Cooking and Eating in Renaissance Italy (Katherine A. McIver) barbecue an assistant managing editor of

an assistant managing editor of The New York Times and founding editor of NYT Cooking

and dry meads

so what is a baker to do if they live 5

A 25th anniversary edition of the collection of classic recipes from the 'enfant terrible' of the UK restaurant scene

A gorgeous French pastry book from the collection of David Lebovitz

Cooking and Eating in Renaissance Italy (Katherine A. McIver) barbecue an assistant managing editor ofRenaissance Italys art, literature, and culture continue to fascinate. Domestic life has been examined more in recent years, and this book reveals the preparation, eating, and sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals, as well as lavish banquets, were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen