003cbr\u003e* Vegetables\u003cbr\u003e* Fish and Shellfish\u003cbr\u003e* Poultry\u003cbr\u003e* Game and Game Birds\u003cbr\u003e* Beef\u003cbr\u003e* Pork and Lamb\u003cbr\u003e* Savoury Pies and Pasties\u003cbr\u003e* Stuffings, Dumplings, Porridge and Pastry\u003cbr\u003e* Griddle Cakes and Breads\u003cbr\u003e* Oven-Baked Breads and Savoury Bakes\u003cbr\u003e* Cakes, Buns and Biscuits\u003cbr\u003e* Puddings and Pies\u003cbr\u003e* Sauces, Confections and Preserves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNEW HARDCOVER \u003c\/p\u003e","brand":"LARMBRU","offers":[{"title":"Default Title","offer_id":49359741092033,"sku":"9781838665289","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781838665289.jpg?v=1750706417"},{"product_id":"the-authentic-ukrainian-kitchen-recipes-from-a-native-chef","title":"The Authentic Ukrainian Kitchen: Recipes from a Native Chef","description":"\u003cp\u003eCelebrate Ukraine’s independent spirit and unique culture in 100 recipes from the “powerhouse” chef “on the frontlines of defending democracy” (José Andrés, World Central Kitchen).\u003c\/p\u003e\n\u003cp\u003eNow, more than ever, Ukrainian cuisine and culture deserve to be known around the world. Here, Yevhen Klopotenko shares modern recipes for the dishes that best express Ukraine’s unique culinary heritage and define the independent spirit of its people.\u003c\/p\u003e\n\u003cp\u003eInside you’ll find fresh ideas about how to use common vegetables, new approaches to fermentation and pickling, the delight of dumplings and simple baked goods, hearty long-simmered braises, and the pleasure of babka, torte, candied fruit, and so much more.\u003c\/p\u003e\n\u003cp\u003eKlopotenko is Ukraine’s most internationally celebrated chef, and these recipes are the result of years of research into regional Ukrainian cooking. He has peeled back layers of propaganda to identify true Ukrainian cuisine, shaped by tradition, geography, and agriculture. Known as the “breadbasket of Europe,” Ukraine’s beloved dishes include:\u003cbr\u003e* Borsch, the national treasure, and its many variations\u003cbr\u003e* Pampushky, easy garlic bread rolls\u003cbr\u003e* Varenyky, dumplings stuffed with sweet or savory fillings\u003cbr\u003e* Deruny, fried potato pancakes\u003cbr\u003e* Sweet and savory breakfasts, simple salads and dips, and hearty braises\u003cbr\u003e* Lviv-style cheesecake, nut torte, and many more desserts\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003eBut this cookbook is about more than the food: It stands for the preservation of a culture under threat and the independence of people under attack. [FROM THE PUBLISHERS]\u003c\/p\u003e","brand":"larmbru","offers":[{"title":"Default Title","offer_id":49359749415105,"sku":"9780316559393","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780316559393.jpg?v=1750706489"},{"product_id":"the-centaurs-kitchen","title":"The Centaur's Kitchen","description":"\u003cp\u003eBy Patience Gray (20005)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jour (1957): retro to us, bourgeois French in another form of shorthand. The style of writing is eloquent and prescriptive: the author keen to impart good habits as well as good cooking. Thus there are chapters about equipment and kitchen basics as well as mere recipes.\u003c\/p\u003e\n\u003cp\u003eNEW HARDCOVER\u003c\/p\u003e","brand":"THRIFT BOOKS","offers":[{"title":"Default Title","offer_id":49359778349249,"sku":"9781903018408","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9781903018408.jpg?v=1750706890"},{"product_id":"the-splendid-table","title":"The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food","description":"\u003cp\u003eBY Lynne Rosetto Kasper (1992)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS]  Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. \"Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,\"writes Kasper.\u003c\/p\u003e\n\u003cp\u003eA cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names\"Little\" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Ragú\u003c\/p\u003e\n\u003cp\u003eThe first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.\u003c\/p\u003e\n\u003cp\u003eAmong the things you will find are:\u003cbr\u003e* A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.\u003cbr\u003e* A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.\u003cbr\u003e* An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a\u003cbr\u003e* country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.\u003cbr\u003e* Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.\u003cbr\u003e* A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.\u003cbr\u003e* Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.\u003cbr\u003e* \"A Guide to Ingredients\" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.\u003cbr\u003e* Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.\u003cbr\u003e* The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.\u003cbr\u003e* 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.