Oswald Rivera
The Pharaoh’s Feast
From Pit-Boiled Roots to Pickled Herring, Cooking through the Ages with 110 Simple Recipes

Oswald Rivera accomplished his mission: to cook his way through history. With a unique blend of fact-based storytelling and recipes that range from Pigeon Stew to Victory Pudding, The Pharaoh's Feast invites history to the dinner table, giving readers a taste of our culinary heritage.

The Pharaoh's Feast has a decidedly universal appeal, with recipes from the United States and China, Europe and India, the Middle East and South America. Both recipes and stories are an eclectic mix of the obscure and the familiar, from Esau's biblical Mess of Pottage to Irma Rambauer's Classic Meat Loaf.

Drawing on written records from the middle of the fifth century B.C. onward, Rivera, a veteran cookbook author, simply (and as accurately as possible) recreates ingredient lists and recipes so that today's home cook can prepare historic delights. Rivera adheres as much as it is practical to the standards of yore but isn't opposed to utilizing more modern methods that will yield similar results. Where ingredients aren't available, he will substitute, with his careful cook's pallet set on rendering the same flavor.

The perfect cookbook for the culinarily curious, this fact- and fun-filled history includes the following recipes: Tarru-Bird Stew, Bamya, Barley Bread, Roman Sauce for Boiled Meat, New Peas for a Fish Day, Gazpacho con Ajo Blanco, Mongolian Hot Pot, Poached Sturgeon, Corn Pone, Indian Pudding, Potato Pie, and Cheese Fondue, among many, many more.

Oswald Rivera lives in New York City and is the author of Puerto Rican Cuisine in America and Fire and Rain.

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