Tasting History: Explore the Past through 4,000 Years of Recipes by Max Miller and Ann Volkwein

    • Categories: Stews & one-pot meals; Main course; Middle Eastern
    • Ingredients: barley flour; onions; sheep fat; lamb; Persian shallots; sheep milk; garlic; leeks
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Notes about Recipes in this book

  • La pêche Melba [1903]

    • Clumsykristel on September 25, 2024

      Very delicious. I reduced the sugar in the raspberry sauce by about half, but your mileage may vary on preferred sweetness levels. Ithought a half peach per serving was enough, but also your mileage may vary.

  • Gajeyuk [c. 1670]

    • Clumsykristel on September 25, 2024

      Very good preparation for pork tenderloin - it remained (even through an airfryer reheat on day two) soft and juicy. It's a fairly plain dish (relative to other, modern Korean foods I've eaten), but it was crispy on the outside, soft on the inside with an almost nutty coating. Excellent with steamed vegetables and rice and a bit of hot sauce for drizzling over.

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  • ISBN 10 1982186186
  • ISBN 13 9781982186180
  • Linked ISBNs
  • Published Apr 18 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher S&S/Simon Element

Publishers Text

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as:

-Tuh’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more.

Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

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