Sokolov, Raymond A

Contains clear, concise recipes for 101 culinary classics, from Apple Pie to Zabaglione, each paired with an essay on the dish's history.

Presents over 200 grain-centered recipes, using corn, oats, rice, wheat, barley, and seven additional minor grains, with anecdotes on the history, cultivation, and nutritional value of grain.

Informative history of the world as seen from a gourmet's table explaining how all of us came to eat what we eat today.