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Author : Charlotte Mason
Publisher :
ISBN 13 :
Total Pages : 502 pages
Book Rating : 4.A/5 ( download)
Download or read book The Lady's Assistant for Regulating and Supplying Her Table written by Charlotte Mason and published by . This book was released on 1777 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charlotte Mason
Publisher :
ISBN 13 :
Total Pages : 506 pages
Book Rating : 4.3/5 (117 download)
Download or read book The Lady's Assistant for Regulating and Supplying the Table written by Charlotte Mason and published by . This book was released on 1801 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charlotte MASON (Writer on Cookery.)
Publisher :
ISBN 13 :
Total Pages : 500 pages
Book Rating : 4.0/5 (24 download)
Download or read book The Lady's Assistant for Regulating and Supplying the Table ... The Ninth Edition, Enlarged, Corrected, and Improved to the Present Time written by Charlotte MASON (Writer on Cookery.) and published by . This book was released on 1805 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charlotte Mason
Publisher : Applewood Books
ISBN 13 : 1429012447
Total Pages : 530 pages
Book Rating : 4.4/5 (29 download)
Download or read book Lady's Assistant written by Charlotte Mason and published by Applewood Books. This book was released on 2009-02 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Charlotte Mason's 1787 cookbook is a comprehensive source of late eighteenth-century English recipes and contains some of the earliest recipes for sandwiches.
Author : John McAleer
Publisher : Manchester University Press
ISBN 13 : 1526118343
Total Pages : 304 pages
Book Rating : 4.5/5 (261 download)
Download or read book Exhibiting the Empire written by John McAleer and published by Manchester University Press. This book was released on 2017-03-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exhibiting the empire considers how a whole range of cultural products – from paintings, prints, photographs, panoramas and ‘popular’ texts to ephemera, newspapers and the press, theatre and music, exhibitions, institutions and architecture – were used to record, celebrate and question the development of the British Empire. It represents a significant and original contribution to our understanding of the relationship between culture and empire. Written by leading scholars from a range of disciplinary backgrounds, individual chapters bring fresh perspectives to the interpretation of media, material culture and display, and their interaction with history. Taken together, this collection suggests that the history of empire needs to be, in part at least, a history of display and of reception. This book will be essential reading for scholars and students interested in British history, the history of empire, art history and the history of museums and collecting.
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 : William Shurtleff
Publisher : Soyinfo Center
ISBN 13 : 1928914446
Total Pages : 2523 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Soy Sauce (160 CE To 2012) written by William Shurtleff and published by Soyinfo Center. This book was released on 2012 with total page 2523 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew Webb
Publisher : Random House
ISBN 13 : 1409022226
Total Pages : 557 pages
Book Rating : 4.4/5 (9 download)
Download or read book Food Britannia written by Andrew Webb and published by Random House. This book was released on 2012-08-31 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.
Author : Rae Katherine Eighmey
Publisher : Smithsonian Institution
ISBN 13 : 1588345998
Total Pages : 305 pages
Book Rating : 4.5/5 (883 download)
Download or read book Stirring the Pot with Benjamin Franklin written by Rae Katherine Eighmey and published by Smithsonian Institution. This book was released on 2018-01-16 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.
Author : Michael Dietsch
Publisher : The Countryman Press
ISBN 13 : 1682680568
Total Pages : 428 pages
Book Rating : 4.6/5 (826 download)
Download or read book Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) written by Michael Dietsch and published by The Countryman Press. This book was released on 2016-09-13 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes. "A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind. A shrub is full of character and variety. The ingredients—fruit, sugar, and vinegar—are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit." –The New York Times, in an article featuring Shrubs Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs.
Author : Emma Kay
Publisher : Pen and Sword History
ISBN 13 : 139900901X
Total Pages : 290 pages
Book Rating : 4.3/5 (99 download)
Download or read book Mrs Beeton and Mrs Marshall written by Emma Kay and published by Pen and Sword History. This book was released on 2024-02-29 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The name Mrs Beeton has endured for well over a century, synonymous with all things reassuringly culinary, while her contemporary Agnes Bertha Marshall remains somewhat of an enigma. Both Isabella Beeton and Agnes Bertha Marshall lived within a short distance of each other in Pinner, worked in London, wrote about, and shared a passion for food, all just a couple of decades apart. While Isabella Beeton compiled one successful book of collected recipes, Agnes built a cookery empire, including a training school, the development of innovative kitchen equipment, a range of cooking ingredients, an employment agency and a successful weekly journal, as well as writing three incredibly popular recipe books. Mrs Beeton and Mrs Marshall: A Tale Of Two Victorian Cooks intrudes on the private lives of both these women, whose careers eclipsed two very different halves of the Victorian era. While there are similarities between the two, their narratives explore class and background, highlight the social and economic contrasts of the nineteenth century, the ascension of the cookery industry in general and the burgeoning power of suffragism.
Author : Glyn Hughes
Publisher : Lulu.com
ISBN 13 : 1326777556
Total Pages : 110 pages
Book Rating : 4.3/5 (267 download)
Download or read book The Lost Feast of Christmas written by Glyn Hughes and published by Lulu.com. This book was released on 2016-08-31 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food historian Glyn Hughes rediscovers the Old English Christmas, and the Older English Yule. Here are Kings and Puritans, Yule Babies, Christmas Pottage, Queen Victoria's mincemeat recipe, Christmas Cheese and Salmagundi. Here is Durham Fluffin, Pepper Cake, the shape for mince pies and nearly one hundred actual, original, dishes gleaned from from half-a-thousand years of English cookery books. Here you can rediscover the Spirit of Christmas Past and, I hope, make it part of Christmas yet to come. (You're excused putting tripe in the mincemeat, but if you really want to, you'll find the 1764 recipe here) Part of the Foods of England project.
Author : Paul Fehribach
Publisher : University of Chicago Press
ISBN 13 : 0226819523
Total Pages : 360 pages
Book Rating : 4.2/5 (268 download)
Download or read book Midwestern Food written by Paul Fehribach and published by University of Chicago Press. This book was released on 2023-09-20 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
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 : Library of Congress
Publisher :
ISBN 13 :
Total Pages : 552 pages
Book Rating : 4.:/5 (25 download)
Download or read book Catalogue of the Library of Congress written by Library of Congress and published by . This book was released on 1868 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Arnold Whitaker Oxford
Publisher :
ISBN 13 :
Total Pages : 216 pages
Book Rating : 4.3/5 (91 download)
Download or read book English Cookery Books to the Year 1850 written by Arnold Whitaker Oxford and published by . This book was released on 1913 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rebecca Earle
Publisher : Cambridge University Press
ISBN 13 : 1108484069
Total Pages : 321 pages
Book Rating : 4.1/5 (84 download)
Download or read book Feeding the People written by Rebecca Earle and published by Cambridge University Press. This book was released on 2020-06-25 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost no one knew what a potato was in 1500. Today they are the world's fourth most important food. How did this happen?
