Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode cookery—or, at least, come close to it. With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook: • Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st) • Right-as-rain apple cake for St. Swithin’s Day (July 15th) • Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th) • Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th) • Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th) • And many more! Accompanied by juicy fun facts and tidbits, these recipes will revive your inner period cook and allow you to impress your guests with obscure medieval knowledge. Keep the old culinary traditions of the Middle Ages alive, whip up some bellytimber, and fill the dinner table with food and friends at your next house banquet. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Throughout history, the image of “wisdom” is exclusively portrayed by men: God, Socrates, Confucius, Merlin, the aging college professor. Where are their female counterparts? The wisdom of older women is indisputable. Having lived decades raising children, caring for husbands, creating “nests” from which progeny fly out of to be productive members of society, and often being forced to observe more than participate in the events around them, older women have unique insights that help future generations not only to survive but also to thrive. New York Times–bestselling author of Nice Girls Don’t Get the Corner Office, Dr. Lois Frankel, now honors and gives voice to the often marginalized and “invisible” older women in our society. From Los Angeles, California, to Shanghai, China, women over age seventy share wisdoms and stories that are heartwarming and hilarious, insightful and witty, and philosophical and practical. “When life gives you lemons,” says Jo-Ann Mercurio, born 1941, “add vodka.” Beautifully photographed and illustrated, Ageless Women, Timeless Wisdom is a precious record of our women’s reflections and takeaways on lives well-lived that is sure to be passed from grandmother to daughter to granddaughter.

Revive your inner pilgrim and master the art of colonial cooking with sixty recipes celebrating America's earliest days! From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. Join us as we travel through time and discover how our forefathers fed their families and grew a nation, from eating nuts and berries to preparing fantastic feasts of seafood and venison, and learn how you can cook like them, too! With gorgeous and whimsical hand-drawn illustrations from beginning to end, A Thyme to Discover, spanning the seventeenth and eighteenth centuries, is an illustrated historical cookbook for foodies, history buffs, and Americans alike. Cohen and Graves reimagine old original colonial recipes from pilgrims, presidents, and Native Americans, and modify them to suit modern palates and tastes. Arranged chronologically as the English settlers cooked and ate their way into becoming Americans, these deliciously historical recipes include: The First Thanksgiving, 1621: "Venison over Wild Rice Cakes" and "Pumpkin Pudding with Rum Sauce" Alexander Hamilton's "Beef Stew with Apple Brandy" and Abraham Lincoln's "Chicken Fricasee" Rhode Island's "Bacon-Kissed Clam Cakes" and Massachusett's "Chowdahhhhh" Forefather's Day, 1749: "Sufferin' Succcotash with Buttered Lobster" Jim Beam's "Bourbon Oatmeal Raisin Cookies" And many more! Including a "Tipsy Timeline" of New World alcoholic beverages, the menus of the oldest taverns in America, and other bite-sized tidbits to satiate your curiosity and hunger, A Thyme to Discover revives forgotten culinary traditions and keeps them alive, on your own dinner table.

This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research. Timelines help users identify key events related to the history of cooking Topical essays cover important subjects across cultures Sections on particular civilizations, regions, or countries provide historical coverage of cooking methods and food culture Recipes, sample menus, and other documents give readers important information about cooking methods and food history within particular societies Suggestions for further reading direct users to additional sources of information

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The author of the thirteenth-century Arabic cookbook Kitāb al-?abīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came luxury, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the beverages, foods, and sweets of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, or tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian.

With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes. We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well. The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that. The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simple ways of enjoying fresh produce as a snack or side dish. With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.