SC - [Fwd: IMPORTANT NEW RELEASES: FOOD REFERENCE, FOOD HISTORY, AND FOOD WRITING BOOKS.]

[Serian]

I'm passing along this news from Jessica's Biscuit.  If you
don't already get it, you can sign up for your very own at
the website.  This one has a thing or two that might be of
interest to us.
Serian

Jessica's Biscuit and NEMBF wrote:
> 
> Greetings from Jessica's Biscuit!
> 
> MOMENTOUS NEW TITLES, JUST IN!
> FOOD REFERENCE, FOOD HISTORY, AND FOOD WRITING BOOKS.
> From the factual to the esoteric, four important food
> books that we recommend
> for the foundation of the food-lovers library. Take a
> break from holiday
> preparations to settle down with these fascinating and
> informative new books
> that explore food from a variety of historical, cultural,
> literary and social
> perspectives.
> THE CAMBRIDGE WORLD HISTORY OF FOOD
> Cambridge University Press
> Copyright 2000
> 2 Volume Slipcased Hardcover
> Edited By Kenneth F. Kiple and Kriemhild Conee Ornelas
> Retail Price: $150.00
> Jessicas Biscuit: $105.00
> http://www.ecookbooks.com/products.html?item=00554
> Exhaustive and erudite, the Cambridge World History of
> Food is the most
> comprehensive reference book on food ever published.
> Nearly a decade in the
> making, this scholarly two-volume set contains over 170
> essays, 4000 entries
> by 224 contributors from 15 countries around the world. It
> is monumental in
> size, content, and--we believe--significance. The
> Cambridge World History of
> Food encapsulates what is known about food and nutrition
> spanning the entire
> human existence on earth.
> This in-depth collective is international and
> interdisciplinary in scope,
> utilizing a great number of approaches ranging from
> anthropological to
> zoological to explore food issues from the eating habits
> of our ancestors to
> the food-related policy questions of today. It is not
> intended to be an
> encyclopedia, but rather is a collection of original
> essays exploring the
> things we eat and drink, their global histories, what they
> do for us, what
> they do to us, and why. Each of the two books holds close
> to 1000 pages,
> covering the full spectrum of foods that have been hunted,
> gathered,
> cultivated, and domesticated; their nutritional make-up
> and uses; and their
> impact on human populations. It offers geological
> perspective on the history
> and culture of food and drink, and takes up subjects from
> food fads and food
> paths to prejudices and taboos; from questions of food
> toxins, additives, and
> labeling to entitlements and biotechnology.
> We loved the dictionary of the Worlds Plant Foods which
> enlightened us with
> detailed information on over 1000 foods--some we had never
> heard of--and
> their thousands of synonyms. An exhaustive subject index
> lists all plant and
> animal species under both their common names and their
> scientific (Latin)
> names; and is also geographically focused. An index of
> Latin names provides a
> quick at-a-glance translation of common names. A name
> index further
> facilitates reference; and biographical references
> accompany each chapter.
> This is an essential staple in the library of anyone
> seriously interested in
> food or food-related issues.
> 
> THE FOODS OF THE GREEK ISLANDS: COOKING AND CULTURE AT THE
> CROSSROADS OF THE
> MEDITERRANEAN
> By Aglaia Kremezi
> With recipes from Molyvos, New York's acclaimed Greek
> restaurant.
> Houghton Mifflin Company
> Hardcover 300 Pages Spectacular Color Photographs of
> island life, food and
> people
> Retail Price: $35.00
> Jessicas Biscuit Price: $24.50
> http://www.ecookbooks.com/products.html?item=00749
> Simple but never plain, the cooking of the Greek Islands
> is some of the most
> intriguing in the world. Julia Child Award winning author,
> Aglaia Kremezi,
> gives us the first extensively researched cookbook in
> English to record the
> cooking of these exotic Mediterranean Islands. Expertly
> written and
> thoroughly researched, this cultural culinary gem is more
> than just recipes
> from the islands. Kremezi, an international authority on
> Greek food and a
> frequent contributor to Gourmet Magazine, spent the past
> eight years
> collecting recipes from the island women, fisherman, and
> bakers and expertly
> adapting them for American kitchens.
