Hand-book of Practical Cookery PDF Download
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Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 492
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Book Description
Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 492
Get Book Here
Book Description
Author: Pierre Blot
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486
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Book Description
Author: Pierre Blot
Publisher: Applewood Books
ISBN: 1429012722
Category : Cooking
Languages : en
Pages : 490
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Book Description
Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the ""good things in life"" making one's mind and body better.
Author: A Boston Lady
Publisher: Andrews McMeel Publishing
ISBN: 1449434916
Category : Cooking
Languages : en
Pages : 203
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Book Description
With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, soufflés, “jumbles,” wafers, biscuits, meringues, nougats, bouchées, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more—over 400 recipes that describe many favorite sweets of the day. Although economy was a factor in her recipe selection, the unknown author had high standards of presentation for desserts, asserting in her Introduction, “In arranging the table, the greater number of handsome dishes and high stands that can be available the better, as glaces, fruits, compotes, and confectionery look much handsomer when so displayed.” Clearly, she set an elegant dessert table in her own home. This edition of The Dessert Book 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: Seth Shaler Arnold
Publisher: Andrews McMeel Publishing
ISBN: 1449436331
Category : Cooking
Languages : en
Pages : 55
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Book Description
When Seth Arnold’s wife became ill, he took over management of the household until he himself became temporarily unable to perform the chores. He soon realized that although his daughters could perform various tasks, they had no idea how to take over planning and everyday maintenance of the home. He wrote The Intellectual House-keeper to help the girls plan for and anticipate the tasks necessary in order to become household managers and not just domestic servants of their parents. Through a series of questions organized by day of the week and season of the year, Arnold encourages the girls to think for themselves, develop independence, and plan in advance for home and kitchen chores. There are also sections on managing illness, wounds, furniture, and clothing. “This may be used as a kind of family school-book, to assist parents in educating their daughters for business. If mothers will take the pains to teach their daughters in a regular manner, one week [of chores], by a series of practical questions . . . How much might they save their girls from unpleasant and mortifying circumstances, and their husbands from great trouble, care, anxiety, and unhappiness!”
Author: E.J. Verstille
Publisher: Andrews McMeel Publishing
ISBN: 1449436293
Category : Cooking
Languages : en
Pages : 244
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Book Description
We do not have specific information about how Mrs. E.J. Verstille of Georgia acquired her cookery skills, but it is likely that one of her reasons for compiling her cookbook was to preserve the traditions of southern cookery during the chaotic post-Civil War reconstruction era. Her recipes have a distinct Germanic flavor, but they also represent the classic culinary methods and ingredients of the South. Her chapters include Soups, Fish, Meats, Sauces, Vegetables, Bread, Battercakes and Waffles, Yeast, Cakes. Icing, Pastry, Puddings and Custards, Promiscuous Dishes, Preserves, Jellies, Wines and Cordials, Pickles, Dishes for the Sick, and Miscellaneous. (household advice and general techniques). This edition of Verstille’s Southern Cookery by Mrs. E.J. Verstillewas 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 life 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 includes approximately 1,100 volumes.
Author: Mary Holland
Publisher: Andrews McMeel Publishing
ISBN: 1449434932
Category : Cooking
Languages : en
Pages : 252
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Book Description
The details of Mary Holland's life are not available, but we do know that The Modern Family Receipt Book was her second book after The Complete Economical Cook and Frugal Housewife: An Entirely New System, published in London in the early nineteenth century. Both books were very successful in England, and as a result, American publisher R. Desilver of Philadelphia brought out an American edition of Modern Family Receipts. There is no indication that the contents were modified for life in the New World. Expanding her subject matter in Modern Family Receipts, Mrs. Holland compiled a comprehensive instruction and recipe book covering every possible activity in contemporary household management. Topics include agriculture; brewing; making varnishes and cement; bleaching, dyeing, scouring; perfumes and cosmetics; gardening; ink; paints, painting, and colour-making; clothes; destroying vermin; building; health; and miscellaneous advice covering everything else imaginable. A treasury of information about cooking, home and farm life of the day. This edition of The Modern Family Receipt Book 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: American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
ISBN: 1449436277
Category : Cooking
Languages : en
Pages : 147
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Book Description
In the unknown author’s preface, she describes her purpose as to provide ladies with suggestions for what is reasonable for their tables for each day in the week, so they can easily provide an agreeable variety to their families. The menus are organized by month with seasonal considerations, and then by day of the week (to be repeated within that month as needed), and by meal: breakfast, tea or lunch (if dinner is late) and dinner with several courses from soup to dessert. This edition of What Shall We Eat? 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 life 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 includes approximately 1,100 volumes.
Author: Thomas Hopkins
Publisher: Andrews McMeel Publishing
ISBN: 144943505X
Category : Cooking
Languages : en
Pages : 44
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Book Description
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating. Dr. T. and Mrs. L.A. Hopkins were among these pioneers, passionately recommending the convenience of adding dry ingredients like baking soda and cream of tartar to flour in advance and keeping a quantity on hand for all household baking needs. They describe the superiority of their prepared flour mixtures (for breads, cakes, etc.) in scientific terms and tell how the interaction of liquids and gases creates lighter or heavier dough depending on the end product. The Hopkinses included extravagant claims for their “powders,” citing healthier baked goods, more efficiency in the kitchen, and less expense because fewer eggs and shortening are needed among the benefits. Recipes for a wide variety of baked goods using the flour mixtures are included, as well as rules for eating and lifestyle, advocating the avoidance of animal foods, spices, alcohol, strong tea and coffee; eating between meals; going to sleep soon after eating; and eschewing hard-to-digest foodstuffs, such as cheese, greasy meat, and raw fruit. No “exercise of body or mind,” or reading is advisable immediately after eating. This edition of Science in the Kitchen 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: Albert Bellows
Publisher: Andrews McMeel Publishing
ISBN: 1449434991
Category : Cooking
Languages : en
Pages : 437
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Book Description
In this fascinating volume, which contains material from his second book, How Not to Be Sick, Bellows presents the argument that science has supplied practical treatises on agriculture and horticulture so that every intelligent farmer or gardener can cultivate his fruits, vegetables, and grains to supply high nutritional content in foods. But the general public is ignorant of the laws of nature and which foods will supply the correct ingredients for a healthy body and to prevent illness. He asserts that people give their pigs the food that children need to develop muscle and brain, and they give their children what pigs need to develop fat. The Philosopy of Eating was written to inform people about the practical science of eating well and to correct erroneous and dangerous habits of society related to food. A largely vegetarian diet, Bellows’s book lays out in great detail which foods are good for various categories of people (a “thinking” man’s diet vs. a laborer’s diet) and which are poison or dangerous to all. This edition of The Philosophy of Eating 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.
