pickThis is a good installment in the Edible series -- some of them are a bit drier than others, but this one seemed genuinely enthusiastic about ice cream, and not too pedantic about how X counts but Y doesn't blahblahblah.
It's illustrated and has recipes, like the others, and makes me wonder if we should try making ice cream at home... just to see what it's like.
I love the “Edible“ series, and got this new one for Christmas, sooo when I was restless and couldn't decide what to read, I decided to grab it.
...Mostly right now I am really craving some vanilla ice cream, which was a predictable outcome.
Wow - what a gem. Thank you @catiewithac - you‘ve married my two loves (history and cooking!) together in a book. Cant wait to dive in after the festivities and learn and cook! It‘s perfect. Thank you. And as soon as spring comes I‘m planting my little seed tag under my little library window. ♥️♥️♥️
As I‘m going to start Thanksgiving prep tomorrow, I thought I‘d start this book tonight to get me in the mood.
pickGreat stuff, no notes. Been watching the youtube series since I was post-op after my second ankle surgery (I had to watch each episode three times, because the pain meds put me to sleep), love the balance between truth to original recipe and practical replicatability for most people.
I had a few books I loved this month, but Tasting History stood out for me.
How to Keep House While Drowning and LightFrom Uncommon Stars are definitely my top 2 reads of the year, so it was hard to choose between them.
@chasjjlee
pick4.5/5
This is a fascinating mix of history and cooking. Each recipe starts with the historic recipe, a little history, and then the full recipe with modern measurements and cooking times. It was a wonderful way to look back at history through the lens of food.
While many of the recipes were beyond my capabilities to actually cook, there were multiple recipes where I felt I was both capable of cooking and enjoying the recipe described.
pickIf you love Tasting History on YouTube you're definitely going to want to read Max Miller's cookbooks that gives detailed recipes based on ancient versions for modern cooks alongside the history behind them. A lot of the recipes will be familiar to dedicated fans, but I appreciated getting to read about them in a new format with new information nonetheless.
