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Author: John Mollard
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 394
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Book Description
Author: John Mollard
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 394
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Book Description
Author: John MOLLARD
Publisher:
ISBN:
Category :
Languages : en
Pages : 396
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Book Description
Author: John Mollard
Publisher: Read Books Ltd
ISBN: 1473347793
Category : Cooking
Languages : en
Pages : 186
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Book Description
First published in 1802, 'The Art Of Cookery Made Easy And Refined' is a vintage, beginner friendly cookbook comprising a wide variety of interesting and delectable recipes. These simple, step-by-step recipes will appeal to those looking to expand their culinary repertoire and would make or fantastic additions to kitchen collections. Contents include: 'Beef Stock', 'Veal Stock, for Soups', 'Consumé, or the Essence of Meat', 'Cullis, or a Thick Gravy', 'Liquid of Colour for Sauces, etc.', 'Benshamelle', 'To make a Pressing of Flour and Butter for Cullis or Benshamelle', 'Soup a la Reine', 'Crayfish Soup', 'Vermicelli Soup (White)', 'To Make a Lesson', 'Cleared Brown Stock for Gravy Soups', etc. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, high-quality, modern edition complete with the original text and images.
Author: John Mollard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252
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Book Description
Author: John MOLLARD
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
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Book Description
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Hannah Glasse
Publisher:
ISBN:
Category :
Languages : en
Pages : 566
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Book Description
Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 462
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Book Description
Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 376
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Book Description
Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 450
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Book Description
