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Author: Hannah Widdifield
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 422
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Book Description
Author: Hannah Widdifield
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 422
Get Book Here
Book Description
Author: Hannah Widdifield
Publisher: Wentworth Press
ISBN: 9781371569068
Category : History
Languages : en
Pages : 406
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Widdifield Hannah
Publisher: Sagwan Press
ISBN: 9781376911985
Category : History
Languages : en
Pages : 418
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Hannah Widdifield
Publisher: Forgotten Books
ISBN: 9780282387822
Category : Cooking
Languages : en
Pages : 404
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Book Description
Excerpt from Widdifield's New Cook Book, or Practical Receipts for the Housewife: Comprising All the Popular and Approved Methods for Cooking and Preparing All Kinds of Poultry, Omelets, Jellies, Meats, Soups, Pies, Vegetables, Terrapins, Pastries, Pickles, Syrups, Rolls, Preserves, Puddings, Desserts, Sauces, Cakes, Fish, &C Much attention has been paid to that portion of the book which appertains particularly to the preparation of dishes for the sick, as also the convalescent. No receipts are contained in this volume but those fully tested, not only by the author, but by the best judges in this, as Well as other cities. Therefore, it is hoped this work will meet the approbation of the public, and be found by all house-keepers, an invaluable acquisition. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Hannah Widdifield
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Hannah Widdifield
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 409
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Book Description
Author: Hannah Widdifield
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 0
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Book Description
Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400
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Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: Greg Patent
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547347677
Category : Cooking
Languages : en
Pages : 584
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Book Description
This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy’s Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here as well are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry–Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.
Author: Janet Theophano
Publisher: Macmillan + ORM
ISBN: 1250111943
Category : Cooking
Languages : en
Pages : 469
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Book Description
Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women. The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.
