The Accomplished Housekeeper, and Universal Cook PDF Download
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Author: T. Williams (cook.)
Publisher:
ISBN:
Category : Carving (Meat, etc.)
Languages : en
Pages : 348
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Book Description
Author: T. Williams (cook.)
Publisher:
ISBN:
Category : Carving (Meat, etc.)
Languages : en
Pages : 348
Get Book Here
Book Description
Author: T. Williams (cook.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 316
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Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Collectors and collecting
Languages : en
Pages : 132
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Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
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Book Description
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3368261428
Category : Fiction
Languages : en
Pages : 202
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Book Description
Reprint of the original, first published in 1913.
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3861952912
Category : Cooking
Languages : en
Pages : 202
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Book Description
This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Author: William Augustus Henderson
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 498
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Book Description
Author: Emma Kay
Publisher: Pen and Sword History
ISBN: 1526757494
Category : Cooking
Languages : en
Pages : 324
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Book Description
A cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians. The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time. Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.
Author: Victoria R. Rumble
Publisher: McFarland
ISBN: 0786453907
Category : Social Science
Languages : en
Pages : 281
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Book Description
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Author: Rae Katherine Eighmey
Publisher: Smithsonian Institution
ISBN: 1588345998
Category : Cooking
Languages : en
Pages : 305
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Book Description
In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
