As Featured On
View more of The History Kitchen’s
videos in the Video Archives.
Tori highly recommends these fabulous food history reads...
- 97 ORCHARD In “97 Orchard,” Jane Ziegelman explores the culinary life of New York’s Lower East Side around the turn of the twentieth century—where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life.
- THE MEDIEVAL KITCHEN – RECIPES FROM FRANCE AND ITALY “The Medieval Kitchen” is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages.
- THE OXFORD COMPANION TO AMERICAN FOOD AND DRINK Offering a panoramic view of the history and culture of food and drink in America, “The Oxford Companion to American Food and Drink” provides a concise, authoritative, and exuberant look at this modern American obsession.
A detailed history of the Boston Cream Pie, including a delicious classic recipe from food historian Gil Marks.
Roast Duck with Rum – delicious vintage holiday recipe from “Through Europe with a Jug of Wine” by Morrison Wood.
Learn the history of Calumet baking powder and Parker House Rolls, then try a simple vintage recipe from 1918 for Parker House Rolls.
Prohibition, bootlegging, and “The Great Gatsby.” Learn about the 1920′s and try a vintage cocktail recipe from the flapper period.
A cookbook’s journey from Anne Willan to Tori Avey. Read about Anne’s new memoir One Soufflé at a Time and try her recipe for Petits Financiers.
An easy vintage family recipe for Oven-Barbecued Chicken from Cary Grant, featured in the 1939 cookbook “What Actors Eat When They Eat!”