The English Art of Cookery, According to the Present Practice PDF Download
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Author: Richard Briggs
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 722
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Book Description
Author: Richard Briggs
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 722
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Book Description
Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 450
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Book Description
Author: Maestro Martino of Como
Publisher: Univ of California Press
ISBN: 9780520928312
Category : Cooking
Languages : en
Pages : 224
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Book Description
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Author: John Farley
Publisher: Applewood Books
ISBN: 1429012048
Category : Cooking
Languages : en
Pages : 438
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Book Description
John Farley, formerly principal cook at the London Tavern, designed his 1811 ""The London Art of Cookery..."" to be a complete source of recipes and cooking information for housewives and domestic servants. Containing ""every elegant and plain preparation in improved modern cookery -- Pickling, potting, salting, collaring, and sousing -- The whole art of confectionary, and making of jellies, jams, and creams, and ices -- The preparation of sugars, candying, and preserving -- Made wines, cordial-waters, and malt-liquors -- Bills of fare for each month -- Wood-cuts, illustrative of trussing, carving, &c,"" as well as preparations for meats, vegetables, and soups, this work is a complete reference full of recipes that would easily be adapted to today's kitchen.
Author: Vicky Hayward
Publisher: Rowman & Littlefield
ISBN: 1442279427
Category : Cooking
Languages : en
Pages : 321
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Book Description
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
Author: John Mollard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252
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Book Description
Author: Terence Scully
Publisher: Boydell Press
ISBN: 9780851154305
Category : Cooking
Languages : en
Pages : 296
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Book Description
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author: Richard Briggs
Publisher: Arkose Press
ISBN: 9781344640602
Category :
Languages : en
Pages : 714
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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: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category : Cooking
Languages : en
Pages : 943
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Book Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Author: Hilda Leyel
Publisher: Routledge
ISBN: 1136198091
Category : Social Science
Languages : en
Pages : 471
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Book Description
First published in 2005. This compendium of cookery, though it concentrates on staple western food that is always available, contains a wealth of recipes sure to pique the interest of cooks and connoisseurs of fine food. Unique chapters cover flower cookery, Chinese scented teas, an 'Arabian Nights' dinner and special children's cookery. It is the author's strong belief that good cooking is one of the attainable amenities of everyday life.
