Martha Washington's Booke of Cookery and Booke of Sweetmeats PDF Download
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Author: Karen Hess
Publisher: Columbia University Press
ISBN: 9780231049313
Category : Biography & Autobiography
Languages : en
Pages : 532
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Book Description
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Author: Lily Haxworth Wallace
Publisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 268
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Book Description
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
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Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Karen Hess
Publisher: Columbia University Press
ISBN: 9780231049313
Category : Biography & Autobiography
Languages : en
Pages : 532
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Book Description
This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Author: New York (State). Legislature. Senate
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1810
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Book Description
Author: Laura Sangha
Publisher: Routledge
ISBN: 1317222016
Category : History
Languages : en
Pages : 313
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Book Description
Understanding Early Modern Primary Sources is an introduction to the rich treasury of source material available to students of early modern history. During this period, political development, economic and social change, rising literacy levels, and the success of the printing press, ensured that the State, the Church and the people generated texts and objects on an unprecedented scale. This book introduces students to the sources that survived to become indispensable primary material studied by historians. After a wide-ranging introductory essay, part I of the book, ‘Sources’, takes the reader through seven key categories of primary material, including governmental, ecclesiastical and legal records, diaries and literary works, print, and visual and material sources. Each chapter addresses how different types of material were produced, whilst also pointing readers towards the most important and accessible physical and digital source collections. Part II, ‘Histories’, takes a thematic approach. Each chapter in this section explores the sources that are used to address major early modern themes, including political and popular cultures, the economy, science, religion, gender, warfare, and global exploration. This collection of essays by leading historians in their respective fields showcases how practitioners research the early modern period, and is an invaluable resource for any student embarking on their studies of the early modern period.
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 0393247678
Category : Cooking
Languages : en
Pages : 1655
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Book Description
A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Author: Katherine Howe
Publisher: Penguin
ISBN: 059351159X
Category : History
Languages : en
Pages : 401
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Book Description
Real-life accounts of the world’s most notorious pirates—both men and women, from the Golden Age of Piracy and beyond—compiled by the New York Times bestselling author of A True Account: Hannah Masury’s Sojourn Amongst the Pyrates, Written by Herself A Penguin Classic Spanning three centuries and eight thousand nautical miles, and compiled by a direct descendant of a sailor who waged war with pirates in the early nineteenth century, The Penguin Book of Pirates takes us behind the eye patches, the peg legs, and the skull and crossbones of the Jolly Roger and into the no-man’s-land of piracy that is rife with paradoxes and plot twists. Here, in a fascinating array of accounts that include trial transcripts, journalism, ship logs, and more, are the grit and patois of real maritime marauders like the infamous Blackbeard; the pirates who inspired Jack Sparrow in Pirates of the Caribbean, Stede Bonnet in Max’s Our Flag Means Death, and the Dread Pirate Roberts in The Princess Bride; the astoundingly egalitarian multi-ethnic and multilingual crews that became enmeshed in historical horrors like the slave trade; and lesser-known but no less formidable women pirates, many of whom disguised themselves as men. By turns brutal, harrowing, and inspiring, these accounts of the “radically free” sailors who were citizens more of the oceangoing world than of any nation on land remind us of the glories and dangers of the open seas and the seductive appeal of communities forged in resistance. For more than seventy-five years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 2,000 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Niki Segnit
Publisher: Bloomsbury Publishing
ISBN: 1526604140
Category : Cooking
Languages : en
Pages : 614
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Book Description
'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook 'by heart'– and that's where the fun really begins.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category : Cooking
Languages : en
Pages : 380
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Book Description
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author: Weldon Owen
Publisher: Simon and Schuster
ISBN: 1681887576
Category : Cooking
Languages : en
Pages : 656
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Book Description
In this expanded edition of Saveur: The New Classics Cookbook, the editors of America’s favorite culinary magazine share more than 1000 well-curated global recipes to create an essential collection for home cooks everywhere. This expanded edition features 50+ brand new recipes, from dishes that emphasize vegetables and plant-based diets to delicious burritos, calzones, and more—all with the global flavors and international cuisines that are a hallmark of SAVEUR. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking performed at SAVEUR’s standard of excellence. Offering authentic, mouthwatering recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide from a trusted source. The book also includes suggested menus for holidays and special occasions, illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and scores of gorgeous full-color photographs that bring the cuisine to life.
