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161.Jamaican Food: History, Biology, Culture by: B.W. Higman February 15, 2008
>>More Details		Off The Bookshelf's Price: £50.50 Prices subject to change. Used Price: £45.45

162.Pickled Potted and Canned: How the Art and Science of Food Preserving Changed the World by: Shephard September 24, 2001
>>More Details		Used Price: £1.80

163.Venice and Food by: Sally Spector 1998-05
Average Rating: >>More Details		Off The Bookshelf's Price: £19.95 Prices subject to change. Used Price: £12.00
"Tell me what you eat and I will tell you what you are" Brillat-Savarin declared. Judging by its cuisine, Venice must surely qualify as the ancient and modern day city of princes and artists. Sally Spector vividly brings to life the importance of Venice as the crucial stepping-stone for cuisine in Italy and Europe in "Venice and Food". Little did I know that world famous dishes such as risotto, polenta, tiramisu and many other delights originate from Veneto and fair Venice - until I read Sally's superb description of their origins. She elegantly evokes the typical dishes of Venice with such accuracy that I could almost smell the aromas while reading her book - especially her enticing descriptions of the "Cuttlefish stewed in its ... Read More:

164.A Movable Feast: Ten Millennia of Food Globalization by: Kenneth F. Kiple April 30, 2007
Average Rating: >>More Details		List Price: £15.99 Off The Bookshelf's Price: £15.19 You Save: £0.80 ( 5%) Prices subject to change. Used Price: £3.19
"Tell me what you eat and I will tell you what you are" Brillat-Savarin declared. Judging by its cuisine, Venice must surely qualify as the ancient and modern day city of princes and artists. Sally Spector vividly brings to life the importance of Venice as the crucial stepping-stone for cuisine in Italy and Europe in "Venice and Food". Little did I know that world famous dishes such as risotto, polenta, tiramisu and many other delights originate from Veneto and fair Venice - until I read Sally's superb description of their origins. She elegantly evokes the typical dishes of Venice with such accuracy that I could almost smell the aromas while reading her book - especially her enticing descriptions of the "Cuttlefish stewed in its ... Read More:

165.Big Shots: The Men Behind the Booze by: A. J. Baime 2003-11
Average Rating: >>More Details		Used Price: £0.33
"Tell me what you eat and I will tell you what you are" Brillat-Savarin declared. Judging by its cuisine, Venice must surely qualify as the ancient and modern day city of princes and artists. Sally Spector vividly brings to life the importance of Venice as the crucial stepping-stone for cuisine in Italy and Europe in "Venice and Food". Little did I know that world famous dishes such as risotto, polenta, tiramisu and many other delights originate from Veneto and fair Venice - until I read Sally's superb description of their origins. She elegantly evokes the typical dishes of Venice with such accuracy that I could almost smell the aromas while reading her book - especially her enticing descriptions of the "Cuttlefish stewed in its ... Read More:

166.Vine to Bottle - How Wine is Made by: Simon Woods April 01, 2001
Average Rating: >>More Details		Off The Bookshelf's Price: £18.99 Prices subject to change. Used Price: £0.91
Too many wine books set out to educate; too few are actually a 'good read'. It's understandable¾ after all, wine is a ferociously complicated subject. And one of the most complicated aspects is how the stuff is actually made. This is why a book like this is so welcome, because it's about making wine, it's genuinely a good read, and along the way you learn quite a bit. The concept? Wine writer Simon Woods, accompanied by photographer Jason Lowe, set out to track the course of the vintage at two locations -- Louis Jadot in Burgundy and Domaine de La Baume in the Languedoc. The book that resulted is a mixture of narrative and photography, beautifully laid out and produced in a very elegant format. The photography is quite striking. Lowe ... Read More:

167.Food in Antiquity: A Survey of the Diet of Early Peoples by: Brothwell January 22, 1998
Average Rating: >>More Details		List Price: £13.50 Off The Bookshelf's Price: £8.91 You Save: £4.59 (34%) Prices subject to change. Used Price: £8.00
Too many wine books set out to educate; too few are actually a 'good read'. It's understandable¾ after all, wine is a ferociously complicated subject. And one of the most complicated aspects is how the stuff is actually made. This is why a book like this is so welcome, because it's about making wine, it's genuinely a good read, and along the way you learn quite a bit. The concept? Wine writer Simon Woods, accompanied by photographer Jason Lowe, set out to track the course of the vintage at two locations -- Louis Jadot in Burgundy and Domaine de La Baume in the Languedoc. The book that resulted is a mixture of narrative and photography, beautifully laid out and produced in a very elegant format. The photography is quite striking. Lowe ... Read More:

168.The People's Chef: Alexis Soyer, a Life in Seven Courses by: Ruth Brandon April 23, 2004
Average Rating: >>More Details		List Price: £16.99 Off The Bookshelf's Price: £11.21 You Save: £5.78 (34%) Prices subject to change. Used Price: £3.25
The People's Chef is a lovely little book, packed with extraordinary insights into the early 19th century. The book manages to combine social history, gastronomy and factual history with panache - a combination that can often fall rather flat. I have to say I found the context more gripping than the actual recipes - but I don't think that was a problem. Well written narrative non-fiction is a joy to find and this is a fine example. One for the bedside table rather than the kitchen, but none the worse for that.

169.The Cinnamon Stick: Tales of the Spice Trade by: Letta Meinen November 14, 2002
Average Rating: >>More Details		Off The Bookshelf's Price: £8.95 Prices subject to change. Used Price: £9.05
The People's Chef is a lovely little book, packed with extraordinary insights into the early 19th century. The book manages to combine social history, gastronomy and factual history with panache - a combination that can often fall rather flat. I have to say I found the context more gripping than the actual recipes - but I don't think that was a problem. Well written narrative non-fiction is a joy to find and this is a fine example. One for the bedside table rather than the kitchen, but none the worse for that.

170.Savage Barbecue: Race, Culture, and the Invention of America's First Food by: Andrew Warnes August 01, 2008
Average Rating: >>More Details		Off The Bookshelf's Price: £14.50 Prices subject to change. Used Price: £6.72
The People's Chef is a lovely little book, packed with extraordinary insights into the early 19th century. The book manages to combine social history, gastronomy and factual history with panache - a combination that can often fall rather flat. I have to say I found the context more gripping than the actual recipes - but I don't think that was a problem. Well written narrative non-fiction is a joy to find and this is a fine example. One for the bedside table rather than the kitchen, but none the worse for that.

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