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Why We Eat What We Eat: How Columbus Changed the Way the World Eats
   3.68 avg rating — 38 ratings
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published
1991
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2 editions
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Saucier's Apprentice
4.00 avg rating — 14 ratings
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published
1976
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2 editions
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The Cook's Canon: 101 Classic Recipes Everyone Should Know
3.00 avg rating — 16 ratings
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published
2003
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How to Cook Revised Edition: An Easy and Imaginative Guide for the Beginner
3.67 avg rating — 9 ratings
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published
2004
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Fading Feast
by Raymond Sokolov, Whitehead  4.40 avg rating — 5 ratings
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published
1983
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A Canon of Vegetables: 101 Classic Recipes
3.50 avg rating — 4 ratings
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published
2007
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2 editions
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With the Grain
3.00 avg rating — 4 ratings
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published
1996
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2 editions
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The Jewish-American Kitchen
by Raymond Sokolov, Susan R. Friedland 3.33 avg rating — 3 ratings
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published
1989
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2 editions
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The Jewish-American Kitchen
5.00 avg rating — 1 rating
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published
1991
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Great Recipes from the New York Times
3.00 avg rating — 1 rating
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published
1993
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“To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.”
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
“The exchange of foodstuffs began as a deliberate policy of the Spanish crown. Old World crops and livestock were introduced to Mexico and Peru to support a civilized (that is, Spanish) way of live for the colonists, and New World exotica were sent to Spain as novelties and for agricultural exploitation. But once tomatoes had taken root in Italy, once cattle provided beef and gave milk in Mexico, then local cooks put these wonderful new foods to new uses. And the world changed.”
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
“Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.”
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
― Raymond Sokolov, Why We Eat What We Eat: How Columbus Changed the Way the World Eats
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