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Author: Jessup Whitehead
Publisher: BoD – Books on Demand
ISBN: 3385347939
Category : Fiction
Languages : en
Pages : 137
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Book Description
Reprint of the original, first published in 1883.
Author: Jessup Whitehead
Publisher: BoD – Books on Demand
ISBN: 3385347939
Category : Fiction
Languages : en
Pages : 137
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Book Description
Reprint of the original, first published in 1883.
Author: Jessup Whitehead
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 220
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Book Description
Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022640689X
Category : Biography & Autobiography
Languages : en
Pages : 589
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Book Description
Typed manuscript copy.
Author: Jessup Whitehead
Publisher:
ISBN: 9781332586905
Category : Cooking
Languages : en
Pages : 144
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Book Description
Excerpt from The Chicago Herald Cooking School: A Professional Cook's Book for Household Use, Consisting of a Series of Menus for Every Day Meals and for Private Entertainments, With Minute Instructions for Making Every Article Named; Originally Published in the Chicago Daily Herald For five persons the average required will be two pounds of corned beef (raw weight) and one half - pound of po'rk. Wash the beef in plentyr of cold water and put it on in cold water to cook. Shave OE whatever of the outside of the pork you would not like in soup, and boil the pork with the beef, but for a much shorter time. Cut the vegetables in pieces and cook each kind separately if practicable; the be'ets at any rate must be kept apart, and the cabbage should be drained of the first water and finished boiling in a second or with the meat. Pare the potatoes before cooking, steam them and serve them whole. 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: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Author: Jessup Whitehead
Publisher: Sagwan Press
ISBN: 9781340180201
Category :
Languages : en
Pages : 146
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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: Salem Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 178
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 756
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 540
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Book Description
Author: New York State Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Book Description
