A History of the World in 10 Dinners: 2,000 Years, 100 Recipes
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For a limited time we have copies signed by Jay Reifel.
Featuring dinners from ten significant moments and places in world history, this is a cookbook designed to inspire you to recreate feasts of the Golden Age of Baghdad, the heights of the kingdom of Ethiopia, and Gilded Age New York.
Victoria Flexner is a food historian who founded a historically based supper club with chef Jay Reifel. Their combined efforts here offer both recipes as well as context, along with references which cite the sources from which each recipe has been adapted, citing authors as varied as Cassius Dio, La Varenne, and Charles Ranhofer.
Of particular note is a chapter entitled “The Great Circulation,” which follows the movement of ingredients and people between hemispheres following European exploration, revealing the transformation of cuisines by the arrival of pigs in Mexico, chiles in Sichuan, and cattle in Argentina.
There are ultimately deeper resources for exploring any single period addressed in this book, but as a means to excite curiosity and inspire a cook into the kitchen, this is an appealing choice.
Hardcover. Color photographs throughout.
