How to Make the Best Butter (Classic Reprint) PDF Download
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Author: T. D. Curtis
Publisher: Forgotten Books
ISBN: 9780365037491
Category : House & Home
Languages : en
Pages : 28
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Book Description
Excerpt from How to Make the Best Butter Good butter may be made under quite unfavorable conditions; better butter may be made under better conditions but the best butter is made under only the best conditions, and by the most skillful manipulation. 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: T. D. Curtis
Publisher: Forgotten Books
ISBN: 9780365037491
Category : House & Home
Languages : en
Pages : 28
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Book Description
Excerpt from How to Make the Best Butter Good butter may be made under quite unfavorable conditions; better butter may be made under better conditions but the best butter is made under only the best conditions, and by the most skillful manipulation. 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: Barry C. Parsons
Publisher: Breakwater Books Limited
ISBN: 9781550815559
Category : Cooking
Languages : en
Pages : 312
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Book Description
From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described "lifelong food obsessive", Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist!
Author: Maureen Abood
Publisher: Running Press Adult
ISBN: 0762454865
Category : Cooking
Languages : en
Pages : 258
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Book Description
Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season’s bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen’s Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: J. D. Leclair
Publisher: Forgotten Books
ISBN: 9781390287127
Category : House & Home
Languages : en
Pages : 30
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Book Description
Excerpt from The Making of Butter From Sweet Cream Loo conoo. Piohchoo. Ubioouu. Otc.. Pouvom Otto mm a doo (on do function difluomo. Lonquo lo documom oot op amid pour Otto romoduit on an ooui clicho. Ii oot mm a ponir do i'onoio oupdriow goucho. Do soncho a droito. Oi do hout oh boo. Oh pronom lo hombro d'imogoo hocooooiro. Loo diogrommoo ouivomo iiiuouom lo mothodo.imsi mi so 37 cm m. Z) 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: Willis P. Hazard
Publisher:
ISBN: 9781332108121
Category : House & Home
Languages : en
Pages : 54
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Book Description
Excerpt from Butter and Butter Making: With the Best Methods for Producing and Marketing It Butter is defined by Webster in his portly volume as "an oily substance procured from cream or milk by churning." If Webster is right, then we are wrong in denouncing any "oily substance" as being butter. Or perhaps, so great has been the popularity of the great lexicographer, many persons have thought they were making and selling butter when they produce an oily or greasy substance and put it upon the market as such, believing it must he butter because Webster says so. Our idea is that butter-such butter as would give a man an appetite to look at, to smell of and taste of-is as far removed from an oily, fatty or tallowy substance as possible. True, it may be reduced by heat to an oily substance-so may lard, so may tallow and other substances-hut it will hardly pay any farmer to go through the tedious process of making butter for that purpose. The popular desire of purchasers of butter is to obtain a firm, fine-grained article, of rich golden color, sweet, nutty, aromatic smell and unctuous taste, put up in pound or half-pound lumps, whether square or round, and which, when opened out from its moist, thin white linen wrapper, invites both the senses of smell and taste. 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: Annie Gray
Publisher: September Publishing
ISBN: 191090760X
Category : Cooking
Languages : en
Pages : 276
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Book Description
A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
Author: A. S. Neale
Publisher: Forgotten Books
ISBN: 9780331990942
Category : House & Home
Languages : en
Pages : 20
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Book Description
Excerpt from Home Butter Making It will be seen that, where good butter is made from good cows, the income is almost three times as great as the income from poor butter from poor cows. It must also be noted that the amount of skim milk will be almost twice as great from the good cow, and hence an additional source of income from her. Why, then, keep poor cows and make the product into low priced butter? The quality of the butter made on the farm is a good indicator of the character of the individual responsible for it. Poor butter is always the result of careless, shiftless work. Good butter is the product of care and industry. Likewise, the production of high class cows, and the care necessary to cause them to produce 300 pounds of butter per year, can come only from intelligent efforts. Unless it is possible to keep good cows, to care for them so as to make them do their best, and to care for the products so as to turn out the best grade of butter, farm butter making will be found unpleasant, unprofitable, and uncreditable. 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: Gemma Stafford
Publisher: Houghton Mifflin
ISBN: 1328546322
Category : Cooking
Languages : en
Pages : 323
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Book Description
More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube celebrity Gemma Stafford
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Sara Smith Wells
Publisher:
ISBN: 9781606419311
Category : Mormon cooking
Languages : en
Pages : 0
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Book Description
Includes plastic insert with equivalent measurements and metric conversions.
