Author: Ruth Graves Wakefield
Publisher: Courier Corporation
ISBN: 0486235602
Category : Cooking
Languages : en
Pages : 383
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Book Description
For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned. The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!) Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments. The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.
Author: Neslie Editors
Publisher: Sammis Publishing
ISBN: 9780874690439
Category : Cookery (Butterscotch)
Languages : en
Pages : 126
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Book Description
Author:
Publisher:
ISBN: 9780874690293
Category : Cooking (Butterscotch)
Languages : en
Pages : 160
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Book Description
Author:
Publisher:
ISBN: 9780831787899
Category : Cookery (Butterscotch)
Languages : en
Pages : 160
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Book Description
Author:
Publisher:
ISBN: 9780696205545
Category : Cookies
Languages : en
Pages : 0
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Book Description
A collection of Nestle's most requested cookies, bar and brownie recipes.
Author:
Publisher:
ISBN: 9781930603882
Category : Baking
Languages : en
Pages : 0
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Book Description
Whip up something fast, or take your time and make something special. You'll find over 300 delicious recipes for every occasion and every taste, all prepared and rested at the Nestle Culinary Center. Whether you're in the mood for something sweet like a Jungle Smoothie Mocha Blast or a tasty side dish of Crispy Pesto Potatoes, you'll find something to please everyone from appetizers and side dishes to soups, salads, sandwiches, and man dishes--and, of course, some sensational dessert favorites. Packed full of practical tips, useful hints, and beautiful photography, this book is sure to become well-loved and promises to make cooking easy, appealing and fun. This new cookbook will become a classic on you kitchen shelf, whether you're feeding a family, hosting a party, or just cooking for yourself.
Author: Mary Emma Showalter
Publisher: MennoMedia, Inc.
ISBN: 0836199774
Category : Cooking
Languages : en
Pages : 710
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Book Description
This “grandmother of all Mennonite cookbooks” brings a touch of Mennonite culture and hospitality to any home that relishes great cooking. Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen. First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed. This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings. Check out the cookbook blog at mennonitecommunitycookbook.com
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 337
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Book Description
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Author: Nicolaus Balla
Publisher: Chronicle Books
ISBN: 1452132356
Category : Cooking
Languages : en
Pages : 373
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Book Description
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
Author: Editors of Southern Living Magazine
Publisher: Oxmoor House
ISBN: 9780848732622
Category : Cooking
Languages : en
Pages : 0
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Book Description
Features fifty recipes for Southern-style cookies, ranging from crispy peanut cookies and pecan pie bars to chewy praline-chocolate fudge bars and mint julep brownies, accompanied by anecdotes of Southern cookie lore, and baking tips.
