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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 444
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 444
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Book Description
Author: Esther Allen Howland
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 120
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 492
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Book Description
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 426
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Book Description
Author: Hilary Spurling
Publisher: Faber & Faber
ISBN: 9780571247332
Category : Cooking, English
Languages : en
Pages : 266
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Book Description
A classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life.
Author: Catharine Esther Beecher
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 330
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Book Description
Author: William Augustus Henderson
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 778
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Book Description
Author: Esther Allen Howland
Publisher:
ISBN:
Category : Carving (Meat, etc.)
Languages : en
Pages : 0
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Book Description
Author: Sarah Rutledge
Publisher: Univ of South Carolina Press
ISBN: 9780872493834
Category : Cooking
Languages : en
Pages : 346
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Book Description
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
Author: Eliza Smith
Publisher: Andrews McMeel Publishing
ISBN: 1449428258
Category : Cooking
Languages : en
Pages : 239
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Book Description
First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742. Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.
