Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie.49 illustrations.

    She was at the very center of the rich culture and clashing politics of the twelfth century. Richest marriage prize of the Middle Ages, she was Queen of France as the wife of Louis VII, and went with him on the exciting and disastrous Second Crusade. Inspiration of troubadours and trouveres, she played a large part in rendering fashionable the Courts of Love and in establishing the whole courtly tradition of medieval times. Divorced from Louis, she married Henry Plantagenet, who became Henry II of England. Her resources and resourcefulness helped Henry win his throne, she was involved in the conflict over Thomas Becket, and, after Henry’s death, she handled the affairs of the Angevin empire with a sagacity that brought her the trust and confidence of popes and kings and emperors. Having been first a Capet and then a Plantagenet, Queen Eleanor was the central figure in the bitter rivalry between those houses for the control of their continental domains, a rivalry that excited the whole period: after Henry’s death, her sons, Richard Coeur-de-Lion and John Lackland (of Magna Carta fame), fiercely pursued the feud up to and even beyond the end of the century. But the dynastic struggle of the period was accompanied by other stirrings: the intellectual revolt, the struggle between church and state, the secularization of literature and other arts, the rise of the distinctive urban culture of the great cities. Eleanor was concerned with all the movements, and closely connected with all the personages; she knew every city from London and Paris to Byzantium, Jerusalem, and Rome.Amy Kelly’s story of the queen’s long life—the first modern biography—brings together more authentic information about her than has ever been assembled before and reveals in Eleanor a greatness of vision, an intelligence, and a political sagacity that have been missed by those who have dwelt on her caprice and frivolity. It also brings to life the whole period in whose every aspect Eleanor and her four kings were so intimately and influentially involved. Miss Kelly tells Eleanor’s absorbing story as it has long waited to be told: with verve and style and a sense of the quality of life in those times, and yet with a scrupulous care for the historic facts.

    It is a history of American folkways as they have changed through time, and it argues a thesis about the importance for the United States of having been British in its cultural origins.From 1629 to 1775, North America was settled by four great waves of English-speaking immigrants. The first was an exodus of Puritans from the east of England to Massachusetts (1629-1640). The second was the movement of a Royalist elite and indentured servants from the south of England to Virginia (ca. 1649-75). The third was the "Friends' migration,"--the Quakers--from the North Midlands and Wales to the Delaware Valley (ca. 1675-1725). The fourth was a great flight from the borderlands of North Britain and northern Ireland to the American backcountry (ca. 1717-75).These four groups differed in many ways--in religion, rank, generation and place of origin. They brought to America different folkways which became the basis of regional cultures in the United States. They spoke distinctive English dialects and built their houses in diverse ways. They had different ideas of family, marriage and gender; different practices of child-naming and child-raising; different attitudes toward sex, age and death; different rituals of worship and magic; different forms of work and play; different customs of food and dress; different traditions of education and literacy; different modes of settlement and association. They also had profoundly different ideas of comity, order, power and freedom which derived from British folk-traditions. Albion's Seed describes those differences in detail, and discusses the continuing importance of their transference to America.Today most people in the United States (more than 80 percent) have no British ancestors at all. These many other groups, even while preserving their own ethnic cultures, have also assimilated regional folkways which were transplanted from Britain to America. In that sense, nearly all Americans today are "Albion's Seed," no matter what their ethnic origins may be; but they are so in their different regional ways. The concluding section of Albion's Seed explores the ways that regional cultures have continued to dominate national politics from 1789 to 1988, and still control attitudes toward education, government, gender, and violence, on which differences between American regions are greater than between European nations.Albion's Seed also argues that the four British folkways created an expansive cultural pluralism that has proved to the more libertarian than any single culture alone could be. Together they became the determinants of a voluntary society in the United States.

    Fisher's life as a large colorful painting, it is here, in The Gastronomical Me, that one sees the first lines and sketches upon which that life was based. In what is the most intimate of her five volumes of her "Art of Eating" series, the reader witnesses the beginnings of a writer who, with food as her metaphor, writes of the myriad hungers and satisfactions of the heart.

    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.

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that’s exactly what Julia Child did.  The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life.  In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman’s search for her own unique expression.  Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II.  She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America.   She was already fifty when The French Chef went on the air —  at a time in our history when women weren’t making those leaps.  Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel.  Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft.  It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen.  Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves.  An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.From the Hardcover edition.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    In the various studies of the six wives of Henry VIII she receives much less attention than Katherine of Aragon or Anne Boleyn. Her main achievement, in the famous rhyme about Henry's six wives, is that she 'survived'. Yet the real Katherine Parr was attractive, passionate (she had a mighty temper when aroused) ambitious and highly intelligent. She was thirty years old (younger than Anne Boleyn had been) when she married the king. Twice widowed, held hostage by the northern rebels during the great uprising of 1536-37 known as the Pilgrimage of Grace, her life had been dramatic even before she became queen. It would remain so after Henry's death, when she hastily and secretly married her old flame, the rakish Sir Thomas Seymour. Katherine died shortly after giving birth to her only child in September 1548, her brief happiness undermined by the very public flirtation of her husband and step-daughter, Princess Elizabeth. Despite the vivid interest of her life, this is the first full-scale, accessible biography of this fascinating woman who was, in reality, one of the most influential and active queen consorts in English history.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    The intellectual and spiritual worlds of women are also explored.Based on an abundance of research from the last twenty-five years, Medieval Women describes the diversity and vitality of English women's lives in the Middle Ages.

    150 photos.

    Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East.The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique.In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims.A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.

    Lucy Worsley takes us through the bedroom, bathroom, living room and kitchen, covering the architectural history of each room, but concentrating on what people actually did in bed, in the bath, at the table, and at the stove.