The Original Appledore Cook Book. Containing Practical Receipts for Plain and Rich Cooking PDF Download
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Author: Maria Parloa
Publisher: BoD – Books on Demand
ISBN: 3385431654
Category : Fiction
Languages : en
Pages : 258
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Book Description
Reprint of the original, first published in 1881.
Author: Maria Parloa
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 234
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Book Description
This 1872 cookbook contains recipes for Thanksgiving staples like pumpkin pie, mashed potatoes and boiled turkey.
Author: Maria Parloa
Publisher: BoD – Books on Demand
ISBN: 3385431654
Category : Fiction
Languages : en
Pages : 258
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Book Description
Reprint of the original, first published in 1881.
Author: Maria Parloa
Publisher: Applewood Books
ISBN: 1429090081
Category : Cooking
Languages : en
Pages : 246
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Book Description
Maria Parloa inspired a generation of chefs with her scientific method of cooking. Originally published in 1880, this book aimed to provide a practical cookbook for Oyoung housekeepersO with author-tested recipes that use easier methods and less expensive ingredients than those in other books."
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226819523
Category : Cooking
Languages : en
Pages : 360
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Book Description
An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
Author: Maria Parloa
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 280
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Book Description
Author: Celia Thaxter
Publisher: Applewood Books
ISBN: 1429014296
Category : Gardening
Languages : en
Pages : 146
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Book Description
Celia Laighton Thaxter (1835-1894) was born in Portsmouth, NH. When she was four, her father became the lighthouse keeper on White Island in the Isles of Shoals. After resigning his post eight years later, he built a resort hotel on Appledore Island in Maine. The first of its kind on the New England coast, the hotel became a gathering place for writers and artists during the latter half of the 19th century. In her last year of life, Celia published this work, in which she lovingly describes her Appledore garden and its flowers. The flowers she grew in her cutting garden filled her own rooms and those of the hotel, and this work became famous for its descriptions of the old-fashioned flowers she grew there. Her island garden, a plot that measured 15 feet square, has been re-created and is open to visitors.
Author: Andrew F. Smith
Publisher: Ohio State University Press
ISBN: 9780814208366
Category : Cooking
Languages : en
Pages : 408
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Book Description
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Author: Maria Parloa
Publisher: Applewood Books
ISBN: 1429012749
Category : Cooking
Languages : en
Pages : 462
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Book Description
The recipes that are contained in this 1908 cookbook by Miss Parloa were, for the most part, created specifically for this work.
Author: Fannie Merritt Farmer
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 776
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Book Description
Author: Maria Parloa
Publisher:
ISBN:
Category : Chores
Languages : en
Pages : 158
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Book Description
