A Complete System of French Domestic Cookery, Formed Upon Principles of Economy, and Adapted to the Use of Families of Moderate Fortune PDF Download
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Author: Antoine B. Beauvilliers
Publisher:
ISBN:
Category :
Languages : en
Pages : 404
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Book Description
Author: Antoine B. Beauvilliers
Publisher:
ISBN:
Category :
Languages : en
Pages : 404
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Book Description
Author: Antoine B. Beauvilliers
Publisher: BoD – Books on Demand
ISBN: 3385607477
Category : Fiction
Languages : en
Pages : 402
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Book Description
Reprint of the original, first published in 1837.
![A New System of Domestic Cookery. Formed Upon Principles of Economy and Adapted to the Use of Private Families. By a Lady [i.e. Maria Eliza Rundell] .. New Ed PDF](https://books.google.com/books/content/images/frontcover/osJgAAAAcAAJ?fife=w80-h100)
Author: Maria Eliza Rundell
Publisher:
ISBN:
Category :
Languages : en
Pages : 436
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Book Description
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 330
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Book Description
![A New System of Domestic Cookery: Formed Upon Principles of Economy, and Adapted to the Use of Private Families. By a Lady [i.e. Maria Eliza Rundell]. With the Addition of Many New Receipts. A New Edition PDF](https://books.google.com/books/content/images/frontcover/b_C_P_etbKcC?fife=w80-h100)
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category :
Languages : en
Pages : 376
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Book Description
Author: Antoine B. Beauvilliers
Publisher: BoD – Books on Demand
ISBN: 3385607485
Category : Fiction
Languages : en
Pages : 402
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Book Description
Reprint of the original, first published in 1837.
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455
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Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author: Anne Willan
Publisher: Univ of California Press
ISBN: 0520244001
Category : Cooking
Languages : en
Pages : 344
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Book Description
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Author: Michelle DiMeo
Publisher: Manchester University Press
ISBN: 1526129906
Category : Literary Criticism
Languages : en
Pages : 287
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Book Description
This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.
Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 852
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Book Description
