It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.

    The dos and don'ts of travelling and staying in Iceland. Five chapters with multiple tips in each one explain what is expected of you as a traveller - as well as some bonus tips on what you can do.

    Fashions in the Era of Jane Austen is a pictorial of images collected from Ackermann's Repository of the Arts. Find splendid illustrations of morning, evening, riding, and walking dresses with the accompanying accessories: hats, shoes, scarves, jewelry, parasols and more. Over two hundred and seventy-five exquisite illustrations with the original accompanying descriptions as they were published over two hundred years ago. Discover the voice of the past through the written language of each narrative. Fashions in the Era of Jane Austen covers twelve years of fashion, the last two years of the Georgian period (1809-1810) and the entire ten years of the Regency period (1811-1820). The pictures alone make this a great book, even if one doesn't read a word of the fashion descriptions.

    Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market.            Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika.            Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.

    Here, too, are the stories of the extraordinary emperors and generals who brought the empire into being and ultimately presided over its demise. We witness the glittering city of Constantinople from its rise to greatness through its deadly conclusion. Though Byzantium has faded away, its everlasting contributions to our world today are revealed in this fascinating history.

    He died in 1492 at the age of forty-three. He came to power in fifteenth-century Florence at the age of twenty. In the twenty-odd years of his rule, this banker, politician, international diplomat, free-wheeling poet and songwriter, and energetic revolutionary helped to give shape, tone, and tempo to that truly dazzling time of Western history, the Renaissance. This book, by award-winning author Charles L. Mee, Jr., recounts the remarkable life of Lorenzo de’ Medici and of the times in which he lived.

    But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

    An account of the earliest Englishwomen; the part they played in the making of England, what they did in peace and war, the impressions they left in Britain and on the continent, how they were recorded in the chronicles and how they came alive in heroic verse and riddles.

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    About an hour later, she was found in a ditch, brutally stabbed to death. The murder shook the quiet East Bay suburb of Pleasanton and left investigators baffled. With no witnesses or leads, the case went cold and remained so for nearly thirty years. In 2011, the investigation finally got a break. Improved forensics recovered DNA from a drop of blood found at the scene matching Tina’s classmate, Steven Carlson. Through dusty police files, personal interviews, letters and firsthand accounts, journalist Joshua Suchon revisits his childhood home to uncover the story of a disturbing crime and the controversial sentencing that brought long-awaited answers to a city tormented by questions.

    

    We first met the host of Chopped, All-Star Academy and other shows when he invaded homes as one of the “fab five” on Queer Eye for the Straight Guy in 2003. But who is this dapper, openly-gay, man in mod suits and Chuck Taylor sneakers? And what’s really happening on those Food Network sets? During an expansive conversation in his “stupid”-nice Brooklyn home, Allen talks candidly about the “filthy” things happening behind the scenes, why The New York Times should be ashamed for how it treated chef Guy Fieri, and what it was like coming out to his conservative, Christian parents. Allen was interviewed by veteran journalist Tom Roston, who also conducted the bestelling Ken Burns Kindle Singles Interview. A frequent contributor to The New York Times, Roston has also examined the sweet and salty world of food for Food Republic, tripping on Hawaiian Kava, uncovering the truth about the smell of Subway bread, and going on a fast-food fish filet binge that he still hasn’t recovered from. Cover design by Adil Dara.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    How would you feel if you woke up in a medieval castle tomorrow morning? What would your bed be like? What would you eat? What sights and smells would be around you? Whisking you back in time, this little book will show you exactly what it would be like to be there.