Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

    The name evokes grandeur and exoticism - gold, cunning, and complexity. In this unique book, Judith Herrin unveils the riches of a quite different civilization. Avoiding a standard chronological account of the Byzantine Empire's millennium - long history, she identifies the fundamental questions about Byzantium - what it was, and what special significance it holds for us today.Bringing the latest scholarship to a general audience in accessible prose, Herrin focuses each short chapter around a representative theme, event, monument, or historical figure, and examines it within the full sweep of Byzantine history - from the foundation of Constantinople, the magnificent capital city built by Constantine the Great, to its capture by the Ottoman Turks.She argues that Byzantium's crucial role as the eastern defender of Christendom against Muslim expansion during the early Middle Ages made Europe - and the modern Western world - possible. Herrin captivates us with her discussions of all facets of Byzantine culture and society. She walks us through the complex ceremonies of the imperial court. She describes the transcendent beauty and power of the church of Hagia Sophia, as well as chariot races, monastic spirituality, diplomacy, and literature. She reveals the fascinating worlds of military usurpers and ascetics, eunuchs and courtesans, and artisans who fashioned the silks, icons, ivories, and mosaics so readily associated with Byzantine art.An innovative history written by one of our foremost scholars, Byzantium reveals this great civilization's rise to military and cultural supremacy, its spectacular destruction by the Fourth Crusade, and its revival and final conquest in 1453.

    Seamlessly integrating coverage of social, cultural and political history, this book is presented in a flexible chronological organization, helping readers grasp the most significant developments that occurred during a single historical period, laying a useful foundation for the chapters to follow. This volume attempts to reflect the unprecedented impact of globalization on this century by featuring extensive coverage of popular culture, the relationship between Islam and the West, and the contribution of women in the history of Western Civilization. This volume contains a Special Introduction Chapter and Chs. 9-31 of the Combined Volume: " The Late Middle Ages: Social and Political Breakdown; Renaissance and Discovery; The Age of Reformation; The Age of Religious Wars; Paths to Constitutionalism and Absolutism: England and France in the 17th Century; New Directions in Thought and Culture in the 16th and 17th Centuries; Successful and Unsuccessful Paths to Power; Society and Economy under the Old Regime in the 18th Century; The Transatlantic Economy, Trade Wars, and Colonial Rebellion; The Age of Enlightenment: 18th-Century Thought; The French Revolution; The Age of Napoleon and the Triumph of Romanticism; The Conservative Order and the Challenges of Reform; Economic Advance and Social Unrest; The Age of Nation-States; The Building of European Supremacy: Society and Politics to World War I; The Birth of Modern European Thought; Imperialism, Alliances, and War; Political Experiments of the 1920s; Europe and the Great Depression of the 1930s; World War II; Faces of the Twentieth-Century: European Social Experiences; and The Cold War Era and the Emergence of the New Europe. For use by history career professionals.

    Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines.

    Why spend time wandering around a country that remains a sort of dead zone for many foreigners, surrounded as it is by a force field of historical, linguistic, climatic, and gastronomic barriers? Winder's book is propelled by a wish to reclaim the brilliant, chaotic, endlessly varied German civilization that the Nazis buried and ruined, and that, since 1945, so many Germans have worked to rebuild.Germania is a very funny book on serious topics — how we are misled by history, how we twist history, and how sometimes it is best to know no history at all. It is a book full of curiosities: odd food, castles, mad princes, fairy tales, and horse-mating videos. It is about the limits of language, the meaning of culture, and the pleasure of townscape.

    Its primary ingredient was discovered by Christopher Columbus. Its recipe was perfected on the Western frontier. In 1964, Congress passed a resolution declaring it to be a "distinctive product of the United States." First brewed by pioneers in in the backwoods of Appalachia, bourbon whiskey has become a modern multi-billion dollar international industry today. As Dane Huckelbridge reveals, the Kentucky spirit--the only liquor produced from corn is the American experience, distilled, aged, and sealed in a bottle.In telling the story of bourbon, Huckelbridge takes us on a lively tour across three hundred years. Introducing the fascinating people central to its creation and evolution, he illuminates the elusive character of the nation itself. Interweaving the development of bourbon to America's own rise, his engaging and unique study is popular history at its best, offering a lively and informative look at our past through a hilariously thick pair of whiskey-bottle glasses.

    Its triumphs and disasters are instantly familiar, from the Norman Conquest to the two world wars, but to fully understand their significance we need to know the whole story.A Short History of England sheds light on all the key individuals and events, bringing them together in an enlightening and engaging account of the country's birth, rise to global prominence and then partial eclipse.

    This book does not repeat the timeworn cocktails of old. Instead historian, expert, and drink aficionado Dr. Cocktailhas hand-picked a superb collection of 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, just as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the grand beverages they created, the recipes for which were almost lost to history. Fully illustrated, it is filled with golden-age style, narrated with humorous and colorful anecdotes, chock-full of fascinating cocktail history, and brimming with delicious concoctions. If you have half the fun looking at this book and trying these recipes as the author did putting them together, a great party is about to ensue.

    The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken. From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    Americans eat more bananas than apples and oranges combined. In others parts of the world, bananas are what keep millions of people alive. But for all its ubiquity, the banana is surprisingly mysterious; nobody knows how bananas evolved or exactly where they originated. Rich cultural lore surrounds the fruit: In ancient translations of the Bible, the 'apple' consumed by Eve is actually a banana (it makes sense, doesn't it?). Entire Central American nations have been said to rise and fall over the banana. But the biggest mystery about the banana today is whether it will survive. A seedless fruit with a unique reproductive system, every banana is a genetic duplicate of the next, and therefore susceptible to the same blights. Today's yellow banana, the Cavendish, is increasingly threatened by such a blight -- and there's no cure in sight. Banana combines a pop-science journey around the globe, a fascinating tale of an iconic American business enterprise, and a look into the alternately tragic and hilarious banana subculture (one does exist) -- ultimately taking us to the high-tech labs where new bananas are literally being built in test tubes, in a race to save the world's most beloved fruit.

    Originating from the “Norsemen,” they were one of the most successful warrior tribes of the Dark Ages dominating Europe from the Baltic Sea to the island of Sicily and the borders of Eastern Europe. As a military force they were unstoppable; as conquerors, they established their own kingdom in Normandy from where they set out on a number of devastating campaigns, as well as introduced innovations in politics, architecture and culture.

    Random violence, mass migration, disease, and starvation were the only way of life. This is the picture of the Dark Ages that most historians promote. But archaeology tells a different story. Peter S. Wells, one of the world's leading archaeologists, surveys the archaeological record to demonstrate that the Dark Ages were not dark at all. The kingdoms of Christendom that emerged starting in the ninth century sprang from a robust, previously little-known, European culture, albeit one that left behind few written texts. This recently recognized culture achieved heights in artistry, technology, craft production, commerce, and learning. Future assessments of the period between Rome and Charlemagne will need to incorporate this fresh new picture.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.