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Author: Annette Yates
Publisher: Southwater
ISBN: 9781844765492
Category : Cooking, English
Languages : en
Pages : 0
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Book Description
This stunning book begins with an introduction detailing the historical background of cooking and eating in England - the feasts and festivals, eating habits and ingredients. The 80 recipes that follow include such English classics as Devilled whitebait, Soused herrings, Toad in the hole, Liver and bacon casserole, Devilled chicken, Shropshire fidget pie, Devonshire junket and West Country apple cake. Seasonal celebrations are also covered with Simnel cake, Easter biscuits, Summer pudding and Christmas cake.
Author: Annette Yates
Publisher: Southwater
ISBN: 9781844765492
Category : Cooking, English
Languages : en
Pages : 0
Get Book Here
Book Description
This stunning book begins with an introduction detailing the historical background of cooking and eating in England - the feasts and festivals, eating habits and ingredients. The 80 recipes that follow include such English classics as Devilled whitebait, Soused herrings, Toad in the hole, Liver and bacon casserole, Devilled chicken, Shropshire fidget pie, Devonshire junket and West Country apple cake. Seasonal celebrations are also covered with Simnel cake, Easter biscuits, Summer pudding and Christmas cake.
Author: Bloomingdale Brothers
Publisher: Courier Corporation
ISBN: 0486319563
Category : Antiques & Collectibles
Languages : en
Pages : 169
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Book Description
Famed merchants' extremely rare catalog depicting about 1,700 products: clothing, housewares, firearms, dry goods, jewelry, and more. Invaluable for dating and identifying vintage items. Also, royalty-free graphics for artists and designers. Co-published with Henry Ford Museum & Greenfield Village.
Author: United States. Bureau of Foreign Commerce
Publisher:
ISBN:
Category : Consular reports
Languages : en
Pages : 634
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Book Description
Author: Blanchard Jerrold
Publisher:
ISBN:
Category : Novelists, English
Languages : en
Pages : 502
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Book Description
Author: Henry Petroski
Publisher: Knopf
ISBN: 0679734155
Category : Technology & Engineering
Languages : en
Pages : 449
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Book Description
Henry Petroski traces the origins of the pencil back to ancient Greece and Rome, writes factually and charmingly about its development over the centuries and around the world, and shows what the pencil can teach us about engineering and technology today.
Author: Clarissa Dickson Wright
Publisher: Random House
ISBN: 1448107458
Category : Cooking
Languages : en
Pages : 505
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Book Description
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: William Sitwell
Publisher: Little, Brown
ISBN: 031625570X
Category : Cooking
Languages : en
Pages : 458
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Book Description
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
Author:
Publisher:
ISBN:
Category : Stationery trade
Languages : en
Pages : 1598
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Book Description
Author: Robert John Buckley
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 368
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Book Description
DigiCat Publishing presents to you this special edition of "Ireland as It Is, and as It Would Be Under Home Rule" by Robert John Buckley. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
