The Cooks and Confectioners Dictionary; Or, The Accomplish'd Housewifes Companion ... PDF Download
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Author: John Nott
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 644
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Book Description
Author: John Nott
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 644
Get Book Here
Book Description
![The Cooks and Confectioners Dictionary: Or, The Accomplish'd Housewives Companion. The Second Edition with Additions. [or Rather, Compiled] Revised and Recommended by John Nott, Etc PDF](https://books.google.com/books/content/images/frontcover/0UpiAAAAcAAJ?fife=w80-h100)
Author: John NOTT (Cook.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 646
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Book Description
Author: John Nott
Publisher: Andesite Press
ISBN: 9781296528041
Category :
Languages : en
Pages : 642
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Nott
Publisher:
ISBN: 9781293948545
Category :
Languages : en
Pages : 642
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 0244029636
Category : Cooking
Languages : en
Pages : 296
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Book Description
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author: Sarah B. Hood
Publisher: Reaktion Books
ISBN: 178914390X
Category : Cooking
Languages : en
Pages : 137
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Book Description
Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3368261436
Category : Fiction
Languages : en
Pages : 202
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Book Description
Reprint of the original, first published in 1913.
Author: Jim Chevallier
Publisher: Rowman & Littlefield
ISBN: 144227283X
Category : History
Languages : en
Pages : 267
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Book Description
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.
Author: John Nott (cook.)
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 0
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Book Description
Author: Eugenia Bone
Publisher: Rodale Books
ISBN: 1609619870
Category : Nature
Languages : en
Pages : 369
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Book Description
An incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has been prized for its diverse properties—medicinal, ecological, even recreational—and has spawned its own quirky subculture dedicated to exploring the weird biology and celebrating the unique role it plays on earth. In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century. Engrossing, surprising, and packed with up-to-date science and cultural exploration, Mycophilia is part narrative and part primer for foodies, science buffs, environmental advocates, and anyone interested in learning a lot about one of the least understood and most curious organisms in nature.
