Yorkshire Recipes - Supplied by Members of the Yorkshire Federation of Women's Institutes PDF Download
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Author: Anon
Publisher: Read Books Ltd
ISBN: 1473359317
Category : Cooking
Languages : en
Pages : 287
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Book Description
A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. “Yorkshire Recipes” is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Author: Anon
Publisher: Read Books Ltd
ISBN: 1473359317
Category : Cooking
Languages : en
Pages : 287
Get Book Here
Book Description
A wonderful vintage collection of traditional Yorkshire recipes, provided by members of the Yorkshire Federation of Women's Institutes. “Yorkshire Recipes” is full of simple, interesting, and tasty recipes, and would make for a worthy addition to any culinary collection. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
Author:
Publisher:
ISBN:
Category : Women
Languages : en
Pages : 178
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Book Description
Author: Frances Evelyn Nance
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 136
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Book Description
Author: Frances Evelyn Nance
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 16
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Book Description
Author: David Veart
Publisher: Auckland University Press
ISBN: 1775580687
Category : Cooking
Languages : en
Pages : 435
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Book Description
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.
Author: British museum. Dept. of printed books
Publisher:
ISBN:
Category :
Languages : en
Pages : 562
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 560
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Book Description
Author: David Wilkins
Publisher: The History Press
ISBN: 0750983337
Category : Biography & Autobiography
Languages : en
Pages : 169
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Book Description
Alfred Plumley, son of a coachman, was born in 1874 in Somerset’s Mendip Hills. Written in his old age, this memoir of his youth was discovered in an auction sale. In it, Alfred vividly describes his country childhood and first job as a serving boy at the grand house on the hill above his village. At age 16, Alfred decides to improve his prospects by ‘going on the railway’ and is sent to a tiny village station on the Somerset coast. He quickly comes to love his new life and, undeterred by an unhappy temporary posting to the grim and chaotic engine yards of Bristol, ends up spending forty-five years as a GWR employee. Alfred writes charmingly, and always with the authentic voice of a West Country lad. His memoir has been edited by David Wilkins who adds just the right amount of detail to place the story in its proper historical context.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
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Book Description
Author:
Publisher:
ISBN:
Category : Consumer education
Languages : en
Pages : 252
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Book Description
