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Author : Mary Eales
Publisher : DigiCat
ISBN 13 :
Total Pages : 63 pages
Book Rating : 4.8/5 (596 download)
Download or read book Mrs. Mary Eales's receipts. (1733) written by Mary Eales and published by DigiCat. This book was released on 2022-08-01 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary Eales
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.0/5 (18 download)
Download or read book Mrs. M. Eales's Receipts for confectionery, etc. written by Mary Eales and published by . This book was released on 1767 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary Eales
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (559 download)
Download or read book Mrs. M. Eales's Receipts for confectionery, etc. . written by Mary Eales and published by . This book was released on 1733 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
![Download Mrs. M. Eales's Receipts [for confectionery, etc.]. PDF Online Free](https://books.google.com/books/content/images/frontcover/ne5LOV4P0mQC?fife=w200-h370)
Author : Mary Eales
Publisher :
ISBN 13 :
Total Pages : 118 pages
Book Rating : 4.0/5 (24 download)
Download or read book Mrs. M. Eales's Receipts [for confectionery, etc.]. written by Mary Eales and published by . This book was released on 1718 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mary Eales
Publisher :
ISBN 13 : 9781435320888
Total Pages : 56 pages
Book Rating : 4.3/5 (28 download)
Download or read book Mrs Mary Eales's Receipts written by Mary Eales and published by . This book was released on 2007-08-01 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Early eighteenth century work, the first English cookbook to include a recipe for ice cream. Many of the recipes are of the form of "To preserve something," or "To dry something," with many of the rest being recipes for creams, jams, jellies, or pastes, with the occasional chip, cake or biscuit recipe.
Author : William Carew Hazlitt
Publisher : IndyPublish.com
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.3/5 (91 download)
Download or read book Old Cookery Books and Ancient Cuisine written by William Carew Hazlitt and published by IndyPublish.com. This book was released on 1886 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michelle DiMeo
Publisher : Manchester University Press
ISBN 13 : 1526129906
Total Pages : 287 pages
Book Rating : 4.5/5 (261 download)
Download or read book Reading and writing recipe books, 1550–1800 written by Michelle DiMeo and published by Manchester University Press. This book was released on 2018-09-30 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.
Author : Kate Colquhoun
Publisher : A&C Black
ISBN 13 : 1408834081
Total Pages : 604 pages
Book Rating : 4.4/5 (88 download)
Download or read book Taste written by Kate Colquhoun and published by A&C Black. This book was released on 2012-05-01 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
Author : Heston Blumenthal
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1620402343
Total Pages : 432 pages
Book Rating : 4.6/5 (24 download)
Download or read book Historic Heston written by Heston Blumenthal and published by Bloomsbury Publishing USA. This book was released on 2013-11-12 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
Author : Geraldine M. Quinzio
Publisher : Univ of California Press
ISBN 13 : 9780520942967
Total Pages : 324 pages
Book Rating : 4.9/5 (429 download)
Download or read book Of Sugar and Snow written by Geraldine M. Quinzio and published by Univ of California Press. This book was released on 2009-05-05 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914314
Total Pages : 1128 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656-2010) written by William Shurtleff and published by Soyinfo Center. This book was released on 2010-12 with total page 1128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.
Author : Arnold Whitaker Oxford
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.:/5 (46 download)
Download or read book Notes from a Collector's Catalogue written by Arnold Whitaker Oxford and published by . This book was released on 1909 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jeri Quinzio
Publisher : Reaktion Books
ISBN 13 : 1789140250
Total Pages : 270 pages
Book Rating : 4.7/5 (891 download)
Download or read book Dessert written by Jeri Quinzio and published by Reaktion Books. This book was released on 2018-08-15 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
Author : Carroll Gantz
Publisher : McFarland
ISBN 13 : 1476619697
Total Pages : 279 pages
Book Rating : 4.4/5 (766 download)
Download or read book Refrigeration written by Carroll Gantz and published by McFarland. This book was released on 2015-07-04 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: For thousands of years, humans coped with heat by harvesting and storing natural ice and devising natural cooling systems that utilized ventilation and evaporation. By the mid 1800s, people began developing huge refrigeration machines to manufacture ice. By the early 1900s, engineers developed electric domestic refrigerators, which by 1927 were affordable convenient household appliances. By then, an increasingly sophisticated public demanded more modern-looking appliances than engineers could produce, and a new breed of designers entered the manufacturing world to provide them. During the Depression, modern designs not only increased sales but resulted in the kitchen appliances we now use. Today refrigeration preserves perishable food for worldwide distribution, makes tropical climates habitable for millions, saves lives with medical applications and enables space flight.
Author : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914691
Total Pages : 1283 pages
Book Rating : 4.9/5 (289 download)
Download or read book Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899): written by William Shurtleff and published by Soyinfo Center. This book was released on 2014-11-04 with total page 1283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
Author : Beat Kümin
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995789
Total Pages : 290 pages
Book Rating : 4.3/5 (59 download)
Download or read book A Cultural History of Food in the Early Modern Age written by Beat Kümin and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Author : Alan Davidson
Publisher : OUP Oxford
ISBN 13 : 0191018252
Total Pages : 1944 pages
Book Rating : 4.1/5 (91 download)
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
