In February of 2020, Max Miller started the YouTube show Tasting History with Max Miller. It soon became an internet sensation. And Max an almost overnight success. I didn’t find Tasting History until a year ago when it popped up in my YouTube feed and what a delight this show is. If you are a Food Network fan, you will understand that Tasting History is a solid mix of Alton Browns Good Eats and The Two Fat Ladies. It’s a brilliant show that takes a recipe from long ago, gives you the history of the dish, and then shows you how to make it. A few of my favorite episodes are Pumpion Pie the fore runner of our pumpkin pie, Gingerbread, and Soul Cakes. Max Didn’t start out life as a cook or a chef. It was on a trip to Disney World with a friend where he got stuck in the hotel as his friend got sick. They binge watched early episodes of the Great British Baking Show with the original hosts and format. This format occasionally gave some history to the food the contestants were preparing. Max got hooked and began to become his own home cooking master. Just before Covid hit, he began his show Tasting History with Max Miller. After Covid hit Max got furloughed from his job but his show really took off. Everyone was home, and everyone was cooking. His show soared in popularity and a YouTube legend was born. I have to admit that I am a bit of a snob. YouTube shows seemed to be about well-to-do young people showing off their swag. I liked the clips of old movies and TV shows and seeing the inside of the rehearsal rooms for Broadway shows but beyond that I felt YouTube had very little of interest to me Max changed that. I love Tasting History. I have yet to actually cook from his show, but I will soon. The recipes, though truly ancient at times, he has made clear and adapted for a modern kitchen. His history lessons are spot on. In anticipation of the crowning of King Charles, Max did a show on Coronation Chicken, a dish that was served at Queen Elizabeth’s coronation. It looked delicious and fairly simple to make. While preparing the dish, he gave us quite the history of English coronation Banquets. His show is run once a week and releases on Tuesdays. Anyone who loves good cooking and wonderful stories will love this show. And to top it off Max has just released his first cookbook called Appropriately Tasting History by Max Miller with Ann Volkien. This book has 4000 years’ worth of recipes. I know this because it says so on the cover. The book is divided into five sections. The Ancient World, The British Isles, Continental Europe, The Near and Far East and The New World. Each recipe in the book has a history lesson on the particular dish and the time it was prepared. The Recipe follows the history. The recipes are clear and easy to understand. Some of the ingredients may be not what you normally find in your pantry but most of the more exotic ingredients, if not all, can be found for purchase via the Internet. Personally, I have found purchasing ingredients on the internet to find ingredients you can’t get here. Mary Berry, the British equivalent to Julia Child or Rachel Ray, made gingerbread from stem ginger. I had no idea what stem ginger was, but I found it easily accessible with an Internet search. Max’s book is fun, and entertaining and I can’t wait to dive in and try some of the recipes here. There’s an ancient Lamb Stew, a British mead, a European Beef with Garlic Harvester Sauce (The recipe is specifically from Transylvania), Little Meat Cakes from China, and from The New World, an amazing recipe for Egg Nog. I know this one will be good as I saw him make it on the show. This is really a great cookbook and a lot of fun. I can see it being used as a reference book or even the basis of school projects. The more we get to know about ancient and surrounding cultures the more we come together and bond as the one big world family we truly are and food always speaks for us. If you have yet to watch Max on YouTube, I highly recommend him. If you have watched him then you know how good he is so get out there and buy those cookbooks. You’ll be glad you did.

History has never tasted so good! Move over dry history books, and make room for Tasting History! Max Miller has done the Impossible, he’s made history delicious. This book is like a time machine, but instead of a boring seatbelt, it straps you in with recipes, wit, and just the right amount of historical spice. It's like having your history-loving, food-obsessed friend teach you ancient secrets while you both drink wine (which is very historical, by the way). In conclusion, buy this book. Your taste buds and your trivia brain will thank you.

