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Author: William Kitchiner
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 404
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Book Description
This is a practical nineteenth-century cookbook containing recipes and also instructions on how to carve. Published in 1830 it was described as, 'a complete cookbook for Catholic families'. The recipes range from soups and broths, through appetizers, main courses and roast meat dishes, to puddings, sweets and sauces to accompany foods.
Author: William Kitchiner
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 404
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Book Description
This is a practical nineteenth-century cookbook containing recipes and also instructions on how to carve. Published in 1830 it was described as, 'a complete cookbook for Catholic families'. The recipes range from soups and broths, through appetizers, main courses and roast meat dishes, to puddings, sweets and sauces to accompany foods.
Author: William Kitchiner
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 522
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Book Description
Author: William Kitchiner
Publisher: Createspace Independent Publishing Platform
ISBN: 9781725135703
Category :
Languages : en
Pages : 550
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Book Description
The Cook's Oracle; and Housekeeper's Manual by William Kitchiner Among the multitudes of causes which concur to impair health and produce disease, the most general is the improper quality of our food: this most frequently arises from the injudicious manner in which it is prepared: yet strange, "passing strange," this is the only one for which a remedy has not been sought; few persons bestow half so much attention on the preservation of their own health, as they daily devote to that of their dogs and horses. The observations of the Guardians of Health respecting regimen, &c. have formed no more than a catalogue of those articles of food, which they have considered most proper for particular constitutions. Some medical writers have, "in good set terms," warned us against the pernicious effects of improper diet; but not one has been so kind as to take the trouble to direct us how to prepare food properly; excepting only the contributions of Count Rumford, who says, in pages 16 and 70 of his tenth Essay, "however low and vulgar this subject has hitherto generally been thought to be-in what Art or Science could improvements be made that would more powerfully contribute to increase the comforts and enjoyments of mankind? Would to God! that I could fix the public attention to this subject!" We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Author: William Kitchiner
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 432
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Book Description
Author: William Kitchiner
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 504
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Book Description
Author: William Kitchiner
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 432
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Book Description
Author: William Kitchiner
Publisher: Palala Press
ISBN: 9781341249938
Category :
Languages : en
Pages : 442
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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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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: William Kitchiner
Publisher: Palala Press
ISBN: 9781377452760
Category :
Languages : en
Pages : 442
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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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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: J.M. Sanderson
Publisher: Andrews McMeel Publishing
ISBN: 1449434959
Category : Cooking
Languages : en
Pages : 198
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Book Description
Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J. M. Sanderson heavily adapted for American usage, creating not only a cookbook that combined the best of American and European cooking of the time, but perhaps one of the first “international” cookbooks. James M. Sanderson’s The Complete Cook contains over 700 recipes, including “directions for the choice of meat and poultry; preparations for cooking, making soups and broths; boiling, roasting, baking and frying meats, fish; seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, and, with general directions for making wines.” According to the title page and his introduction, Sanderson clearly states that the majority of his book was copied heavily from a well-known English work, and he is but the adaptor. We now know the uncredited author was W. G. Lewis. Sanderson’s small contributions throughout create an excellent combination of American and English cooking. For example, he provides an American recipe for Pumpkin Pie alongside the English version, comments on cooking in the excessive heat of the West Indies, and refers to a superior English method for boiling meat without contact with the water. There are quite a few American recipes cited with their English counterparts and referred to as “the American mode,” for example, “The American Mode of Dressing Salt Fish.” This edition of The Complete Cook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author: William Kitchiner
Publisher: Forgotten Books
ISBN: 9780266243427
Category : Cooking
Languages : en
Pages : 496
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Book Description
Excerpt from The Cook's Oracle, and Housekeeper's Manual: Containing Receipts for Cookery and Directions for Carving It has been his aim to' render food acceptable to the palate, without being expensive to the purse, or offensive to the stomach; nourishing without being inflammatory, and savoury without being surfeiting; constantly endea vouring to hold the balance equal, between the agreeable and the wholesome, the epicure and the economist. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
