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The Appledore Cook Book Containing Practical Receipts For Plain And Rich Cooking
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Book Synopsis The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking by : Maria Parloa
Download or read book The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking written by Maria Parloa and published by . This book was released on 1872 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 1872 cookbook contains recipes for Thanksgiving staples like pumpkin pie, mashed potatoes and boiled turkey.
Book Synopsis Appledore Cook Book by : Maria Parloa
Download or read book Appledore Cook Book written by Maria Parloa and published by Applewood Books. This book was released on 2008-10 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maria Parloa inspired a generation of chefs with her scientific method of cooking. Originally published in 1880, this book aimed to provide a practical cookbook for Oyoung housekeepersO with author-tested recipes that use easier methods and less expensive ingredients than those in other books."
Book Synopsis The Original Appledore Cook Book by : Maria Parloa
Download or read book The Original Appledore Cook Book written by Maria Parloa and published by . This book was released on 1881 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Appledore Cook Book by : Maria Parloa
Download or read book The Appledore Cook Book written by Maria Parloa and published by . This book was released on 1886 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Popped Culture written by Andrew F. Smith and published by Univ of South Carolina Press. This book was released on 2021-11-24 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history, legends, and cookery of America's favorite snack food Whether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America. Unlike other culinary fads of the nineteenth century, popcorn has never lost favor with the American public. Smith gauges the reasons for its unflagging popularity: the invention of "wire over the fire" poppers, commercial promotion by shrewd producers, the fascination of children with the kernel's magical "pop," and affordability. To explain popcorn's twentieth-century success, he examines its fortuitous association with new technology—radio, movies, television, microwaves—and recounts the brand-name triumphs of American manufacturers and packagers. His familiarity with the history of the snack allows him to form expectations about popcorn's future in the United States and abroad. Smith concludes his account with more than 160 surprising historical recipes for popcorn cookery, including the intriguing use of the snack in custard, hash, ice cream, omelets, and soup.
Book Synopsis Sourdough Biscuits and Pioneer Pies by : Gail L. Jenner
Download or read book Sourdough Biscuits and Pioneer Pies written by Gail L. Jenner and published by Rowman & Littlefield. This book was released on 2017-11-01 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Old Fashioned Advice for the Modern Baker How Pioneers in the Old West Do It? Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes—updated and kitchen tested. Laced among classic baked goods recipes such as Sourdough Biscuits, Spotted Pup Pudding, and Wild Grape-Apple Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.
Book Synopsis The Thousand and One Nights, Or The Arabian Nights' Entertainments by :
Download or read book The Thousand and One Nights, Or The Arabian Nights' Entertainments written by and published by . This book was released on 1889 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Encyclopedia of Food and Drink in America by : Andrew Smith
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Book Synopsis The Truth about Baked Beans by : Meg Muckenhoupt
Download or read book The Truth about Baked Beans written by Meg Muckenhoupt and published by Washington Mews Books/NYU Press. This book was released on 2020-08-25 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Book Synopsis The Original Appledore Cook Book. Containing Practical Receipts for Plain and Rich Cooking by : Maria Parloa
Download or read book The Original Appledore Cook Book. Containing Practical Receipts for Plain and Rich Cooking written by Maria Parloa and published by BoD – Books on Demand. This book was released on 2024-04-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1881.
Book Synopsis ORIGINAL APPLEDORE COOK BOOK by : MARIA. PARLOA
Download or read book ORIGINAL APPLEDORE COOK BOOK written by MARIA. PARLOA and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Appledore Cook Book by : Maria Parloa
Download or read book The Appledore Cook Book written by Maria Parloa and published by Palala Press. This book was released on 2016-05-07 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis A History of Chowder by : Robert S. Cox
Download or read book A History of Chowder written by Robert S. Cox and published by Arcadia Publishing. This book was released on 2011-04-01 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: The evolution of New England’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture. New England’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander’s favorite comfort food. Includes photos!
Book Synopsis Catalogue of the New York Free Circulating Library, George Bruce Branch by : New York Free Circulating Library. George Bruce Branch
Download or read book Catalogue of the New York Free Circulating Library, George Bruce Branch written by New York Free Circulating Library. George Bruce Branch and published by . This book was released on 1897 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Appledore Cook Book by : Maria 1843-1909 Parloa
Download or read book The Appledore Cook Book written by Maria 1843-1909 Parloa and published by Legare Street Press. This book was released on 2021-09-10 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis American Impressionist by : Austen Barron Bailly
Download or read book American Impressionist written by Austen Barron Bailly and published by Yale University Press. This book was released on 2016-01-01 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: "American Impressionist: Childe Hassam and the Isles of Shoals traces Hassam's artistic exploration of Appledore Island, the largest island of the Isles of Shoals off the coast of Maine and New Hampshire, where he traveled nearly every summer for thirty years"--
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
