Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:Treacle Tart--Harry's favorite dessert, Molly's Meat Pies--Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties--a staple on the Hogwarts Express cartWith a dash of magic and a drop of creativity, you'll conjure up the entries, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magickal culinary masterpieces, sure make even Mrs. Weasley proud!

    Among the surviving records, the poetry of Geoffrey Chaucer is the most vivid. Chaucer wrote about workaday lives outside the walls of the court—days spent at the pedal of a loom, or maintaining the ledgers of an estate, or on the high seas.In Chaucer’s People, Liza Picard puts these lives into historical context and sheds light on their mysteries. What was the Prioress, a well-mannered young nun, doing on the road to Canterbury with a band of men? How did the “gentle Knight” end up on military service in distant lands like Lithuania and Spain? Drawing on a vast range of subjects, including trade, religion, and medicine, Picard offers new insight into Chaucer’s characters and re-creates the medieval world in glorious detail.

    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.

    Costain's four-volume history of the Plantagenets begins with THE CONQUERING FAMILY and the conquest of England by William the Conqueror in 1066, closing with the reign of John in 1216.The troubled period after the Norman Conquest, when the foundations of government were hammered out between monarch and people, comes to life through Costain's storytelling skill and historical imagination.THE CONQUERING FAMILY is the first in A History of the Plantagenets, and is followed by THE MAGNIFICENT CENTURY.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    Earlier this year, the remains of a man with a curving spine, who possible was killed in battle, were discovered underneath the paving of a parking lot in Leicester, England. Phillipa Langley, head of The Richard III Society, spurred on by the work of the historian Michael Jones, led the team of who uncovered the remains, certain that she had found the bones of the monarch. When DNA verification later confirmed that the skeleton was, indeed, that of King Richard III, the discovery ranks among the great stories of passionate intuition and perseverance against the odds. The news of the discovery of Richard's remains has been widely reported by the British as well as worldwide and was front page news for both the New York Times and The Washington Post. Many believe that now, with King Richard III's skeleton in hand, historians will finally begin to understand what happened to him following the Battle of Bosworth Field (twenty miles or so from Leicester) and, ultimately, to know whether he was the hateful, unscrupulous monarch of Shakespeare's drama or a much more benevolent king interested in the common man. Written in alternating chapters, with Richard's 15th century life told by historian Michael Jones (author of the critically acclaimed Bosworth - 1485) contrasting with the 21st century eyewitness account of the search and discovery of the body by Philippa Langley, The King's Grave will be both an extraordinary portrait of the last Plantagenet monarch and the inspiring story of the archaeological dig that finally brings the real King Richard III into the light of day.

    In The King's Two Bodies, Kantorowicz traces the historical problem posed by the King's two bodies--the body politic and the body natural--back to the Middle Ages and demonstrates, by placing the concept in its proper setting of medieval thought and political theory, how the early-modern Western monarchies gradually began to develop a political theology.?The king's natural body has physical attributes, suffers, and dies, naturally, as do all humans; but the king's other body, the spiritual body, transcends the earthly and serves as a symbol of his office as majesty with the divine right to rule. The notion of the two bodies allowed for the continuity of monarchy even when the monarch died, as summed up in the formulation The king is dead. Long live the king.Bringing together liturgical works, images, and polemical material, The King's Two Bodies explores the long Christian past behind this political theology. It provides a subtle history of how commonwealths developed symbolic means for establishing their sovereignty and, with such means, began to establish early forms of the nation-state.Kantorowicz fled Nazi Germany in 1938, after refusing to sign a Nazi loyalty oath, and settled in the United States. While teaching at the University of California, Berkeley, he once again refused to sign an oath of allegiance, this one designed to identify Communist Party sympathizers. He was dismissed as a result of the controversy and moved to the Institute for Advanced Study in Princeton, where he remained for the rest of his life, and where he wrote The King's Two Bodies.

    Cuisine and Culture presents an engaging, informative, and amazing story of the interaction among history, culture, and food that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture is a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as: * How did the French establish a notable reputation in world cuisine? * Where does American cuisine have its roots? * How has food been used to control populations and as a weapon during war? * How did the Romans come to believe cinnamon grew in swamps guarded by giant killer bats? * Why did some restaurants print their own money? Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture is an important resource for people interested in food history.

    He would be greeted upon arrival as the rightful heir to the throne of England. The trouble was, England already had a king. The most intriguing and ambitious pretender in history, this elegant young man was celebrated throughout Europe as the prince he claimed to be: Richard, Duke of York, the younger of the “Princes in the Tower” who were presumed to have been murdered almost a decade earlier. Handsome, well-mannered, and charismatic, he behaved like the perfect prince, and many believed he was one. The greatest European rulers of the age—among them the emperor Maximilian, Ferdinand and Isabella of Spain, and Charles VIII of France—used him as a diplomatic pawn to their own advantage. As such, he tormented Henry VII for eight years, attempting to invade England three times. Eventually, defeated and captured, he admitted to being Perkin Warbeck, the son of a common boatman from Flanders. But was this really the truth?Ann Wroe, a historian and storyteller of the first rank, delves into the secret corners of the late medieval world to explore both the elusive nature of identity and the human propensity for deception. In uncovering the mystery of Perkin Warbeck, Wroe illuminates not only a life but an entire world trembling on the verge of discovery.From the Hardcover edition.

    Under the influence of the obese, loose-moraled Prince of Wales (to whom Jane Austen dedicated Emma), the Regency was the apex of British decadence, an era of lavish parties and relentless bed-hopping that set a standard for elegance and vulgarity. With wit and lively style, Venetia Murray chronicles the scandals, courtships, and daily life of these aristocrats, and evokes the tempestuous times of the early industrial and French revolutions. Sumptuously illustrated with rare contemporary cartoons, prints, diaries, and caricatures, An Elegant Madness is a book readers of social history and historical romance alike will devour.

    She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

    These intelligent, searching essays are a passionate meditation on food, character, and place.