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Author: Mary Johnson Lincoln
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 142
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Book Description
Author: Mary Johnson Lincoln
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 142
Get Book
Book Description
Author: Mary J. Lincoln
Publisher:
ISBN: 9781633918344
Category : Business & Economics
Languages : en
Pages : 144
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Book Description
Mary Johnson Bailey Lincoln was born on July 8, 1844 in South Attleboro, Massachusetts. At the mere age of seven, her father died. She was able to attend school, graduating in 1864 from the Wheaton Female Seminary, now today known as Wheaton College. She married and became a housewife, but due to her husband's failing health, she began teaching at the Boston Cooking School in the Spring of 1879. At first she declined the position, not thinking she was qualified, but after some instruction she took on the role and it grew immensely with her. Aside from organizing and teaching a variety of classes, she wrote Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking. Her cook book was highly detailed and considered scientific for including information on chemistry and food composition. It set the standard for cook books.The Peerless Cook Book, first published in 1886, was her second published book. She also wrote a textbook for cooking, Boston School Kitchen Textbook: Lessons in Cooking for the Use of Classes in Public and Industrial Schools, which was published the following year. She thoroughly enjoyed teaching and writing, and published several articles in various magazines, she taught at Lasell Seminary, was a member of the New England Woman's Press Association, served as editor and advisor on various publications and much more, including owning her own company, Mrs. Lincoln's Baking Powder Company of Boston. Her work can be found under the name, Mrs. D.A. Lincoln, until 1894 when her husband, David A. Lincoln, passed away. Afterwards, she went by Mary J. Lincoln. She passed away on December 2, 1921.This edition is dedicated to Elizabeth Helm in hopes she finds it handy.
Author: Mary Johnson Lincoln
Publisher: Sagwan Press
ISBN: 9781296974480
Category :
Languages : en
Pages : 134
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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: Mary Lincoln
Publisher: Applewood Books
ISBN: 1429090103
Category : Cooking
Languages : en
Pages : 628
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Book Description
First published in 1883, the "Boston Cook Book" became a standard in American kitchens and was widely used in cooking classrooms. Lincoln, an instructor at the Boston Cooking School, influenced a generation of cooking professionals with this comprehensive cookbook.
Author: Chris Cosentino
Publisher: Weldon Owen
ISBN: 9781616282943
Category : Cooking
Languages : en
Pages : 0
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Book Description
The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market. Philosophy of book The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings exemplify Chris’s style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. The recipes are at once simple and rustic, yet contemporary and inspiring. The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chris’s years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of today’s most exciting culinary minds.
Author: Lucy Carr-Ellison
Publisher: Random House
ISBN: 1473548098
Category : Cooking
Languages : en
Pages : 288
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Book Description
'Nourishing, delicious, healthy, original food' Vogue Lucy Carr-Ellison and Jemima Jones are the inimitable pair behind Tart London - the peerless boutique caterers, pop-up kitchen pros and ES Magazine columnists who have been bringing bold and bright food to the London scene since they first started in 2012. This book is about their approach to cooking and eating - creating colourful, fresh and wholesome meals to share and enjoy, always with a fun and fuss-free attitude. Whether you're looking for a weeknight one-pot wonder that can bubble away while you get on with a glass of wine, a splendid brunch to surprise your friends, or the perfect menu for a long and lazy lunch, Lucy and Jemima have the key to honest, full-flavoured and effortlessly enjoyable eating. From deeply spiced Goan baked eggs or home-baked broccoli and taleggio flatbreads to smoky fish tacos or saffron-roasted tomatoes with labneh and crispy chickpeas, it's easy to have a little of what you fancy, whenever you fancy it. A Love of Eating is all about naturally good food that is a pleasure to make and a pleasure to eat.
Author: Darina Allen
Publisher: Octopus Books
ISBN: 0857836935
Category : Cooking
Languages : en
Pages : 600
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Book Description
Winner of the Andre Simon Food Book Award 2009. Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award. 'There's not much this gourmet grande dame doesn't know.' Observer Food Monthly In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.
Author: Ouita Michel
Publisher: University Press of Kentucky
ISBN: 1950564118
Category : Cooking
Languages : en
Pages : 422
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Book Description
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients—and share it all with friends and family.
Author: Sharon Lebewohl
Publisher: Villard
ISBN: 0307559548
Category : Cooking
Languages : en
Pages : 512
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Book Description
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohl’s recipes, including all of the Deli’s peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion—from holiday dinners to Sunday brunches with friends and family. The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer’s family brisket to Paul Reiser’s formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
Author: John Blitzner
Publisher: Franklin Classics
ISBN: 9780342526994
Category :
Languages : en
Pages : 108
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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 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. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
