Catalog Search Results
Author
Description
#1 NEW YORK TIMES BESTSELLER • The author of The Splendid and the Vile brings to life the pivotal five months between the election of Abraham Lincoln and the start of the Civil War in this “riveting reexamination of a nation in tumult” (Los Angeles Times).
“Perhaps no other historian has ever rendered the struggle for Sumter in such authoritative detail as Larson does here.”—The...
“Perhaps no other historian has ever rendered the struggle for Sumter in such authoritative detail as Larson does here.”—The...
Author
Series
Publisher
Arcadia Publishing
Pub. Date
2000
Formats
Description
Boston is a city rich in the history of residents from all walks of life, every country and every ethnicity imaginable. From 1840 to 1925, Boston's diversity created a city with a thriving nexus of people who wove together a community that reflected their own unique heritage. In this lavishly illustrated book with over 200 thought-provoking and evocative photographs, Anthony Mitchell Sammarco and Michael Price have created an important book chronicling
...Publisher
Cargo Film & Releasing
Pub. Date
2023.
Description
Recounts one of the history's greatest tales of survival, Sir Ernest Shackleton's 1914-1916 expedition to Antarctica. The expedition, Shackleton's third, followed the tragic death of the famous English polar explorer Robert Falcon Scott on his quest to the South Pole. Narrated by Liam Neeson.
Publisher
The Great Courses
Pub. Date
2020.
Description
Explore the earliest printed cookbook, composed in the early 15th century and printed around 1470 (making it one of the first generation of books in print on any subject). Learn to create its blancmanger, a combination of capon breast, white flour, rosewater, sugar, and almond milk that still exists in Turkish cuisine. And discover how to make pasta by feel and texture, no measurements allowed.
Publisher
The Great Courses
Pub. Date
2020.
Description
Explore the fascinating decades of exchange between Portugal and Japan in the 16th century, and discover which Portuguese foods are still part of Japanese cuisine today. Explore the process of creating fine dried fish flakes from skipjack tuna, and learn why the dried blocks of this fish are so prized that they’re often even given as wedding presents.
Publisher
The Great Courses
Pub. Date
2020.
Description
Explore the oldest-known cookbook in Medieval Europe, the 13th century’s Libellus de arte coquinaria. With its terse recipes of meat, fowl, fish, and sauces, it seemed to be written for a noble audience, not the common cook. Learn to make “hunter-style” fish pie with animal bones, as well as beer (much safer than drinking water at the time).
Publisher
The Great Courses
Pub. Date
2020.
Description
Explore the ethical vegetarianism of the Jain people in 16th century Kallahalli, today’s southwestern India. As reflected in recipes from the Soopa Shastra, a cookbook commissioned by the local magnate of the area, the Jains used fresh, local ingredients to their best advantage. Learn to cook a stuffed cake, tamarind rice, eggplant, plantain, and a jackfruit soup.
Publisher
The Great Courses
Pub. Date
2020.
Description
Discover the 1954 Can-Opener Cookbook, a reflection of the mid-century focus on all things convenient: a time when having a can on the pantry shelf was considered easier, more dependable, and more hygienic than fresh food. Follow the recipes to create quick crab meat Lorenzo, jambalaya, and a light blancmange made with instant vanilla pudding mix.
Publisher
The Great Courses
Pub. Date
2020.
Description
While no written recipes exist from Aztec culture, we can infer what they ate and cooked from other literature that did survive, and by studying the ecology of the area. Master the secrets of an Aztec specialty: drinking chocolate poured from on high to create a special froth, as well as their turkey tamales.
Publisher
The Great Courses
Pub. Date
2020.
Description
Amelia Simmons, universally recognized as the first truly American cookbook author, wrote recipes for “all grades of life,” from elegant households to the most humble farmer, in the democratizing spirit of the early Republic. Explore her recipes to create a cornmeal-based johnnycake, a type of corned beef, and a predecessor to the pumpkin pie.
Publisher
The Great Courses
Pub. Date
2020.
Description
Did Lettice Pudsey create all the recipes in the 17th-century manuscript attributed to her? Or do as many as 13 others also deserve credit? Whatever the answer, Pudsey had great culinary skills and she wanted her peers to know it. Explore her hippocras, a delicious spiced wine, and the astounding flavors of her “capon in whit broth.”
Publisher
The Great Courses
Pub. Date
2020.
Description
Explore the fascinating cookbook of the great Qing Dynasty poet Yuan Mei. Writing Recipes from the Garden of Contentment as a reaction to the elite dining of the Chinese court, his recipes are relatively simple, traditional, and made to highlight the natural state of ingredients. Learn to cook his pork tenderloin, wheat gluten, and a simple rice porridge typically eaten for breakfast.
Publisher
The Great Courses
Pub. Date
2020.
Description
In the 1980s, when cooking became an official leisure activity and mark of cultural status, Nathalie Dupree, Jacques Pepin, and Martin Yan each had a television cooking show. These programs exposed people to great cooking and encouraged them to step into their own kitchens. Learn to create Dupree’s macaroni pie, to bone a chicken Pepin style, and to cook the chicken thighs in a wok as Yan taught.
Publisher
The Great Courses
Pub. Date
2020.
Description
From 14th-century Egypt, explore recipes that reflect the interchange between the many cultures of the Eastern Mediterranean of the time. Learn to make the sweet Byzantine specialty known as himmas kassa, and a super light and flaky phyllo dough stretched to the size of a table, just as Professor Albala remembers his grandmother doing.
Publisher
The Great Courses
Pub. Date
2020.
Description
Meet Guillaume Tirel (known as Taillevent), the first celebrity chef who served in the 14th century as master chef in the French imperial courts. His Le Viandier was not an introduction to cooking but served as an aid to help people remember how to cook the classics. Dive into his recipe for a polysavory white stew of capons, along with individual tarts with banners for your guests.
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