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Author: Favorite Recipes Press
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780871972118
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
There is simply nothing else like it: The Illustrated Encyclopedia of American Cooking includes ingredients from abalone to zucchini. Each featured ingredient has information on the history, origin, availability, buying, storing preparation, serving and recipes - more than 5,000 recipes in all. The definitive reference book for home kitchens, this encyclopedia has sold more than half a million copies and is the reference book for every American Kitchen.
Author: Favorite Recipes Press
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780871972118
Category : Cooking, American
Languages : en
Pages : 0
Get Book
Book Description
There is simply nothing else like it: The Illustrated Encyclopedia of American Cooking includes ingredients from abalone to zucchini. Each featured ingredient has information on the history, origin, availability, buying, storing preparation, serving and recipes - more than 5,000 recipes in all. The definitive reference book for home kitchens, this encyclopedia has sold more than half a million copies and is the reference book for every American Kitchen.
Author: Favorite Recipes Press
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 960
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Book Description
Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092
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Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
Author:
Publisher:
ISBN: 9780914575023
Category :
Languages : en
Pages : 0
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Book Description
Author: Homemakers Research Institute
Publisher: Ty Crowell Company
ISBN: 9780690072365
Category : Cookbooks
Languages : en
Pages : 1016
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Book Description
An all-purpose cookbook which compiles over eight thousand recipes for every occasion and budget, together with advice on food selection, preparation, and storage
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1135455724
Category : Cooking
Languages : en
Pages : 1146
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Book Description
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author: John F. Mariani
Publisher:
ISBN: 9780756786809
Category : Cooking
Languages : en
Pages : 380
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Book Description
Collects more than two thousand terms, definitions, and descriptions of American gastronomy, including more than five hundred recipes and a history of American food and drink
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493136
Category : Cooking
Languages : en
Pages : 890
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Book Description
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
Author: Whitecap Books
Publisher: Whitecap Books
ISBN: 9781551106427
Category : Cooking
Languages : en
Pages : 0
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Book Description
With more than 800 recipes, a dictionary of food, and 26 special how-to features, this reference is the essential book for everyone who cooks.
Author: William Weaver
Publisher: Univ of California Press
ISBN: 0520947061
Category : Cooking
Languages : en
Pages : 319
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Book Description
This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."
