Oregon Trail Cooking PDF Download
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Author: Mary Gunderson
Publisher: Capstone
ISBN: 0736803556
Category : Cooking, American
Languages : en
Pages : 36
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Book Description
Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who traveled west on the Oregon Trail during the nineteenth century. Includes recipes.
Author: Donna L. Cox
Publisher: CreateSpace
ISBN: 9781419692918
Category : Cooking
Languages : en
Pages : 66
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Book Description
Author: Mary Gunderson
Publisher: Capstone
ISBN: 0736803556
Category : Cooking, American
Languages : en
Pages : 36
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Book Description
Discusses the everyday life, family roles, cooking methods, and common foods of pioneers who traveled west on the Oregon Trail during the nineteenth century. Includes recipes.
Author: Jacqueline B. Williams
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 254
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Book Description
Re-creates the highs and lows of cooking and eating on the Oregon Trail.
Author: Leslie J. Whipple
Publisher:
ISBN: 9780892882342
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Author: Naomi Stanley Kulp
Publisher:
ISBN: 9780964878204
Category : Cooking, American
Languages : en
Pages : 244
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Book Description
Packed with lyrical prose, Oregon Trail diary entries, humorous tidbits, and delicious recipes, this is a gift book to treasure. The recipes span the decades from 1836 (missionary Narcissa Whitman's Camp Bread) to 1990 (great-grandson Steve Martin's Oregon Coast Mussels)--including prize casseroles, main dishes and desserts that fed hungry harvest crews, and simple breads and hearty soups.
Author: Best Books on
Publisher: Best Books on
ISBN: 1623760364
Category :
Languages : en
Pages : 653
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Book Description
Author: Chris Cosentino
Publisher: Clarkson Potter
ISBN: 0770435130
Category : Cooking
Languages : en
Pages : 304
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Book Description
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author: Tamara Omtvedt
Publisher: Cookbooks by Morris Press
ISBN: 9780963124937
Category : Social Science
Languages : en
Pages : 194
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Book Description
Author: Noah Bernamoff
Publisher: Clarkson Potter
ISBN: 0307954498
Category : Cooking
Languages : en
Pages : 525
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Book Description
Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
Author: Melanie Lessard
Publisher:
ISBN: 9780974202402
Category :
Languages : en
Pages : 60
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Book Description
History and cookery are combined in this exciting documentary of the foods that built the west. Ouotes from the Lewis & Clark journals, a map of the indian nations, pen and ink drawings of the animuls that provided food for those pioneers brave enough to build new lives in the new world. Recipe's from 1800 to 1950. Fish and a host of other food delights.