\u003c\/p\u003e","brand":"Larmbru","offers":[{"title":"Default Title","offer_id":49359791751361,"sku":"9780688089634","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780688089634.jpg?v=1750707175"},{"product_id":"a-taste-of-london-the-restaurants-and-pubs-behind-a-global-culinary-capital","title":"A Taste of London: The Restaurants and Pubs Behind a Global Culinary Capital","description":"\u003cp\u003eBy John Donahue (2023)\u003c\/p\u003e\n\u003cp\u003e[FROM THE PUBLISHERS] A Taste of London is a visual exploration of the city’s food scene, featuring charming illustrations of the most delicious, meaningful, sentimental, romantic, and iconic restaurants of London.\u003c\/p\u003e\n\u003cp\u003eFrom the handsome dining rooms of Brawn to beloved institutions like Ciao Bella, writer and artist John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of Londoners. 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Brimming with commentary on the French and British aristocrats, their dining habits, and amusements, the book also offers keen insights into the social and political systems at the time. 40 illustrations. Foreword by Julia Child.\u003c\/p\u003e\n\u003cp\u003eVINTAGE COOKBOOK - VERY GOOD CONDITION\u003c\/p\u003e","brand":"LARMBRU","offers":[{"title":"Default Title","offer_id":49359827108033,"sku":"0442023960","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780442023966.jpg?v=1750708078"},{"product_id":"the-observer-guide-to-british-cookery","title":"The Observer guide to British cookery","description":"\u003cp\u003eBook by Grigson, Jane (1984)\u003c\/p\u003e\n\u003cp\u003e]FROM THE BACK COVER] From all over the British Isles, Jane Grigson has sought out the\u003cbr\u003eregional specialities, the local ingredients and the traditional\u003cbr\u003emethods of preparation that makes these dishes so unique.\u003cbr\u003eJourneying with this superb cook around Britain will bring\u003cbr\u003epleasure to all readers and cooks and will stimulate their interest in\u003cbr\u003eeking out good food made with the best ingredients everywhere\u003cbr\u003ethey go.\u003c\/p\u003e\n\u003cp\u003eJane Grigson's consummate work on regional food\"- Standard\u003c\/p\u003e\n\u003cp\u003eNot only useful, authoritative, keenly researched and written in\u003cbr\u003ehe persuasive style one expects of the author, but handsomely\u003cbr\u003epresented with fine colour illustrations' - Yorkshire Post\u003c\/p\u003e\n\u003cp\u003e\"This is a book which is full of good things. A delight!\"\u003cbr\u003eScotsman\u003c\/p\u003e","brand":"VNSA","offers":[{"title":"Default Title","offer_id":49359827075265,"sku":"0718124464","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780718124465.jpg?v=1750708078"},{"product_id":"the-wonderful-food-of-provence-english-and-french-edition","title":"The Wonderful Food of Provence (English and French Edition)","description":"\u003cp\u003eProvides Provencal-style recipes for sauces, soups, salads, pasta, eggs, fish, shellfish, poultry, meat, vegetables, and desserts, and describes the characteristics of Provencal cuisine.  FROM THE PUBLISHERS]\u003c\/p\u003e\n\u003cp\u003eVINTAGE PAPERBACK - VERY GOOD CONDITION\u003c\/p\u003e","brand":"Dog-Eared Books","offers":[{"title":"Default Title","offer_id":49359827042497,"sku":"0060971312","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/9780060971311.jpg?v=1750708078"},{"product_id":"the-cotswold-cook-book","title":"The Cotswold cook book","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eby June Lewis (1990)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[FROM THE BACK COVER] Enjoy a feast that is a true taste of the Cotswolds, a superb treat combining history, legend, folklore - and food.The Cotswold Cook Book brings together hundreds of traditional recipes under one cover for the first time. June Lewis has scoured the region from Bath to Chipping Campden in her quest for the dishes that make Cotswold cookery so special.\u003c\/p\u003e\n\u003cp\u003eThe result? A book you will enjoy now and treasure for years If you love the Cotswolds, you will love this book. The Cotswold Cook Book is the 12th published work by the author who is a regular contributor to Cotswold Life and a writer and broadcaster on Cotswold people and places.\u003cbr\u003eShe lives in Fairford.\u003c\/p\u003e\n\u003ch5 style=\"text-align: center;\"\u003eFrom chapter one: January. 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As with a perfect meal in the world’s most magical city, I never wanted this sublime novel to end.”—Cynthia D’Aprix Sweeney, author of Good Company\u003c\/p\u003e\n\u003cp\u003eStella reached for an oyster, tipped her head, and tossed it back. It was cool and slippery, the flavor so briny it was like diving into the ocean. Oysters, she thought. Where have they been all my life?\u003c\/p\u003e\n\u003cp\u003eWhen her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading “Go to Paris.” Stella is hardly cut out for adventure; a traumatic childhood has kept her confined to the strict routines of her comfort zone. But when her boss encourages her to take time off, Stella resigns herself to honoring her mother’s last wishes.\u003c\/p\u003e\n\u003cp\u003eAlone in a foreign city, Stella falls into old habits, living cautiously and frugally. Then she stumbles across a vintage store, where she tries on a fabulous Dior dress. 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