A History of the World in 10 Dinners : 2,000 Years, 100 Recipes

For 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. In 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�_Ts 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�_Ts food tastes and values. A�Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the �_oclassics�__ from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harris�_Ts foreword puts these historic foodways and their legacies into contemporary context.