Cecily Brownstone's Associated Press Cookbook PDF Download
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Author: Cecily Brownstone
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 346
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Book Description
Author: Cecily Brownstone
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 346
Get Book Here
Book Description
Author: Kimberly Wilmot Voss
Publisher: Rowman & Littlefield
ISBN: 1442227214
Category : Cooking
Languages : en
Pages : 253
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Book Description
Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, “The Food Establishment,” and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country’s culinary history. The book concludes with a look at how the women’s pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.
Author: Suzanne Jones
Publisher: Xlibris Corporation
ISBN: 9781462845705
Category : Cooking
Languages : en
Pages : 412
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Book Description
This book covers years of writing recipes, columns and commentary. They are my source for an entertaining read with delicious results. It is a friendly book rather than just a kitchen tool. The research, testing and development of workable, accurate and easily understandable recipes carries out the sage advice from my long time mentor, the late Associated Press Food Editor, Cecily Brownstone, who said "Never be just a type writer cook". You will find that the majority of recipes here do not follow any food fads or trends, being more indicative of taste than trend. Dietary restrictions are rarely a factor. You will find sections on appetizers, soups, salads, breads, casseroles (side dishes), main courses and desserts, complete with introductions and sometimes special helps.
Author: Molly O'Neill
Publisher: Workman Publishing
ISBN: 9780894806988
Category : Cooking
Languages : en
Pages : 530
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Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Marion Cunningham
Publisher: Knopf
ISBN: 0375411984
Category : Cooking
Languages : en
Pages : 242
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Book Description
From:Marion Cunningham To:The American home cook Subject (URGENT):The family table We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead · Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf · Vegetables baked and ready for the table · Real salads, substantial enough for lunch or supper, with snappy dressings · Breads and cookies, puddings and cakes that you loved as a child PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself
Author: Cecily von Ziegesar
Publisher: Simon and Schuster
ISBN: 1982147059
Category : Fiction
Languages : en
Pages : 336
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Book Description
The #1 New York Times bestselling author of the Gossip Girl series brings her sharp-eyed and irresistible wit to this “quirky novel of lovable misfits” (Publishers Weekly) chronicling a year in the lives of four families in an upscale Brooklyn neighborhood as they seek purpose and community—until one unforgettable night at a raucous neighborhood party knocks them to their senses. Welcome to Cobble Hill. In this eclectic Brooklyn neighborhood, private storms brew amongst four married couples and their children. There’s ex-groupie Mandy, so underwhelmed by motherhood and her current physical state that she fakes a debilitating disease to get the attention of her skateboarding, ex-boyband member husband Stuart. There’s the unconventional new school nurse, Peaches, on whom Stuart has an unrequited crush, and her disappointing husband Greg, who wears noise-cancelling headphones—everywhere. A few blocks away, Roy, a well-known, newly transplanted British novelist, has lost the thread of his next novel and his marriage to indefatigable Wendy. Around the corner, Tupper, the nervous, introverted industrial designer with a warehouse full of prosthetic limbs struggles to pin down his elusive artist wife Elizabeth. Throw in two hormonal teenagers, a ten-year-old pyromaniac, a drug dealer pretending to be a doctor, and a lot of hidden cameras, and you’ve got a combustible mix of egos, desires, and secrets bubbling in brownstone Brooklyn. “Breezy, witty, and compulsively fun to read” (Kirkus Reviews), Cobble Hill is highly entertaining portrait of contemporary family life and the colorful characters who call Brooklyn home.
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 132400228X
Category : Cooking
Languages : en
Pages : 2126
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Book Description
A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Author: Jane Nickerson
Publisher:
ISBN: 9780813008165
Category : Cooking
Languages : en
Pages : 204
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Book Description
'At long last, we have a Florida cookbook that is really good! Jane Nickerson's Florida Cookbook is the work of a good cook who can write, a rare combination for some reason. Even better, Mrs. Nickerson is possessed of wit and culinary judgment--qualities often lacking in the works of so many other authors who have turned out books containing Florida recipes.
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 0393247678
Category : Cooking
Languages : en
Pages : 1655
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Book Description
A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Author: James Beard
Publisher: Macmillan + ORM
ISBN: 1250027888
Category : Cooking
Languages : en
Pages : 791
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Book Description
The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking. It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more
