Sowbelly and Sourdough

Sowbelly and Sourdough
Author: Scott Gregory
Publisher: Caxton Press
Total Pages: 196
Release: 1995
Genre: Cooking
ISBN: 9780870043697

Distributed by the University of Nebraska Press for Caxton Press Like pages torn from the culinary history of The Old West, Sowbelly and Sourdough conjures up visions of mealtimes at chuck wagons in dusty cow camps.

Great Meals Dutch Oven Style

Great Meals Dutch Oven Style
Author: Dale Smith
Publisher: Caxton Press
Total Pages: 240
Release: 2004
Genre: Cooking
ISBN: 9780870044403

Distributed by the University of Nebraska Press for Caxton Press Great Meals Dutch Oven Style covers all aspects of dutch oven cooking. It will appeal to veteran black kettle chefs and to those preparing their first dishes using cast iron cookware.

River Tales of Idaho

River Tales of Idaho
Author: Darcy Williamson
Publisher: Caxton Press
Total Pages: 360
Release: 1997-03
Genre: History
ISBN: 9780870045318

Distributed by the University of Nebraska Press for Caxton Press A compilation of historical accounts of the men and women, white and native, that have made history on the shores of, and often in spite of, the untamed waters of Idaho's mighty rivers.

Salt

Salt
Author: Mark Kurlansky
Publisher: Vintage Canada
Total Pages: 490
Release: 2011-03-18
Genre: History
ISBN: 030736979X

From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.

Traditional Basque Cooking

Traditional Basque Cooking
Author: Jose M. Busca Isusi
Publisher:
Total Pages: 0
Release: 1993-02
Genre:
ISBN: 9780874172027

A cookbook that offers discussion of the history of Basque food from prehistoric to modern times.

The History of Basque

The History of Basque
Author: R. L. Trask
Publisher: Routledge
Total Pages: 481
Release: 2013-09-13
Genre: Language Arts & Disciplines
ISBN: 1136167560

Basque is the sole survivor of the very ancient languages of Western Europe. This book, written by an internationally renowned specialist in Basque, provides a comprehensive survey of all that is known about the prehistory of the language, including pronunciation, the grammar and the vocabulary. It also provides a long critical evaluation of the search for its relatives, as well as a thumbnail sketch of the language, a summary of its typological features, an external history and an extensive bibliography.