Long before radios or televisions appeared in the average home, the hearth was the center of the home and of family life. This engaging book of essays by five food historians looks at how food was prepared and cooked during the hearth's reign. Topics include the evolution of the cast-iron range; the roasting of oxen over outdoor fires; the royal roasting ranges in the kitchens of Windsor Palace; the clockwork devices used for open-fire roasting; the history of barms and leavens; and cooking techniques for beehive ovens. The text is augmented by numerous illustrations (although not one of a beehive oven, sadly). Distributed in North America by The David Brown Book Co. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)