Yorkshire Recipes - Supplied by Members of the Yorkshire Federation of Women's Institutes PDF Download
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Author: Anon
Publisher: Read Books Ltd
ISBN: 1473359317
Category : Cooking
Languages : en
Pages : 287
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Book Description
A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. “Yorkshire Recipes” is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Author: Anon
Publisher: Read Books Ltd
ISBN: 1473359317
Category : Cooking
Languages : en
Pages : 287
Get Book Here
Book Description
A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. “Yorkshire Recipes” is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
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Category :
Languages : en
Pages :
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Author: Yorkshire Federation of Women's Institutes
Publisher:
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Category :
Languages : en
Pages : 129
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Category : Women
Languages : en
Pages : 178
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Author:
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Category :
Languages : en
Pages :
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Author: Frances Evelyn Nance
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 136
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Author: Frances Evelyn Nance
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 16
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Book Description
Author: David Veart
Publisher: Auckland University Press
ISBN: 1775580687
Category : Cooking
Languages : en
Pages : 435
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Book Description
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.
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Languages : en
Pages :
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Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 560
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