(Hardback)

There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared.

(Hardback)

Offers recipes to complement the most-studied historical periods. This book includes an introduction to the period and then an overview of the type of foodstuffs, cuisine, and style of eating. Organized by course, typical meal, or food group, each recipe is introduced and placed in its proper social context; some, merely for historical interest.

(Hardback)

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeksis a stupendous resource for middle and high school students and other interested cooks learning history.

(Hardback)

For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking.