Download PDF The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato
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The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato
Download PDF The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato
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Review
Named one of the ten best books about food in 2018 by Smithsonian magazine"Linford (editor, 1001 Restaurants You Must Experience Before You Die) focuses on seven ubiquitous ingredients often taken for granted: honey, salt, chile, pork, rice, cacao, and tomato. Her book tells their fascinating histories and helps foster a new appreciation for them, relating some of their first recorded uses and how the ingredients spread worldwide through exploration and trade routes. The author shows how human ingenuity transformed them from expensive, exotic luxuries into affordable staples. The inclusion of folklore, facts of cultural and religious significance, and novel illustrations make the book both informative and pleasurable. Though over 60 easy recipes from a range of countries are included, the book’s real value is the entertaining history lesson. Linford’s idea is original and well-executed, making this a perfect read for a curious food lover who wants to know just a bit more but who would be overwhelmed by tomes devoted to a single ingredient." —Library Journal
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About the Author
JENNY LINFORD is a freelance food writer whose published work ranges from recipes to food and travel articles appearing in numerous venues, including the Financial Times, Time Out London Eating and Drinking Guide, Square Meal, and the British Library's Food Stories website. She is the author of The Tomato Basket Cookbook, Food Lovers' London, and The Chef's Library, among other books, and she was the general editor of 1001 Restaurants You Must Experience before You Die. ALICE PATTULLO is an illustrator whose work has been commissioned by a variety of clients, including Bon Appétit, Esquire, Country Living, and the Village Voice.
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Product details
Hardcover: 240 pages
Publisher: Smithsonian Books (October 16, 2018)
Language: English
ISBN-10: 1588346420
ISBN-13: 978-1588346421
Product Dimensions:
7 x 1.1 x 9.2 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#145,721 in Books (See Top 100 in Books)
"The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato" is an interesting book. I don't think of the origins of food so it was an unusual experience. I had notions about certain foods that proved wrong. It was an education- a fun education. The book was an easy read as I sipped my morning coffee. There are 63 original recipes but they are so basic that I can't say they got me so excited that I wanted to try them particularly. Fleur de sal which in French means "flower of the salt" fascinated me so much that I did additional research beyond the book. I learned that reservoirs are created in France which trap ocean water when it comes in. As the sea water evaporates, it leaves a light encrustation on the rock. French harvesters harvest it by hand using tools that remind me of the tools masons use to smooth concrete. This was just one of the things I found fascinating. I also learned some new definitions of words. A lot of these food items were used as currency. Some of the pork stories were both gross and fascinating at the same time. Here is an example of fascinating trivia in the book: Honey is known to kill more than 250 clinical strains of bacteria including the super-bug MERSA. There are many others, such as a bizarre eye remedy that I won't tell you out of fear of spoiling the book. Let me just say that I had a lot of fun with this book.
Although there are a lot of recipes here, this does feel more like history than cookbook and it is fascinating.I learned so much about our seven ingredients, making the following recipes and my own culinary adventures a little more meaningful.Though I did love the illustrations, I'll admit that I missed having photos. For me, photos of each recipe are a must for every cookbook.So far we've tried two of the honey recipes, one caco, and two rice - each was easy to follow and quite delicious.
This is a fun book. It does a good job of covering the history and some fun facts regarding the seven ingredients. The recipes included cover a variety of levels of difficulty form simple to more complex and most look delicious. I have only been able to try 2-3 of the simpler ones and they all turned out tasty.
Very interesting read. You don't really think about the history of some of the most common things we cook with! Cant wait to try more recipes
This is a fascinating book for food lovers. Easy to read bits and pieces here and there, to learn a little bit more about food and get you thinking about dinner - and what to make for dinner - at the same time. I like it. Any foodie likely will.
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