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The Williamsburg Art Of Cookery Or Accomplishd Gentlewomans Companion
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Book Synopsis The Williamsburg Art of Cookery by : Helen Bullock
Download or read book The Williamsburg Art of Cookery written by Helen Bullock and published by Colonial Williamsburg. This book was released on 1966 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: These favorite "receipts" are known to have been used in Virginia households in the eighteenth and early nineteenth centuries. The Williamsburg Art of Cookery allows modern housewives to offer the same time-tested fare that pleased our ancestors.
Book Synopsis The Williamsburg art of cookery by : Helen Duprey Bullock
Download or read book The Williamsburg art of cookery written by Helen Duprey Bullock and published by . This book was released on 1947 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Williamsburg Art of Cookery Or Accomplish'd Gentlewoman's Companion by : Mrs. Helen Claire Duprey Bullock
Download or read book The Williamsburg Art of Cookery Or Accomplish'd Gentlewoman's Companion written by Mrs. Helen Claire Duprey Bullock and published by . This book was released on 1966 with total page 0 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 Baking Powder Wars by : Linda Civitello
Download or read book Baking Powder Wars written by Linda Civitello and published by University of Illinois Press. This book was released on 2017-05-22 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Download or read book Holy Smoke written by John Shelton Reed and published by Univ of North Carolina Press. This book was released on 2009-11-30 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
Book Synopsis The Williamsburg Art of Cookery, Or, Accomplish'd Gentlewoman's Companion by : Helen Claire Duprey Bullock
Download or read book The Williamsburg Art of Cookery, Or, Accomplish'd Gentlewoman's Companion written by Helen Claire Duprey Bullock and published by . This book was released on 1952 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis New Orleans Cuisine by : Susan Tucker
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Book Synopsis The Printer in Eighteenth-Century Williamsburg by : Parke Rouse
Download or read book The Printer in Eighteenth-Century Williamsburg written by Parke Rouse and published by Good Press. This book was released on 2023-11-14 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 'The Printer in Eighteenth-Century Williamsburg', Parke Rouse delves into the history of printing in colonial Virginia, focusing specifically on the bustling town of Williamsburg. Rouse's detailed account of the challenges and triumphs of printers during this time sheds light on the importance of the printed word in shaping public opinion and political discourse. With a blend of historical facts and engaging narrative, Rouse captures the essence of the printing industry in a rapidly changing society. His storytelling is both informative and entertaining, making this book a valuable resource for scholars and history enthusiasts alike. Rouse's exploration of the world of eighteenth-century printing provides a unique perspective on the intersection of technology, communication, and culture during this pivotal period in American history. Through his meticulous research and captivating writing style, Rouse brings to life the printers whose work played a crucial role in shaping the emerging American identity.
Book Synopsis The Williamsburg Art of Cookery by : Helen Duprey Bullock
Download or read book The Williamsburg Art of Cookery written by Helen Duprey Bullock and published by . This book was released on 1942 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Salt written by Mark Kurlansky and published by Penguin. This book was released on 2003-01-28 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Kurlansky finds the world in a grain of salt.” - New York Times Book Review An unlikely world history from the bestselling author of Cod and The Basque History of the World Best-selling author Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.
Book Synopsis The Essential New York Times Cookbook: The Recipes of Record (10th Anniversary Edition) by : Amanda Hesser
Download or read book The Essential New York Times Cookbook: The Recipes of Record (10th Anniversary Edition) written by Amanda Hesser and published by W. W. Norton & Company. This book was released on 2021-11-02 with total page 2126 pages. Available in PDF, EPUB and Kindle. Book excerpt: A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Book Synopsis A Cheerful and Comfortable Faith by : Lauren F. Winner
Download or read book A Cheerful and Comfortable Faith written by Lauren F. Winner and published by Yale University Press. This book was released on 2010-01-01 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A very satisfying book, persuasive in showing how material culture and household devotion are central to the workings of `lived' Anglicanism in eighteenth-century Virginia." David D. Hall, Harvard Divinity School.
Download or read book Colonial Food written by Ann Chandonnet and published by Bloomsbury Publishing. This book was released on 2013-06-10 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the one hundred Pilgrims who settled at Plymouth in 1620, nearly half had died within months of hardship, starvation or disease. One of the colony's most urgent challenges was to find ways to grow and prepare food in the harsh, unfamiliar climate of the New World. From the meager subsistence of the earliest days and the crucial help provided by Native Americans, to the first Thanksgiving celebrations and the increasingly sophisticated fare served in inns and taverns, this book provides a window onto daily life in Colonial America. It shows how European methods and cuisine were adapted to include native produce such as maize, potatoes, beans, peanuts and tomatoes, and features a section of authentic menus and recipes, including apple tansey and crab soup, which can be used to prepare your own colonial meals.
Book Synopsis How to Slice an Onion by : Bunny Crumpacker
Download or read book How to Slice an Onion written by Bunny Crumpacker and published by Macmillan. This book was released on 2009-09-01 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.
Book Synopsis Reading and writing recipe books, 1550–1800 by : Michelle DiMeo
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.
Book Synopsis The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition) by : Amanda Hesser
Download or read book The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition) written by Amanda Hesser and published by W. W. Norton & Company. This book was released on 2010-10-25 with total page 1655 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
