Bøger i Edible serien

A lively history of tequila, an unusual liquor that can only be produced in Mexico. This book relates the beginnings of tequila and how it was introduced into the global market, and contains many recipes for tequila-based cocktails, as well as advice on buying, storing, tasting and serving tequila.

Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. This title explores the origins and growth of this almost universal obsession.

The pie, to quote one Victorian writer, is 'a great human discovery which has universal estimation among all civilized eaters'. It is astonishing, given the widespread appeal of this humble dish, that the pie does not appear to have had a single book devoted to its complex but fascinating story; this book redresses a glaring omission from culinary history.

Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world.

Rice: A Global History presents in detail the historical journey that rice has taken, from its early origin as a staple food in Asian and West African countries to its ubiquitous place in meals across the world today.

The rich history of the intoxicating and evocative spice, vanilla.

Richard Foss chronicles the evolution of rum from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. Rum: A Global History features recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and many unusual illustrations of rum memorabilia.

Pineapple is a culinary love story enriched with vivid illustrations and irresistible recipes from around the world for eating and drinking the pineapple.

In Pickles, author Jan Davison explores the cultural and gastronomic history of fermented vegetables, from the earliest civilizations to the twenty-first century.

In Coffee: A Global History, Jonathan Morris explains how the world acquired a taste for coffee, yet why coffee tastes so different throughout the world. Written in an engaging style, and featuring wonderful recipes, stories and facts, the book explores who drank coffee, as well as why and where, how it was prepared and what it tasted like.

In Herbs, Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. Allen's truly global history examines herbs in a way never seen before.

How did wine surpass all other beverages to achieve global domination? In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself.

Informative and highly entertaining, Beer explores a legion of brews from Mexico to Milwaukee, Beijing to Bruges, in this superb study of the origins and contemporary consumption habits of one of the world's most popular drinks.

Originally a food for the poor in eighteenth-century Naples, pizza is a source of national and regional pride in Italy as well as of cultural identity. This title documents the history and cultural life of this chameleon-like food.

Exploring sugar's reputation as one of the most beloved yet reviled substances that we consume, this compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners.