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Author : Delora Jones
Publisher :
ISBN 13 : 9780953355716
Total Pages : 90 pages
Book Rating : 4.3/5 (557 download)
Download or read book Pocketbook Guide to American Cooking in England written by Delora Jones and published by . This book was released on 1998 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Delora Jones
Publisher :
ISBN 13 : 9780953355709
Total Pages : 240 pages
Book Rating : 4.3/5 (557 download)
Download or read book American Cooking in England written by Delora Jones and published by . This book was released on 1998 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: American Cooking in England is designed not just for Americans living in England but also for anyone who owns a cookbook written for the American market. It contains around 50 American recipes that have been home-tested in England.
Author : The American Antiquarian Cookbook Collection
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449428215
Total Pages : 100 pages
Book Rating : 4.4/5 (494 download)
Download or read book The New England Cook Book written by The American Antiquarian Cookbook Collection and published by Andrews McMeel Publishing. This book was released on 2012-10-16 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: The particular emphasis on varieties of seafood in The New England Cook Book, including specific recipes for cod, halibut, striped and sea bass, black fish, shad, salt cod, fish cakes, lobsters and crabs, “scollops,” eels, clams, and oysters easily identifies the book’s origins. It also contains almost 300 recipes for a broad range of dishes and ingredients from soup to nuts, as well as an entire section of seventy-five “miscellaneous receipts and observations useful to young housekeepers” that includes all manner of advice for making soap, cleaning carpets, extracting stains from cotton goods, driving away various kinds of household vermin, and more. According to the author, “the mode of cooking is such as is generally practiced by good notable Yankee housekeepers . . . It is intended for all classes of society and embracing both the plainest and richest cooking.” This edition of New England Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Author : America's Test Kitchen
Publisher : America's Test Kitchen
ISBN 13 : 1936493802
Total Pages : 833 pages
Book Rating : 4.9/5 (364 download)
Download or read book The America's Test Kitchen Cooking School Cookbook written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2013-10-15 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies. Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.
Author :
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.:/5 (36 download)
Download or read book American Cooking: the Melting Pot, Recipes written by and published by . This book was released on 1972 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hugh Acheson
Publisher : Clarkson Potter
ISBN 13 : 1984822284
Total Pages : 290 pages
Book Rating : 4.9/5 (848 download)
Download or read book Sous Vide written by Hugh Acheson and published by Clarkson Potter. This book was released on 2019-10-15 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
Author : Jonathan Norton Leonard
Publisher : Time Life Medical
ISBN 13 : 9780809400492
Total Pages : 144 pages
Book Rating : 4.4/5 (4 download)
Download or read book American Cooking written by Jonathan Norton Leonard and published by Time Life Medical. This book was released on 1970 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : English Cookery Book
Publisher : Legare Street Press
ISBN 13 : 9781019483299
Total Pages : 0 pages
Book Rating : 4.4/5 (832 download)
Download or read book The English Cookery Book, Receipts Collected by a Committee of Ladies, and Ed. by J. H. Walsh written by English Cookery Book and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in the early 1800s, the English Cookery Book is a collection of recipes and household hints that were collected by a committee of English ladies. The book is both a historical artifact and a practical guide to traditional English cooking. From roast beef to plum pudding, this cookbook will delight Anglophiles and foodies alike. 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 : Amelia Simmons
Publisher :
ISBN 13 : 9781684226801
Total Pages : 46 pages
Book Rating : 4.2/5 (268 download)
Download or read book American Cookery (The First American Cookbook) written by Amelia Simmons and published by . This book was released on 2022-03-21 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2022 Reprint of the 1798 Edition. This edition reprints all the recipes in the original edition and is newly typeset for clarity. All of the original language is retained in its entirely. Only the recipes are included, with passing preliminary comments being excluded for the sake of economy. Named by the Library of Congress as one of the 88 "Books That Shaped America," American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks printed and used by American colonists were British. The recipes in her book were adapted to the United States, a just recently constituted nation. The recipes reflect the fact that American cooks had learned to make do with what was available in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; and the recipe for Johnny Cake is apparently the first printed version using cornmeal. The book also contains the first known recipe for turkey. Possibly the most far-reaching innovation was Simmons use of pearlash; a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution, a culinary one, occurred with the publication of a cookbook by an American for Americans.--Jan Longone, curator of American Culinary History, University of Michigan.