> Authentic, localized recipes--many never before had been
> written down-- have
> been gleaned from family members, friends, and generations
> of island cooks to
> create a truly unique book of cultural significance.
> Reaffirming the author's
> connection to her ancestry through the recipes of its
> people and the flavors
> of its land, The Foods of the Greek Islands reminds us of
> the intimate
> interrelationship between culture and cuisine, and of the
> historical
> significance of culinary traditions.
> Sophisticated yet straightforward, these island recipes
> rely on flavorful
> ingredients rather than complicated techniques. Influenced
> by the diverse
> cultures which influenced the island cultures throughout
> the ages, the
> cuisine of the Greek Islands is a unique, eclectic
> tradition, entirely its
> own. This fresh healthy cuisine infused with many Italian
> and Eastern
> influences makes extensive use of seasonal vegetable,
> fresh herbs, grains and
> beans, olives and olive oils, cheeses and fish.
> Accompanying each recipe Kremezi shares her knowledge on
> the recipes'
> origins, interesting personal anecdotes, culinary customs
> and preparation
> tips. We especially liked that she explains traditional
> methods of
> preparation and then goes on to suggest variations adapted
> to the American
> kitchen for each entry.
> 
> THE NEW COOKS' CATALOGUE: THE DEFINITIVE GUIDE TO COOKING
> EQUIPMENT
> Edited By Burt Wolf, Emily Aronson and Florence Fabricant
> Alfred A. Knopf
> Copyright 2000
> Hardcover. 500 Pages. Color Photographs
> Retail Price: $35.00
> Jessicas Biscuit Price: $21.00
> http://www.ecookbooks.com/products.html?item=00579
> Thoroughly new, updated and expanded from the highly
> acclaimed original
> edition, The New Cooks' Catalogue is a long overdue
> resource for both the new
> cook and the seasoned chef. This encyclopedic reference
> guide presents
> comprehensive reviews of more than a thousand items of
> kitchen
> equipment--from paring knives, grill pans and toasters to
> pizzelle makers,
> food processors and espresso machines. A team of more than
> one hundred of the
> world's foremost food authorities have joined Burt Wolf to
> create this
> invaluable resource aimed at facilitating the kitchen
> equipment selection
> process by providing readers all necessary information to
> make their own
> informed, personalized choices. Close to 500 pages of
> practical, in-depth
> information about brands, models, size, Function and
> performance, arm the
> customer with loads of useful equipment wisdom and
> decision-helpful facts.
> Every item is evaluated in terms of efficiency and ease of
> use; quality of
> its design, materials, and construction; and aesthetics.
> Each entry is
> accompanied by a color photograph and includes features
> and tips on care and
> usage.
> Each chapter begins with a general introduction to the
> equipment being
> covered in that section (e.g. Measuring Devices; Knives,
> Sharpeners & Cutting
> Boards; Handheld Utensils; Baking & Pastry Equipment-- to
> name a few).
> Introduction sections give history and overview of the
> items and establish
> criteria for selection. "What to Look for Sections"
> explain all you need to
> know to make an informed purchase. Following this, the
> individual pieces of
> equipment are shown accompanied by descriptive text and a
> photograph.
> Sidebars written by leading experts are scattered
> throughout and relate to
> specific pieces of equipment being reviewed. These
> entertaining tidbits
> include chefs' favorite recipes, historical overviews,
> personal anecdotes
> from contributing food experts, or some of Burt Wolf's
> favorite food cartoons
> from The New Yorker magazine.
> The book culminates with several helpful appendices: The
> Cooks' Library
> section suggests a foundation of important books
> indispensable to a serious
> culinary library; a product index lists contact
> information of manufacturers
> and distributors for every product listed in the
> catalogue; a recipe index;
> and a special section highlighting tools for users with
> restricted mobility.
