Delectable, Delicious Design - Penguin's Great Food Series
by Julie Oreskovich "Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen." -- Penguin Books
Penguin Books has once again knocked it out of the park with these sumptuously designed food books. Each one of the books is designed by Coralie Bickford-Smith - an award winning senior designer for Penguin.
The books in this series are devoted to the best food writing from the past 400 years and include titles from renowned authors such as Isabella Beeton, Alexandre Dumas, M.F.K. Fisher, Alice B. Toklas and Samuel Pepys. Alice B. Toklas' Murder in the Kitchen, is a memoir-turned-cookbook which describes her life with her partner Gertrude Stein and her adventures in the kitchen. Samuel Pepys, most famous for the diary he kept as a young man, is celebrated in The Joys of Excess - selections from his diary which recount his feasting on barrels of oysters, larks' tongues and large amounts of wine.
Not only are the covers a visual feast for the eyes, but the content inside is a treat for anyone who enjoys reading about food and cooking.
The Great Food Series
The Elegant Economist
by Eliza Acton
Includes such English classics as suet pudding, raspberry jam, lemonade and superlative mincemeat as well as evocatively-named creations.
Exciting Food for Southern Types
by Artusi Pellegrino
Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine.
The Campaign for Domestic Happiness
by Isabella Beeton
Mrs. Beeton offers timeless tips on selecting cuts of meat, throwing a grand party, hosting a dinner, and giving suggestions on staff wages.
The Pleasures of the Table
by Jean-Anthelme Brillat-Savarin
From discourses on the erotic properties of truffles and the origins of chocolate, the delightful writings are a hymn to the art of eating well.
Buffalo Cake
and Indian Pudding by A.W. Chase
Containing recipes for American-style treats, this a treasure trove of culinary wisdom from the homesteads of a still rural, pioneering United States.
Taste of the Sun
by Elizabeth David
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a post-war nation to the delights of the Mediterranean.
From Absinthe to Zest: An Alphabet for Food Lovers
by Alexandre Dumas
Alexandre Dumas' encyclopedic collection of ingredients, recipes and anecdotes.
Love in a Dish
by M.F.K. Fisher
Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes and storytelling.
Everlasting Syllabub & the Art of Carving
by Hannah Glasse
An elegant collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.
A Little Dinner Before the Play
by Agnes Jekyll
Published in the early 1920s, these brilliantly observed pieces are still loved today for their warmth and advice.
A Dissertation Upon Roast Pig and Other Essays
by Charles Lamb
Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.
The Well-Kept Kitchen
by Gervase Markham
In 1615 Gervase Markham published a handbook for housewives, containing advice on everything from planting herbs to brewing beer.
The Joys of Excess
by Samuel Pepys
These irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.
A Middle Eastern Feast
by Claudia Roden
Introducing millions to new scents and flavours, Roden’s personal, passionate writings conveyed an age-old tradition of family eating and shared memory.
The Chef at War
by Alexis Soyer
Soyer’s colorful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating.
Murder in the Kitchen
by Alice B. Toklas
In this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon.
Eating with the Pilgrims and Other Pieces
by Calvin Trillin
A selection of acclaimed New Yorker journalist, novelist and poet Calvin Trillin’s wittiest articles about food.
Recipes from the White Hart Inn
by William Verrall
Verrall gives advice on must-have kitchen gadgets and describes dishes such as truffles in French wine and mackerel with fennel.
Recipes and Lessons from a Delicious Cooking Revolution
by Alice Waters
Explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must.
Notes from Madras
by Colonel Wyvern
In these entertaining writings, Wyvern gives advice on re-creating French classics in the heat; describes tiffin parties and cooking while at camp.
Delectable, Delicious Design - Penguin's Great Food Series
by Julie OreskovichPenguin Books has once again knocked it out of the park with these sumptuously designed food books. Each one of the books is designed by Coralie Bickford-Smith - an award winning senior designer for Penguin.
The books in this series are devoted to the best food writing from the past 400 years and include titles from renowned authors such as Isabella Beeton, Alexandre Dumas, M.F.K. Fisher, Alice B. Toklas and Samuel Pepys. Alice B. Toklas' Murder in the Kitchen, is a memoir-turned-cookbook which describes her life with her partner Gertrude Stein and her adventures in the kitchen. Samuel Pepys, most famous for the diary he kept as a young man, is celebrated in The Joys of Excess - selections from his diary which recount his feasting on barrels of oysters, larks' tongues and large amounts of wine.
Not only are the covers a visual feast for the eyes, but the content inside is a treat for anyone who enjoys reading about food and cooking.
The Great Food Series
The Elegant Economist
by Eliza Acton
Includes such English classics as suet pudding, raspberry jam, lemonade and superlative mincemeat as well as evocatively-named creations.
Exciting Food for Southern Types
by Artusi Pellegrino
Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine.
The Campaign for Domestic Happiness
by Isabella Beeton
Mrs. Beeton offers timeless tips on selecting cuts of meat, throwing a grand party, hosting a dinner, and giving suggestions on staff wages.
The Pleasures of the Table
by Jean-Anthelme Brillat-Savarin
From discourses on the erotic properties of truffles and the origins of chocolate, the delightful writings are a hymn to the art of eating well.
Buffalo Cake
and Indian Pudding by A.W. Chase
Containing recipes for American-style treats, this a treasure trove of culinary wisdom from the homesteads of a still rural, pioneering United States.
Taste of the Sun
by Elizabeth David
Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a post-war nation to the delights of the Mediterranean.
From Absinthe to Zest: An Alphabet for Food Lovers
by Alexandre Dumas
Alexandre Dumas' encyclopedic collection of ingredients, recipes and anecdotes.
Love in a Dish
by M.F.K. Fisher
Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes and storytelling.
Everlasting Syllabub & the Art of Carving
by Hannah Glasse
An elegant collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.
A Little Dinner Before the Play
by Agnes Jekyll
Published in the early 1920s, these brilliantly observed pieces are still loved today for their warmth and advice.
A Dissertation Upon Roast Pig and Other Essays
by Charles Lamb
Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.
The Well-Kept Kitchen
by Gervase Markham
In 1615 Gervase Markham published a handbook for housewives, containing advice on everything from planting herbs to brewing beer.
The Joys of Excess
by Samuel Pepys
These irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.
A Middle Eastern Feast
by Claudia Roden
Introducing millions to new scents and flavours, Roden’s personal, passionate writings conveyed an age-old tradition of family eating and shared memory.
The Chef at War
by Alexis Soyer
Soyer’s colorful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating.
Murder in the Kitchen
by Alice B. Toklas
In this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon.
Eating with the Pilgrims and Other Pieces
by Calvin Trillin
A selection of acclaimed New Yorker journalist, novelist and poet Calvin Trillin’s wittiest articles about food.
Recipes from the White Hart Inn
by William Verrall
Verrall gives advice on must-have kitchen gadgets and describes dishes such as truffles in French wine and mackerel with fennel.
Recipes and Lessons from a Delicious Cooking Revolution
by Alice Waters
Explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must.
Notes from Madras
by Colonel Wyvern
In these entertaining writings, Wyvern gives advice on re-creating French classics in the heat; describes tiffin parties and cooking while at camp.
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