The Four-star American Community Cookbook PDF Download
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Author: Anne Patterson Dee
Publisher: Running Press Book Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
More than 350 best-ever regional recipes chosen from America's finest community cookbooks.
Author: Anne Patterson Dee
Publisher: Running Press Book Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
More than 350 best-ever regional recipes chosen from America's finest community cookbooks.
Author: Peggy Wolff
Publisher: U of Nebraska Press
ISBN: 080323645X
Category : Cooking
Languages : en
Pages : 280
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Book Description
"A collection of essays exploring the foods and food culture of the American Midwest"--Provided by publisher.
Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73
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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: American Revolution Bicentennial Administration
Publisher:
ISBN:
Category :
Languages : en
Pages : 662
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Book Description
Author: American Revolution Bicentennial Administration
Publisher:
ISBN:
Category : American Revolution Bicentennial, 1776-1976
Languages : en
Pages : 678
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Book Description
Author: Laurel Evans
Publisher: Rizzoli International Publications
ISBN: 0789345609
Category : Cooking
Languages : en
Pages : 0
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Book Description
This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook. Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre. Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region. From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0307767566
Category : Cooking
Languages : en
Pages : 386
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Book Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Author: Amelia Simmons
Publisher: Applewood Books
ISBN: 155709439X
Category : Cooking
Languages : en
Pages : 90
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Book Description
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 648
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Book Description
Includes entries for maps and atlases.
Author: Gooseberry Patch
Publisher: Rowman & Littlefield
ISBN: 1620931087
Category : Cooking
Languages : en
Pages : 229
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Book Description
Festive family recipes, gifts from the kitchen and sweet Christmas memories...share the joys of the season! Cookbook includes chapters like Chilly-Day Soups, Cookies by the Dozen & Gifts in Good Taste.
