Home |Index of Reviews | What's New | Links | Bookstore

Picture of a man carrying a stack of books.


The Art of Cooking - The First Modern Cookery Book, by the Eminent Maestro Martino of Como.
Published in the 1400's this is the forerunner of the modern cookbook. In addition to the main text, this edition includes a detailed introduction that details the historical significance of this text, along with fifty modernized recipes.

The Chuck Wagon Cookbook - Recipes From the Ranch and Range for Today's Kitchen, by B. Byron Price.
An overview of ranch and range culinary history along with a selection of authentic 'cowboy fare' recipes that have been adapted for use in modern kitchens.

Food: The History of Taste, edited by Paul Freedman.
A collection of ten, well-illustrated essays, which combined provided an overview of the history of food from prehistory through modern times.

Medieval Cuisine of the Islamic World, by Lilia Zaouali.
A Concise History with 174 Recipes. The first half of this volume is devoted to exploring the history and practice of Islamic cooking, and the second half of the book is given over to a wealth of original medieval and contemporary recipes.

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking., by Niloufer Ichaporia King.
165 mouth-watering Parsi recipes, accompanied by insights in Parsi history and culture.

Back to top

Questions or Comments? Send an email to:
info@historyinreview.org

Copyright History in Review 2001 - 2017 All Rights Reserved