> Each year, billions of dollars are spent equipping our
> kitchens. This
> informative, entertaining guide can help make the right
> decisions. This big,
> glossy, color reincarnation is a perfect way to celebrate
> the twenty-fifth
> anniversary of the enormously successful 1975 version.
> 
> POT ON THE FIRE: FURTHER EXPLOITS OF A RENEGADE COOK
> John Thorne with Matt Lewis Thorne
> North Point Press
> Copyright 2000
> Hardcover 400 Pages
> Jessica's Biscuit Price: $17.50
> Retail Price: $25.00
> http://www.ecookbooks.com/products.html?item=00805
> "The most enticingly serendipitous voice on the culinary
> front since
> Elizabeth David and M.F.K. Fisher." Connoisseur ~ on
> author John Thorne.
> This is a great one to read... and reread. One of our very
> favorite food
> writers, and frequently lauded as one of the most
> important food writers of
> our time, John Thorne has compiled a wonderful collection
> of his favorite
> essays from the last two decades. These engaging
> contemplations travel
> through foods from all over the world to celebrate,
> ponder, probe and
> scrutinize a lifelong engagement with the elements of
> cooking, and to explore
> our varied yet universal relationships with food.
> Whether on the trail of the mysteriously tasty Vietnamese
> "Banh Mi",
> mastering the art of cooking cannellini beans in a bottle
> or expounding on
> the Pan-Asia nuances of the ubiquitous "dumpling", Thorne
> explores the
> intricate connection between food and who we are. With his
> characteristic
> curiosity and keen observations, Thorne takes us from
> nineteenth century
> famine-struck Ireland to the India of the British Raj,
> from venerable
> American griddle to the contemporary wine glass. In witty,
> introspective,
> intelligent style he expounds--essay by essay--on a
> variety of food subjects.
> In each engaging chapter he wraps around a different food
> subject
> entertaining and edifying us with his learned
> investigations, recipes,
> historical/culinary references, personal anecdotes,
> "Suggestions For Further
> Reading" and sage personal insight. Helpful resource
> footnotes appear for
> hard-to-find or particularly noteworthy ingredients.
> The authors, John and Matte Lewis Thorne were awarded the
> IACP/Julia Child
> Award for their previous book Outlaw Cook and received a
> nomination for
> Serious Pig. They publish Simple Cooking food letter, now
> in its twentieth
> year, and were named as one of the Saveur One Hundred in
> 1999. John Thorne
> has contributed to Gourmet, Saveur, Down East, the Los
> Angeles Times and
> other publications.
> -----------------------------------------------------------------------------
> We are part of a coalition of the finest merchants in the
> gourmet field. You
> will find the members at http://www.superiorgourmet.com.
> The merchants are A Cook's Wares, Jessica's Biscuit, the
> Flying Noodle, and
> CMC
> Spice Company. A Cook's Wares http://www.cookswares.com
> has been serving the
> serious chefs of America since 1981 with the best
> Products, Prices, and
> Service.
> The Flying Noodle http://www.flyingnoodle.com has a superb
> collection of
> pastas and pasta sauces. Their Pasta Club is really
> convenient. CMC Spice
> Company
> http://www.thecmccompany.com has an outstanding collection
> of hard to find
> spices from around the globe. You will enjoy shopping from
> each of these fine
> companies.
> Check the Superior Gourmet web site out; you can quickly
> access each
> merchant's
> site from there.
> -----------------------------------------------------------------------------
> Visit our web site: http://www.ecookbooks.com/ or call
> 1-800-878-4264.
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> Copyright 2000 Jessica's Biscuit. All rights reserved.
> 
> Jessica's Biscuit: The Cookbook People
> P.O. Box 301
> Newtonville, MA 02460
> Toll Free: 800-878-4264
> Tel: 617-965-0530
> Fax: 617-244-3376
> 
> --------------------

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