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Edible eBook Series

Showing 1 - 12 of 12 results
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  • Honey

    A Global History

    by Lucy M. Long ...
    Series Book 65 - Edible
    Honey is now thought of mostly as a sweetener, but in its long history around the world, it has been treated as a food, tonic, medicine and preservative. It was also used in religious rituals as a sacred food from the gods. And its creators – bees – are vital to the pollination of wild plants as well as many domesticated crops.Lucy M. Long explores the fascinating history of honey, tracing its use ... Read more

    $19.99 CAD

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  • Bitters

    A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

    by Brad Thomas Parsons ...
    Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage ... Read more

    $6.99 CAD

    Also available as: Audiobook

    Also available as: Audiobook

  • Sake Handbook

    by John Gauntner ...
    The Sake Handbook is the foremost guide to the history, brewing, and distinctive flavors of sake.Just what are jizake, namazake and ginjoshu? The Sake Handbook answers all these questions and many more about sake wine, and will help you enjoy Japan's national beverage in style.Author John Gauntner is recognized as the world's leading non-Japanese sake expert. A longtime Japan resident, he is well ... Read more

    $15.99 CAD

  • The Story of Our Food

    by K T Achaya ...
    This book outlines the variety of cuisines, food materials and dishes that collectively form Indian Food. It draws upon a range of sourcesliterature, archeology, epigraphic records, anthropology, philology, botanical and genetical studiesto trace the history of Indian food: classification, customs, rituals and beliefs, including the etymology of food terms. It shows how our wonderful Indian ... Read more

    $2.99 CAD

  • The Food of a Younger Land

    A portrait of American food from the lost WPA files

    by Mark Kurlansky ...
    **Recommended by Chef José Andrés on The Drew Barrymore Show!A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files**From the New York Times bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta ... Read more

    $16.99 CAD

  • All Under Heaven

    Recipes from the 35 Cuisines of China [A Cookbook]

    by Carolyn Phillips ...
    A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working ... Read more

    $14.99 CAD

  • The Home Brewer's Guide to Vintage Beer

    Rediscovered Recipes for Classic Brews Dating from 1800 to 1965

    by Ronald Pattinson ...
    Raise a glass to vintage beer! Treat yourself to a tour through time with this historical collection of beer recipes from 1800 to 1965.Within these pages, you'll discover timeless recipes, along with drink profiles, and tales of how these tasty brews became a part of the evolution of beer. Each chapter delves into a different style of beer: porter, stout, pale ale, mild ale, stock ale, burton ale, ... Read more

    $26.99 CAD

  • Caviar

    The Strange History and Uncertain Future of the World's Most Coveted Delicacy

    by Inga Saffron ...
    In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food ... Read more

    Was $7.99 CAD Now $6.99 CAD

  • Italian Identity in the Kitchen, or Food and the Nation

    by Massimo Montanari ...
    Translated by Beth Archer Brombert ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the ... Read more

    $34.99 CAD

  • Feasts and Fasts

    A History of Food in India

    by Colleen Taylor Sen ...
    Series series Foods and Nations
    The second most populous country in the world after China and the seventh largest in area, India is unique among nations in its diversity of climates, languages, religions, tribes, customs and cuisines. Today, Indian food in its many incarnations has become a world cuisine. This reflects an increased awareness of the virtues of a traditional Indian diet, especially the centrality of fruits, ... Read more

    $44.99 CAD

  • Food and Faith in Christian Culture

    Edited by Ken Albala, Trudy Eden ...
    Series series Arts and Traditions of the Table: Perspectives on Culinary History
    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship ... Read more

    $37.99 CAD

  • Food of North Italy

    Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta

    by Luigi Veronelli ...
    Series series Food Of The World Cookbooks
    Bordered on the northwest by France and on the south by the Liuria region, the Piedmont, Lombardy, and Valle d' Acosta regions in northwest Italy are home not only to some of Italy's finest sceneries but also to some of the country's tastiest food. In addition to rich, sophisticated dishes, there are examples of country cooking, such as zabaglione (an egg yolk, sugar, and marsala dessert) and ... Read more

    $9.99 CAD