Mrs. Allen on Cooking, Menus, Service PDF Download
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Author: Ida Bailey Allen
Publisher: S.B. Gundy
ISBN:
Category : Cookery, American
Languages : en
Pages : 1048
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Book Description
Author: Ida Bailey Allen
Publisher: S.B. Gundy
ISBN:
Category : Cookery, American
Languages : en
Pages : 1048
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Book Description
![Mrs. Allen on cooking, menus, service, etc. [With plates, including a portrait.] PDF](https://books.google.com/books/content/images/frontcover/ffvuPAAACAAJ?fife=w80-h100)
Author: Ida Cogswell Bailey Allen
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Ida Cogswell Bailey Allen
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1008
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Book Description
Author: Ida Bailey Allen
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 1040
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Book Description
Author: Nicholas Murray Butler
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 350
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Book Description
Vols. 19-34 include "Bibliography of education" for 1899-1906, compiled by James I. Wyer and others.
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Darina Allen
Publisher: Kyle Books
ISBN: 1804192775
Category : Cooking
Languages : en
Pages : 1153
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Book Description
Based on the hugely popular courses at Darina Allen's Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild. So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'Our first lady of food.' The Irish Independent 'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazine
Author: Mrs. Ida Cogswell Bailey Allen
Publisher: Forgotten Books
ISBN: 9780365260530
Category : Cooking
Languages : en
Pages : 840
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Book Description
Excerpt from Mrs. Allen's Cook Book A well rounded dietary 15 the only sensible one. While we should eat to live instead of reversing the process, care in selection and judgment in preparation make our dietetic choice a matter of pleasure and profit as well as of duty. The chemical composition of the body requires foods of similar composition. The author of this book in a delightfully simple manner has presented the problem so that, generally speaking, the body may extract from the foods the maximum amount of building and fuel mate rial with the least expenditure oi dynamic energy. The housewife who studies these chapters cannot fail to find suggestions adaptable, economical and hygienic. It will, of course, be understood that no class of food performs a strictly simple function. For example, while proteins are building foods, they also furnish a consider able amount of heat or energy. Likewise, fats and oils furnish energy and, to some extent, assist in tissue build ing. In other words, any food is likely to react outside its own class. 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.
Author: Ida Cogswell Bailey Allen
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 756
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Book Description
Author: California State Library
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 1090
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Book Description
Volumes for 1971- include annual reports and statistical summaries.
