Here are 100 books that Savory Suppers and Fashionable Feasts fans have personally recommended if you like
Savory Suppers and Fashionable Feasts.
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Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
We consulted a wide variety of historical cookbooks while writing our book, but one in particular stands out: The Young Housekeeper’s Friend (or as we affectionately call it, YHF), first published in 1846. It is actually mentioned by name more than once in Little Women, so it became our first point of reference for the recipes we wanted to include. YHF was quite popular in its day, and went through several editions–with good reason, as we discovered. Of all the cookbooks we used in our research, the recipes in this one were always the tastiest and most reliable.
Even though by modern standards the recipes are rather vague, she actually gave quite a bit more instruction than other cookbooks of the era, and many of the chapters include an introduction that goes into more detail about the overall theory of how to cook that particular type of food. During the…
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and…
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
This delightful memoir/cookbook of a girl and her sisters growing up near Chicago in the late 1800s gives us a glimpse of what kinds of things a middle-class family ate--there were trendy foods back then, just like we have now!
What’s it like? Just imagine if you took all your favorite 19th-century children's books, mashed them all together, and edited out everything except talking about cake. Oh and maybe keep in a few things about fancy outfits and picnics.
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
Until 2000, What Mrs. Fisher Knows About Old Southern Cooking (1881) was considered the first cookbook authored by a Black American. It was then that historians chanced upon an incredibly lucky finding: a copy of A Domestic Cookbook at the bottom of a box. As far as we know, there’s only ONE copy left of this little 39-page collection of recipes, which was first published in 1866.
Historians and researchers have delved deep into the mystery of author Malinda Russell, but we barely know more than she tells us in her introduction -- a life story laid out in stark, gripping first-person over just two short pages. As a business owner who specialized in pastry, Russell’s book has upended assumptions about 19th-century Black women and African American cuisine. In such a slim volume, she still includes 70+ kinds of cake and comments that “a great many ladies have wished to…
{Size: 15.34 x 23.59 cms} Leather Binding on Spine and Corners with Golden Leaf Printing on round Spine (extra customization on request like complete leather, Golden Screen printing in Front, Color Leather, Colored book etc.) Reprinted in 2021 with the help of original edition published long back [1866]. This book is printed in black & white, sewing binding for longer life, Printed on high quality Paper, re-sized as per Current standards, professionally processed without changing its contents. As these are old books, we processed each page manually and make them readable but in some cases some pages which are blur…
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
Of the many reference resources we encountered in the midst of our obsessive research for our Little Women Cookbook, this one was a favorite (along with the incomparable YHF). It’s just so satisfying to find the perfect book for a project, isn’t it? When we first started out, we thought, “We’d be so lucky to find anything about food from the Civil War era that doesn’t focus on soldiers’ rations, rich people, or the South — especially if it touches on the role of women in everyday culinary culture.” And as if our local university library were a magical genie who heard my wish, there this book was.
In Food in the Civil War Era: The North, editor Helen Zoe Veit provides a bit of background so you can understand the trends behind five Civil War-era cookbooks. Her engaging commentary made this one a surprisingly quick read.…
Cookbooks offer a unique and valuable way to examine American life. Their lessons, however, are not always obvious. Direct references to the American Civil War were rare in cookbooks, even in those published right in the middle of it. In part, this is a reminder that lives went on and that dinner still appeared on most tables most nights, no matter how much the world was changing outside. But people accustomed to thinking of cookbooks as a source for recipes, and not much else, can be surprised by how much information they can reveal about the daily lives and ways…
I have always been enamored with the natural world and how it works. This trait, among others, led me into the fields of biology, natural history, and environmental planning. Even as I witness our species chiseling away at the planet, I find hope and solace. Working alongside the tenacity and resiliency of plants, animals, and soil microbes, I've helped landscapes as large as a river basin and as small as a garden come to life and flourish. Give nature half a chance and she can do wonders.
I would be remiss if I didn't have a "food" book from my list. While I have read and liked many such books, Adler's is the top gem.
As I read her book, I pictured us in my kitchen conversing about how we had modified a recipe to save time, money, or both. We compared notes on the lost art of thrift in the kitchen; how to turn bread heels, beans, and bones into tasty components of a meal.
Adler shows us that we can be cooks on our terms, in our own kitchens, delightfully free of pretense and convention. May this book free your mind and inspire you to get creative in the kitchen to discover what's possible!
'The most beautifully written description of what cooking is all about, and what it actually is, with recipes' Nigella Lawson
Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world's great chefs know: that great meals rely on the bones and peels and ends of meals before them.
As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
Another lifestyle cookbook with recipes and tips that are simple, comforting, and family-friendly. Kristin shares not only recipes for healthy comfort foods, but also the staple ingredients she keeps in her pantry. I love how she offers gluten and dairy-free alternatives in her recipes and how she uses natural sweeteners such as maple syrup and honey. The Nashville Hot Chicken Salad cups and the Creamy Roasted Veggie Pasta Salad are my two favorite dishes to make from this book—and my family agrees!
