{"product_id":"a-history-of-the-world-in-10-dinners-9780847873456","title":"A History of the World in 10 Dinners","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFor every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.  \u003cbr\u003e\u003cbr\u003eReaders learn to orchestrate feasts from \u003ci\u003eApicus\u003c\/i\u003e, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“In 2014, food historians Victoria Flexner and Jay Reifel cooked up an NYC supper club called Edible History, a perfect pairing of fine dining and intellectual stimulation. Now they’ve spun the concept into \u003cb\u003eA History of the World in 10 Dinners: 2,000 Years, 100 Recipes\u003c\/b\u003e, which includes recipes for such dishes as Trimalchio’s pig (a roasted suckling pig with sausages) from ancient Rome, and glazed whore’s farts (meringues) from Versailles. ‘This book will present even the experienced cook with a shocking variety of unfamiliar ingredients,’ Reifel writes. ‘We have missed out on so many perspectives,’ writes Flexner. ‘’How do we learn about people who left nothing behind?’ Their book is one intriguing answer, and I savor the thought of reading it to my teenage daughter as she makes her way through AP World History.” — BookPage\u003cbr\u003e  \u003cbr\u003e “Victoria Flexner and Jay Reifel set themselves an ambitious task in their \u003ci\u003eHistory of the World in Ten Dinners\u003c\/i\u003e, which attempts to give the reader a world history through various dishes that make up ten historical dinners. From ancient Rome with its Lucanian sausage (the forerunner of the modern Greek \u003ci\u003eloukaniko—\u003c\/i\u003earomatic with orange peel—and the more-familiar Portuguese linguica) to an eighteenth-century French dish of braised partridge. These are among the easier recipes in the book; I think I’ll be avoiding Tudor England’s cockentrice—a chicken sewn into a pig, then roasted—delicious as it sounds. \u003cb\u003eThis book is delectable history that can be reenacted at home\u003c\/b\u003e.” — The New Criterion\u003cbr\u003e\u003cbr\u003e\"...features a fascinating collection of historical recipes paired with incredibly researched essays of the cultures and traditions surrounding the food. A few highlights include Honey Nut Sweets (Aliter Dulcia), Walnut-Lamb Patties (Maqluba), Decorated Marzipan (Marchpane), Salt Cod Stew (Baccalà in Umido), and Canapés.\" ~Tara's Multicultural Table","brand":"Rizzoli International Publications","offers":[{"title":"Default Title","offer_id":49083711684951,"sku":"9780847873456","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780847873456.jpg?v=1725549795","url":"https:\/\/bookcurl.com\/products\/a-history-of-the-world-in-10-dinners-9780847873456","provider":"Book Curl","version":"1.0","type":"link"}