People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar into cooking and baking, a whole array of possibilities was unearthed. Sugar was the building block for edible sculptures and the main ingredient in lavish creations for Rococo and Baroque banquets. Charlotte Birnbaum uncovers the wonderful world of all things sugary through surprising anecdotes and historical accounts, each accompanied by delectable recipes that are sure to satisfy any sweet tooth. On the Table is a series of publications edited by Charlotte Birnbaum that explores the encounter between food and art.
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