Cornucopia: Being a Kitchen Enterainment and Cookbook
Author: Judith Herman
The Cornucopia, published to wide acclaim in 1973, is an exquisitely annotated collection of five centuries of European and American culture as seen through the eyes of both the chef and the gourmet. Drawing on more than 150 sources, beginning with The Forme of Cury (1390), through to the 1890s and some of the most beautiful examples of culinary Victoriana, this richly good-humored book tumbles out a virtual treasury of food lore, commentary and opinion, custom and attitude, and more than three hundred delectable recipes, given in their original format.
From a 1598 recipe for "four and twenty blackbirds baked into a pie," to an exquisite 1653 Izaak Walton recipe for stuffed pike, to an 1898 formula for a drink improbably named "the Bosom Caresser" (sherry, brandy, sugar, an egg yolk, and a pinch of cayenne pepper), this unique volume is all the food lover could ask for.
Interesting book: The Power of Place or Purity and Exile
Indian
Author: Das Sreedharan
Demystify Indian cooking with a fabulous selection of delicious, easy-to-shop for and easy-to-prepare meals. Find recipes for stir-fries, curries, and rice dishes, plus tips on how to prepare unusual ingredients and special features that highlight favorite recipes. Learn how to capture the warmth, flavors, and colors of great Indian cooking at home.
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