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.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.