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Author: American lady
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 156
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Book Description
Author: American lady
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 156
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 442
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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 122
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Book Description
While this cookbook was published in New York, Victorian cooks all over the west used them. It not only includes recipes, but pictures and descriptions of kitchen tools as well.
Author: American Home Editors
Publisher: M Evans & Company
ISBN: 9780871312686
Category :
Languages : en
Pages : 572
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Book Description
Author: Tim Miller
Publisher: Rowman & Littlefield
ISBN: 1442253460
Category : Cooking
Languages : en
Pages : 211
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Book Description
American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars’ worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat – even if they don’t.
Author: Cheryl Alters Jamison
Publisher: Broadway
ISBN:
Category : Cooking
Languages : en
Pages : 506
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Book Description
Nothing says American like American home cooking. From a steaming bowl of New England Clam Chowder, to Tucson Chimichangas, to Door County Sour Cherry Pie, these are the dishes that form the soul of our collective culinary heritage. And these are the recipes that bestselling, award-winning authors Cheryl and Bill Jamison serve up right here--in American Home Cooking. In a lively and lucid style that appeals to both novice and experienced cooks, the Jamisons invite you to sample a coast-to-coast feast of more than 300 recipes straight from the heart of America's own home cooking tradition. To the degree that we are what we eat, the dishes are us, a vibrant expression of our national spirit that's as full of robust flavor as the food of any land. Cheryl and Bill speak with authoritative passion on the home-grown culinary tradition. They visited family cheese crafters in Wisconsin, over-nighted with Pennsylvania Dutch farmers between market days, and picked up techniques for frying catfish from the first African American catfish farmer in Mississippi. They talked with a vendor of live poultry in Providence's Little Italy over the din of squawking chickens and quacking ducks and barbecued a whole hog one night and day with a jolly and generous gang of rice farmers from Arkansas. They ate warm fig cake on Okracoke Island and chilled Dungeness crab freshly pulled from Oregon waters. American Home Cooking features the best home cooking the Jamisons found, with outstanding recipes for classic favorites like meat loaf, scalloped potatoes, iceberg lettuce with blue cheese dressing, sticky buns, angel food cake, and lemon meringue pie. Regional dishes with coast-to-coast appeal include Tidewater Peanut Soup, Kansas City Sugar-and-Spice Spareribs, Pennsylvania Dutch Noodles with Corn and Tomatoes, Maui Mango Bread, and Catahoula Sweet Dough Pies. You'll also relish recipes for intriguing local treasures like Louisville Benedictine, Iowa Skinny, and Miles Standish--all sandwiches. Exquisite color photographs illustrate the dishes, and sidebars celebrate our nation's food fancies, from peanut butter to po'boys, and memorable cooks, from Lydia Marie Child to Julia Child. Destined to become a culinary classic, this sweeping collection offers delicious ideas for every meal and occasion, every day of the year. Bring the best of America's home cooking tradition into your home with American Home Cooking.
Author: Jessamyn Neuhaus
Publisher: JHU Press
ISBN: 1421407329
Category : History
Languages : en
Pages : 510
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Book Description
A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholarship and a focus on prescriptive food literature, Manly Meals makes an original and useful contribution to our understanding of how gender roles are institutionalized and perpetuated.” —Warren Belasco, senior editor of The Oxford Encyclopedia of American Food and Drink “An excellent addition to the history of women’s roles in America, as well as to the history of cookbooks.” —Choice
Author: Grace E. Denison
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 537
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 123
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 320
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Book Description
