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Author: Maria J. Moss
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
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Book Description
Author: Maria J. Moss
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 150
Get Book Here
Book Description
Author: Maria J. Moss
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 109
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Book Description
DigiCat Publishing presents to you this special edition of "A Poetical Cook-Book" by Maria J. Moss. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Moss Maria J
Publisher: Hardpress Publishing
ISBN: 9781318955237
Category :
Languages : en
Pages : 126
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Maria J Moss
Publisher:
ISBN: 9781805475965
Category : Cooking
Languages : en
Pages : 0
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Book Description
Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent. Celery seeds give the flavor of the plant to soups. Parsley should be cut close to the stalks, and dried on tins in a very cool oven; it preserves its flavor and color, and is very useful in winter. Artichoke bottoms, which have been slowly dried, should be kept in paper bags, and truffles, lemon and peel, &c., in a very dry place, ticketed. Pickles and sweetmeats should be preserved from air: where the former are much used, small jars of each should be taken from the stock-jar, to prevent frequent opening. Some of the lemons and oranges used for juice should be pared first, to preserve the peel dry; some should be halved, and, when squeezed, the pulp cut out, and the outsides dried for grating. If for boiling any liquid, the first way is best. When whites of eggs are used for jelly, or other purposes, contrive to have pudding, custards, &c., to employ the yolks also. Gravies or soups put by, should be daily changed into fresh scalded pans. If chocolate, coffee, jelly, gruel, bark, &c., be suffered to boil over, the strength is lost. The cook should be charged to take care of jelly bags, tapes for the collared things, &c., which, if not perfectly scalded and kept dry, give an unpleasant flavor when next used. Hard water spoils the color of vegetables; a pinch of pearlash or salt of wormwood will prevent that effect. When sirloins of beef, loins of veal or mutton come in, part of the suet may be cut off for puddings, or to clarify; dripping will baste everything as well as butter, fowls and game excepted; and for kitchen pies nothing else should be used. Meat and vegetables that the frost has touched should be soaked in cold water two or three hours before they are used, or more if much iced; when put into hot water, or to the fire until thawed, no heat will dress them properly.
Author: Maria J. Moss
Publisher:
ISBN: 9780405022135
Category : Cooking, American
Languages : en
Pages : 144
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Book Description
Author: Maria Moss
Publisher:
ISBN: 9783744763370
Category :
Languages : en
Pages :
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Book Description
Author: Nicole Gulotta
Publisher: Shambhala Publications
ISBN: 0834840650
Category : Cooking
Languages : en
Pages : 225
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Book Description
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
Author: Moss Maria J
Publisher: Legare Street Press
ISBN: 9781017912258
Category :
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Sue Owen
Publisher: LSU Press
ISBN: 0807132209
Category : Poetry
Languages : en
Pages : 74
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Book Description
In the dark poetry of her newest collection, Sue Owen reflects on the devil’s dreams, the hammering of the last nail in a coffin, and the brilliant death of a shooting star. Owen turns proverbial sayings (in “Getting to the Point,” “Until Hell Freezes Over,” or “If the Other Shoe Drops”) into fully developed parables that examine and elaborate upon the assumptions we all make. This is a cookbook with recipes that instruct, where hell becomes a kitchen of wisdom and insight. The heat in these poems reminds us of the evil in our contemporary lives and challenges us to look straight at it, without fear.
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Author: Maria J Moss
Publisher: Legare Street Press
ISBN: 9781015109490
Category :
Languages : en
Pages : 152
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
