A translation of the Early Modern German cookbook Kuchenmaistrey. Published in 1485 and copied and adapted for over a century, the Kuchenmaistrey was the first cookbook to be printed in German and one of the most influential ones. Its 196 recipes open a window into the world of 15th-century upper-class German cuisine, often fascinating, sometimes alarming, and occasionally absolutely delicious. An English translation of and commentary on the 1490 edition is made available to food and histo...

This book provides a broad description of the development and (computational) application of many-electron approaches from a multidisciplinary perspective. In the context of studying many-electron systems Computer Science, Chemistry, Mathematics and Physics are all intimately interconnected. However, beyond a handful of communities working at the interface between these disciplines, there is still a marked separation of subjects. This book seeks to offer a common platform for possible exch...

In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, an...

This multi-book file includes: Old Cookery Books and Ancient Cuisine by W. Carew Hazlitt, 1902; The Forme of Cury, a Roll of Ancient English Cookery, complied about 1390 by the master-cooks of Richard II; Chocolate of an Indian Drinke by Captain James Wadsworth, 1652; The Compleat Cook, 1658; The Closet of Sir Kenelm Digby Knight Opened, 1669; A Queens Delight or The Art of Preserving Conserving and Candying, 1671; The Queen-Like Closet or Rich Cabinet Stored with All Manner of Rare Receip...

Medieval Cuisine from Food Fare features information about food and culture in the Middle Ages, including the history of medieval dishes, kitchen utensils and other cooking tools, etiquette, dining, holy days, common recipes, food terms, words and phrases, a medieval day in the life, and links for further study. *UPDATED in May 2013 with 15 new recipes and extra content.*

The mouthwatering dishes from George R. R. Martin’s bestselling saga A Song of Ice and Fire and the hit HBO series Game of Thrones come to dazzling life with more than 100 recipes from across Westeros.Includes a Foreword by George R. R. MartinEver wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Da...

Polish Kuchina contains a brief history of Poland, information about Polish food, beer in Poland, herbal and fruit teas, Polish traditions, authentic Polish recipes, words and phrases, and resources for further study. "Polish Kuchina" is Book #9 in Food Fare's Culinary Collection. Recipes in "Polish Kuchina" are also freely available at the Food Fare web site. DID YOU KNOW? The term Kuchina is an a...

"German Gourmania" contains a brief history of Germany, information about German dishes, German beer and other spirits, cheese, traditions, common food words, German recipes and links for further study."German Gourmania" is Book #5 in Food Fare's Culinary Collection. Recipes in "German Gourmania" are also freely available at the Food Fare web site.

From the gifted chef and Episcopalian priest Robert F. Capon comes “one of the funniest, wisest, and most unorthodox cookbooks ever written.” —(New York Times)Writing with a light and easy style that belies his gusto for food and for life, Father Capon has produced a wholly delightful book that is filled with the wisdom of a man in harmony with himself, his world, and, as 'The Supper of the Lamb' amply demonstrates, with his table.

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts...

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that...

The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition continues today. Some approaches are humorous, while others are doubting and satirical. Yet others...