NEW YORK TIMES BESTSELLER • The TV star and author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook.
“Kristin’s family-friendly, decadently ‘health-ified’ recipes will have you reliving favorite memories and making delicious new ones bite after bite!”—Daphne Oz, Emmy Award-winning television host and bestselling author
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH
Over the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep…
I’m a writer and history buff who loves to make fiction out of facts. For me, the best stories are imagined out of truths we have all lived, real places that are mapped in our memories, real people whose names conjure events, past times that are prelude to our own. I like to read books built on plots and puzzles, so I write mysteries. I love books about real people, so I write biographical novels bent around the secret selves of people we only thought we knew: Eleanor Roosevelt, Dwight Eisenhower, Laura Ingalls Wilder, Georgia O’Keeffe.
Food history—why and how and what we eat—is one of my favorite topics. The first edition of Irma Rambauer’s The Joy of Cooking inspired 1930s American cooks to make an eight layer cake, a celery aspic, a chicken bisque, cinnamon toast, shrimp wiggle, and green peppers filled with macaroni. Recently widowed, Rombauer self-published the book to support her family—and thereby became a heroine for 1930s homemakers. Her Cheese Custard Pie, so far as I know, is the first recipe for quiche in an American cookbook. It is introduced with these memorable words: “In Switzerland we had a vile tempered cook named Marguerite” whose quiche varied with “her moods and her supply of cheese.” (I love recipes that tell us something about the cook.)
In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born…
The passion I have for food was born during my childhood in France when I learned how to cook and bake with my mother, and it never faded away. I still continue to explore, and I have the chance to participate in more than sixty tastings a year. When traveling, I always prepare my trips by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I am curious about their innovation and their creative process. Chef Elizabeth Falkner wrote in my book foreword, “Emmanuel genuinely seems like he is trying to solve a puzzle, which is why his book is an important piece of writing.”
I worked my whole career in the flavor industry, so when Sarah Lohman published her book in 2016, I grabbed it from the shelves of the Kitchen Arts & Letters bookstore in NYC. The book focuses on eight flavors, black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha, and traces back to when they first appeared in American cuisine. Lohman introduces the readers to a series of characters like explorers, merchants, botanists, farmers, writers, and chefs. For instance, in the first two chapters, we meet John Crowninshield, a merchant from New England who visited Sumatra in the 1790s to look for black pepper. And Edmond Albius, a 12-year-old slave who lived on an island off the coast of Madagascar, was the one who randomly discovered the pollination method of the vanilla orchid flower that is still employed today on the island that produces eighty percent of…
“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat.
The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets…
By Andrew T. Huse, Bárbara Cruz, and Jeff Houck
Author
Why are we passionate about this?
Our obsessions with food and history mean that recipes are not the end of the journey, but the beginning. Recipes are an answer to a whole host of questions, challenges, and opportunities, and those are the stories that interest us. A recipe with no history is like the punch line with no preceding joke, incomplete at best.
Capitalizing on the charming landmark “Cross Creek” novel about her fish-out-of-water life in central Florida’s backwoods in the 1920s, Rawlings shares recipes using ingredients she harvested from her primitive surroundings.
There isn’t much call in the Instacart and UberEats era for entertaining dinner guests with Pot Roast of Bear, Lamb Kidneys with Sherry, or Alligator-Tail Steak. The days of serving Jellied Tongue have long passed, thankfully. Rawlings and her Cross Creek neighbors ate those dishes by necessity more than choice.
You devour what the land provides, whether it’s by shovel, by hook, or by gun. When the world gives you loquats, you make Loquat Jelly.
The Classic Book on Southern Cooking First published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet. Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. Spiced with delightful…
Jackie Alpers is an award-winning professional food photographer and author. She is a longtime contributing recipe developer & photographer for The Food Network, Refinery29, TheKitchn, TodayFood, Real Simple, National Geographic, and Edible Baja Arizona Magazine among others. She has been featured in articles for Reader’s Digest, CNN, Good Morning America, The New York Times & NPR. She writes, cooks, and styles recipes from her sun-lit studio in Tucson, Arizona.
Can a cookbook change the course of your life? Perhaps. I attended art school in the late 1980’s. A favorite Sunday morning diversion was wandering through the aisles of the nearby Book Loft in Columbus, Ohio. One day I came across the Coyote Cafe Cookbook and my life was subtly changed forever. It put the seed of what would grow into a passion for Southwestern cuisine into my being, and it may have been part of the catalyst for me moving to this region. The recipes are intriguing and a little fancy. Cooking from this book is a treat.
Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation…
