The United States Regional Cook Book PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The United States Regional Cook Book PDF full book. Access full book title The United States Regional Cook Book by Ruth Berolzheimer. Download full books in PDF and EPUB format.
Author: Ruth Berolzheimer
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 788
Get Book Here
Book Description
Author: Ruth Berolzheimer
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 788
Get Book Here
Book Description
Author: Delineator Home Institute Delineator
Publisher: Legare Street Press
ISBN: 9781022889170
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
First published in 1938, this classic cookbook has been a staple of American kitchens for generations. With over 4000 recipes and tips on everything from preparing a Thanksgiving turkey to preserving fruits and vegetables, this book is an indispensable resource for home cooks of all levels. 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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Ada Boni
Publisher: Gramercy
ISBN: 9780517693490
Category : Cookery, Italian.
Languages : en
Pages : 292
Get Book Here
Book Description
A culinary treasury of 600 authentic recipes from several Italian regions.
Author: Lucy Lean
Publisher: Welcome Books
ISBN: 1599621010
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Author: Betty Harper Fussell
Publisher: Penguin Group
ISBN: 9780140263329
Category : Cooking
Languages : en
Pages : 564
Get Book Here
Book Description
One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos.
Author: Christopher E. Hendricks
Publisher: Rowman & Littlefield
ISBN: 1493049062
Category : Cooking
Languages : en
Pages : 265
Get Book Here
Book Description
Old Southern Cookery: Recipes from America’s First Regional Cookbook Adapted for Today’s Kitchen gives new life to a beloved book that has spanned two centuries. Using the historic recipes from Mary Randolph’s 1824 bestselling cookbook, The Virginia House-Wife or Methodical Cook (considered by many culinary historians to be the first real American cookbook––and all describe it as the first regional cookbook), the authors have chosen the best of the original recipes to show how homecooks can prepare the food using contemporary methods. In translating these historiccooking methods to today’s kitchen techniques, headnotes contain pertinent historicfacts about such things as butchery, firewood cooking, spices used, European origins ofcertain recipes, dishes brought by slaves to the New World, and even how our cookingutensils have evolved through two centuries.
Author: Chuck Williams
Publisher: Oxmoor House
ISBN: 9780848730598
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
A collection of recipes for contemporary American cooking, including soups and salads, appetizers, fish and shellfish, poultry and meats, vegetables, beans and grains, and desserts. Includes photographs, a glossary, and features articles.
Author: Florence Lin
Publisher: Dutton Adult
ISBN:
Category : Cooking
Languages : en
Pages : 362
Get Book Here
Book Description
Cooking Cooking from various regions of China is covered in 12 chapters that address the history and development of Chinese cooking, Chinese cooking methods and utensils, beverages, and recipes for meats, fish, noodles, soups, and poultry. A glossary of Chinese ingredients and an index are also included. (kbc).
Author: Mark H. Zanger
Publisher: Turtleback Books
ISBN: 9781417745821
Category : Cooking
Languages : en
Pages : 459
Get Book Here
Book Description
Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.
Author: Jean Hewitt
Publisher: Wings
ISBN: 9780517309971
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Contains 2,100 heirloom recipes from all over the United States, an index, and adaptations for modern kitchens.
