Could anyone have guessed that I am writing a book about nuts right now? I guess no one knew but the publisher. Not even me, until I was reminded! But it's almost done and will go into Reaktion's Edible Series (with my pancake book). I've begun to test and photograph recipes. This one is so good I have to share it, as a little foretaste. Take pecans and heat them in a nonstick pan until fragrant. Sprinkle on some powdered cinnamon, ginger, cayenne pepper and a dash of salt. Now while stirring constantly sprinkle on maple sugar. It will melt very quickly and stick to the nuts. Keep stirring until they are nicely coated. Remove from the pan and let cool thoroughly. They are so crunchy, so intriguingly sweet and spicy and salty. Consume with some good strong Redemption Rye, straight. Languish.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!