Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)
£16.70£19.00 (-12%)
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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Additional information
| Publisher | S&S/Simon Element (8 Jun. 2023) |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 1982186186 |
| ISBN-13 | 978-1982186180 |
| Dimensions | 20.32 x 2.29 x 22.86 cm |
by Genevieve Ray
Really struggled rating this book. There is no doubt the amount of work and research that went into creating this book (5 stars). Great that the font is readable, ingredients lists are in bold and the cooking instructions are numbered (5 stars). However, as most of the recipes are totally unfamiliar, the lack of photos of the finished dishes is a huge zero stars from me. The few pictures that do appear are bizarrely for dishes I would and could imagine: fish, ice cream, tarts and buns. The rest will forever remain a mystery. Will, pen in hand, stick to the author’s brilliant YouTube channel.
by Diana
A delight to read, with recipes that are easy to follow along with good history tales. I was an early admirer of Max Miller’s YouTube channel. He is a natural broadcaster and now this proves he can also made a good book of his work. I have happily cooked a number of the recipes. I highly recommend this to anyone who is an amateur cook who also enjoys the history that goes with the dish.
by Timothy
I have been a professional chef for 40 years with a keen interest in history and a hobby of collecting historical recipes, a new reconstructing them. I have a great many historical recipe books and recipes in my personal library collected over the years amounting to over 40,000 recipes.
I encountered Max Millar during COVID, and was delighted to find his recipe book! Though I treated it with some scepticism having been disappointed by several such trietise in the Past … But there are exceptions to the rule… And this is one of them!
Excellent book, well laid out, recipes I want to try, and an important starter book for those just starting out on exploring the origins of our culinary heritage.
Could have done with a bit more detail on some of the herbs and spices and substitutes for them as well as a greater warning over things like Rue and Hyssop. I first saw Max doing a recipe on the production of Garum on You Tube, he should have put the recipe in this book to compliment the recipes from Rome and earlier!
Still it is an excellent book and I do hope Max will be following this up with another, for a first time recipe book this is great!
by Genevieve Ray
I have been a long time fan of Max Miller’s. I was an early fan of his YouTube channel. His warmth and active engagement with his audiences would immediately build him an army of readers. His historical research and humour have encouraged many to pick up books and pots and pans.
The Tasting History book is a wonderful companion to the channel. It is a culmination of Miller’s learning and the joy of his discoveries. The recipes have big clear pictures and easy to follow instructions. Interwoven with segments of his research and commentary, jokes and reflections.
In short, this is how you arrive in the book scene. With open friendly material, something to teach, joy to share and as yourself. The first release from Miller is a physical version of his channel and I’m unsurprised that has been a grand success. Roll on book 2.
by Alandebam
Waited a long time for this book after i ordered it apon seeing the authors you tube videos, but it was so worth the wait the book is superb quality, very very well written, beautiful photos, interesting as all hell and is gonna make for some interesting dinners for me!
Love it!
by K A Byrne
Absolutely love it. Nice history and variety of recipes already made a few and they were fun. Also I’ve that reasonable substitutions were provided which is very much appreciated. My partner loves history and has been spending all summer making these recipes