One armchair historian and amateur chef whose intellectual inquisitiveness, indomitable spirit, and immense charm guides the reader effortlessly through the historical background of a dish and provides comprehensive instructions on how to prepare it with available ingredients or helpful substitutions for those hard-to-find ingredients; a spirit of adventure on the reader's part to understand that this cookbook is unlike any other he or she has probably read before; an understanding that the dishes this cookbook presents come from diverse cultures and peoples the world over; and a willingness to delve into how history has influenced what we eat today. In short, these ingredients are the essential part of the master recipe for all those contained in "Tasting History: Explore the Past through 4,000 Years of Recipes. " Just a couple of weeks ago, I stumbled upon Max Miller's YouTube channel, "Tasting History with Max Miller," and, truth be told, I was captivated from the start. The first episode I watched was the one where he prepared the fish sauce garum from scratch using a less intricate recipe than another one. I immediately thought that either this guy has to be inspired by his love of history to prepare such recipes of antiquity from their best original source, or that he is totally crazy. After watching a few more episodes, I was inexorably convinced that he is, indeed, crazy for his twin loves of history and cooking. In his series of YouTube episodes, his intellectual curiosity for history takes him to diverse eras and locales to deduce when a particular recipe first appeared and how it has evolved, if it actually has, from its origins. He is also more than ready to debunk false histories surrounding recipes, such as those surrounding potato chips. When I discovered that he had written a cookbook, I realized that I had to obtain a copy to read, enjoy, and cook from. I was a bit apprehensive, though, because I doubted that his lighthearted, charming personality so clearly on display in his presentations would adequately be conveyed in written form. I need not have worried. Max's bubbly personality, insatiable curiosity, and quest for accuracy clearly shine through this entire book. The histories preceding each recipe convey a synopsis of the history of the recipe, and the recipes themselves could not be easier to follow. I began to "test drive" this cookbook by making a few of the easier recipes (Aztec Chocolate, page 217; French Lemonade, page148; Bread Pudding, page 224) before proceeding to some of the more detailed ones (Onion Soup with Milk, page 151; Pancakes from 1658 England, page 93). The recipes all turned out excellently, and, I must admit, the pancake recipe has now spoiled me for any other pancake recipe I've ever made. Similarly, the onion soup recipe has opened my eyes to a new version that is as good as, if not better than, the broth-based recipe most people swear by. Now, I must admit that I will probably never prepare all the recipes Max has included in his book. For example, the recipe for Spartan Black Broth (page 28) has an ingredient that I probably couldn't get even if I were willing--but, then again, I have never wanted to be a Spartan warrior anyway. (I've never prepared all the recipes like the stuffed boar's head from the "Joy of Cooking," either.) But the recipes I have prepared from Max's book entice me to discover more in this cookbook, and even more from his YouTube series. For those of you who are still unsure as to whether to purchase this cookbook, I would heartily suggest that you watch some of Max's "Tasting History" episodes on YouTube to introduce yourself to this unique historian/chef/bon vivant. I am certain that, if you enjoy cooking and you enjoy learning from an expert in his field, you will find "Tasting History: Explore the Past through 4,000 Years of Recipes" a worthwhile, if not essential, addition to your cookbook library. My only regret is that I don't have an autographed copy!

As a house of history lovers that enjoy cooking, this cook book is a must-have! The recipes are unique yet easy to follow and understand, the history of the dish provided is interesting and fun to learn, and the recipes themselves are almost all outstanding! (The blood porridge type dish from Sparta being the one possible exception. Even their contemporaries were hesitant to dig in.) We've been thoroughly enjoying this book and can't wait to try the next recipe!

We love Max's show and now this cookbook! We have a blast reading the history behind each recipe and so far everything has been great. There are a couple that weren't our favorite, but my husband and I had so much fun cooking them together. I highly recommend for those who love cooking, eating, and history!

This book is a great read and a wonderful gift for anyone interested in food or history. The author turned some often fragmented bits and pieces of the historical record into practical recipes, possible for pretty much any home chef to recreate and enjoy. Lots of fun.

Para quem ainda não segue este canal no youtube, corre e vai asssitir! Esse livro é uma compilação de receitas históricas, curiosas e interessantes, que marcaram época ou foram esquecidas com o tempo. O livro chegou impecável e antes do prazo. Recomendo mil vezes!

I had been eagerly awaiting for this book to come. I had pre-ordered it as soon as it was possible. My expectations were high and this cookbook exceeded my expectations! The number of recipes included is more than I thought. The level of detail and pictures, both historical and of food, are fantastic. I am so glad that the Sally Lunn Buns recipe is included, they so good, I made that recipe multiple times after watching the Tasting History YouTube video. I use my bread machine for the mixing/kneading and first rising step. I am looking forward to trying the other recipes, especially the Tuh’u and Hummus Kassa. If you love history and cooking, you need this book!

Play Video Für Fans des YouTube Kanals ein tolles Nachschlagewerk. Qualitativ hochwertiges Papier, mit schönen Bildern und sehr treu das Konzeptes geschichtliche Hintergrund und gut nachvollziehbare Rezepte. In der Auswahl sind ein paar die ich niemals ausprobieren werde, die aber für tollen Gesprächsstoff sorgen und bestimmt eine tolle Idee zum Beispiel für Halloween Gerichte sind. Die meisten Rezepte sind allerdings bekannt oder extravagant und sicherlich etwas, was Familie und Gäste noch nicht kennen. Die Rezepte sind toll geschrieben. Der geschichtliche Hintergrund ist sehr interessant das Buch ist sehr gut gemacht . Es ist auf jeden Fall kein Kochbuch, wie jedes andere. ein sehr interessantes Geschenk für kochbegeisterte und Fans des YouTube Kanals.

Fue un regalo

Achat pour un cadeau. Très satisfaite, livre reçu dans les délais annoncés, beau, très original et intéressant pour un passionné de cuisine et de cultures au fil des continents et de l'Histoire. J'ai juste regretté que tous les plats n'aient pas été photographiés (belles photographies par ailleurs !) mais ce n'est vraiment pas grave au vu de la qualité de l'ouvrage, que je recommande vivement