Tasting History
Ratings1
Average rating3.5
15
Ratings1
Average rating3.5
Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller 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.
Reviews with the most likes.
I've discovered “Tasting History” through the author's YouTube channel, which piqued my curiosity about his book. Although I don't have a sweet tooth, I found myself more intrigued by the desserts than the main courses. This might be because many main courses are quite acidic, which I prefer to avoid. The desserts often rely heavily on dried fruit, which is great if you enjoy that, but not ideal if it's not your favorite. The Parmesan cheese ice cream sounds interesting, though I'd prefer a substitute for the 235 ml of simple syrup it calls for. The pancakes use 475 ml (1 pint) of whipping cream, which seems rich. Some recipes are lower in sugar, but not all. The Egyptian hummus has a lengthy list of ingredients, yet it might still be something I'd like to try.
Despite some reservations, I found that nearly 40% of the recipes interest me. If you're into history, there's much to learn from this book. Some recipes I'd like to cook include the Parthian chicken, French onion soup with milk, Little Chinese meat cakes, and Mexican tamales. The Texan pecan pie sounds delicious, and the bread pudding, which apparently originated in the USA in 1862, also caught my attention. You live and learn!