Author : Richard Briggs
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449432085
Total Pages : 582 pages
Book Rating : 4.4/5 (494 download)
Download or read book The New Art of Cookery, According to the Present Practice written by Richard Briggs and published by Andrews McMeel Publishing. This book was released on 2013-07-16 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1792 in Philadelphia, The New Art of Cookery was the first cookbook published specifically for an American market that included New World ingredients, and it was unique until publication of Amelia Simmons’s groundbreaking American-authored cookbook, American Cookery. While author Richard Briggs was a British culinary writer, he adapted this extensive collection of recipes for American cuisine and ingredients, as evidenced in the numerous recipes for turkey and stuffing a turkey. Highlighting the wide array of delectable meals available in the colonies in the late 18th century, The New Art of Cookery included recipes such as green pea soup, stewing oysters, broiling leg of turkey, baking herring, frying artichokes, lobster pie, and potato puddings, as well as Directions for Seafaring Men, Directions for the Sick, and How to Keep Garden Vegetables. With its wealth of information and wide array of recipes, The New Art of Cookery was understandably essential to the 18th century cook, and it is of great historical significance today. This edition of The New Art of Cookery, According to the Present Practice was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author : Linda Bauer
Publisher : Taylor Trade Publications
ISBN 13 : 9781589794399
Total Pages : 0 pages
Book Rating : 4.7/5 (943 download)
Download or read book Recipes from Historic New England written by Linda Bauer and published by Taylor Trade Publications. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from Historic New England is a coffee table, cookbook, and travel book designed to delight the senses and ignite your love of travel. Legendary resorts, hotels, and fine restaurants provide the way to venture into new arenas of taste and travel. You will be pleasantly surprised to see a broad range of diversity in American cuisine and the fabled venues that provide a sense of history along with magnificent ambience. Discover the stories of each of these renowned restaurants, enjoy the fine architecture, and tantalize your taste buds with some of America's most delectable dishes while discovering the stories that are intertwined with the very history of America. Fasten your seat belts for a flavorful and fun lesson in American history, mystery, and taste! Recipes from Historic New England chronicles the birth of our nation by featuring icons of American cuisine and history. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort to the solitude of the Inn at Sawmill Farm each site was chosen by the authors with a strict set of guidelines and each has so much to offer the reader, cook, and traveler. Enjoy!
Author : Helen Saunders Wright
Publisher :
ISBN 13 :
Total Pages : 370 pages
Book Rating : 4.A/5 ( download)
Download or read book The New England Cook Book written by Helen Saunders Wright and published by . This book was released on 1912 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth G. Wilson
Publisher : Columbia University Press
ISBN 13 : 0585041482
Total Pages : 501 pages
Book Rating : 4.5/5 (85 download)
Download or read book The Columbia Guide to Standard American English written by Kenneth G. Wilson and published by Columbia University Press. This book was released on 1996-08-30 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the most reliable and readable guide to effective writing for the Americans of today, Wilson answers questions of meaning, grammar, pronunciation, punctuation, and spelling in thousands of clear, concise entries. His guide is unique in presenting a systematic, comprehensive view of language as determined by context. Wilson provides a simple chart of contexts—from oratorical speech to intimate, from formal writing to informal—and explains in which contexts a particular usage is appropriate, and in which it is not. The Columbia Guide to Standard American English provides the answers to questions about American English the way no other guide can with: * an A–Z format for quick reference; * over five thousand entries, more than any other usage book; * sensible and useful advice based on the most current linguistic research; * a convenient chart of levels of speech and writing geared to context; * both descriptive and prescriptive entries for guidance; * guidelines for nonsexist usage; * individual entries for all language terms. A vibrant description of how our language is being spoken and written at the end of the twentieth century—and how we ourselves can use it most effectively—The Columbia Guide to Standard American English is the ideal handbook to language etiquette: friendly, sensible, and reliable.
Author : Bonnie Ohara
Publisher : Rockridge Press
ISBN 13 : 9781638788058
Total Pages : 176 pages
Book Rating : 4.7/5 (88 download)
Download or read book Bread Baking for Beginners written by Bonnie Ohara and published by Rockridge Press. This book was released on 2021-08-31 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues."--Amazon.com
Author : Amelia Simmons
Publisher : A.R. Shephard & Company
ISBN 13 : 9781626541962
Total Pages : 52 pages
Book Rating : 4.5/5 (419 download)
Download or read book American Cookery written by Amelia Simmons and published by A.R. Shephard & Company. This book was released on 2015-08-10 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: This high-quality re-issue of the first American cookbook is an exact facsimile of the landmark 1796 publication that brought about the birth of American cuisine. In its pages of ingredients and preparations it reveals a great deal about the variety of food enjoyed by Colonial Americans, their tastes and cooking techniques, and the numerous resourceful experiments American women were conducting with New World ingredients that hadn't been cataloged in the primarily British cookbooks of the day. Author Amelia Simmons worked as a domestic in Colonial America and she gleaned much of the wisdom compiled in this book first-hand while working in the kitchen. Her book, like other early cookbooks, includes advice for selecting the best cuts of meat and fish and the most tender, flavorful veggies. Simmons' real innovation, however, is her inclusion of uniquely American ingredients that were omitted from imported British cookbooks at the time, as well as workarounds for traditional recipes that called for ingredients unavailable in Colonial America. Here are the first published recipes making use of ingredients like corn, cornmeal, spruce, pumpkins, cranberries, and Jerusalem artichokes. The words "cookie" and "slaw" also make their first appearances in this book A cookbook of many firsts, Simmons' American Cookery will make a great addition to libraries of cookbook collectors, cultural historians, Americana buffs, and gourmets. Read on and take a trip through the culinary culture of a bygone era.
Author :
Publisher :
ISBN 13 :
Total Pages : 490 pages
Book Rating : 4.:/5 (334 download)
Download or read book Willing's Press Guide written by and published by . This book was released on 1907 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coverage of publications outside the UK and in non-English languages expands steadily until, in 1991, it occupies enough of the Guide to require publication in parts.
Author : Marcella Hazan
Publisher : Knopf
ISBN 13 : 0307958302
Total Pages : 737 pages
Book Rating : 4.3/5 (79 download)
Download or read book Essentials of Classic Italian Cooking written by Marcella Hazan and published by Knopf. This book was released on 2011-07-20 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
