Six Hundred Miscellaneous Valuable Receipts Worth Their Weight In Gold
Discover a treasure trove of time-tested wisdom in "Six Hundred Miscellaneous Valuable Receipts Worth Their Weight In Gold." This compilation, carefully curated by John Marquart, offers a fascinating glimpse into the practical knowledge of bygone eras. More than just a collection of recipes, this book is a guide to resourceful living, filled with household hints, home remedies, and culinary secrets.From delectable dishes to clever solutions for everyday challenges, these 'receipts' provide a unique blend of the culinary and the domestic. Explore time-honored techniques for cooking, cleaning, preserving, and more. Whether you're a history enthusiast, a DIY aficionado, or simply seeking a touch of vintage charm, this book promises to be a valuable and engaging resource.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.
Recipes, Old And New
Rediscover the flavors of the past with "Recipes, Old And New," a charming collection of culinary delights compiled by the Women of the First Unitarian Church of Orange, New Jersey. This book offers a fascinating glimpse into early American cooking and community life. Within these pages, find a diverse array of dishes, from traditional family favorites to innovative creations, reflecting the tastes and ingredients available at the time. "Recipes, Old And New" is more than just a cookbook; it's a historical artifact, preserving a piece of culinary heritage. Whether you're a seasoned chef or a curious history enthusiast, this book provides a unique opportunity to explore the roots of American cuisine and the spirit of a bygone era. Enjoy the simple pleasures of home cooking with recipes tested and treasured by generations.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.
Beeton's Dictionary Of Practical Recipes And Every-day Information
"Beeton's Dictionary of Practical Recipes and Every-Day Information" is a comprehensive guide to Victorian-era cookery and household management. Compiled by Samuel Orchart Beeton, this dictionary offers a wealth of recipes ranging from classic dishes to innovative culinary creations of the time. Beyond recipes, the book provides invaluable advice on various aspects of daily life, including household tips, gardening, health, and etiquette.This historical resource offers readers a glimpse into the domestic practices and culinary tastes of the 19th century. A fascinating read for anyone interested in culinary history, Victorian life, or practical home management, "Beeton's Dictionary" remains a valuable and insightful reference.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.
Cookbook Club
In her first cookbook, Shadan Kishi Price guides you through the process of creating your own cookbook club at home with simple tips & tricks and shares mouthwatering plant-based recipes such as: Yogurt Stuffed EggplantBroccoli and Feta SoupCaesar Salad with Fried ArtichokesEasy-Peasy Veggie ChiliPumpkin Cake with Cream Cheese FrostingBerry Cream PieIn no time at all, you can start your own cookbook club to connect and create memories with your friends and community-all built upon a shared love of food.
Simple Household Tests for the Detection of Adulterations in Foods
"Simple Household Tests for the Detection of Adulterations in Foods" offers a fascinating glimpse into the concerns surrounding food purity at the beginning of the 20th century. Originally published by the Utah Dairy and Food Commission, this manual provides instructions for ordinary citizens to conduct basic tests at home to identify common adulterants in everyday food items. In an era before stringent regulatory oversight, ensuring the quality and safety of food relied heavily on the consumer's ability to detect fraud. This book serves as a practical guide for identifying adulteration and highlights the importance of vigilance in food preparation and consumption. Its historical value lies in illustrating the challenges faced by consumers in securing safe and unadulterated food supplies.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.
Vegan Recipe Book
Make clean eating enjoyable with my Vegan Healthy Recipe Book 30 Quick & Easy Simple to follow Healthy & Delicious RecipesMyfitnesspal compatible - scan the barcodes straight into your MFP App to track your food intakeFull Nutritional BreakdownTurn basic affordable ingredients into tasty meals.This book is ideal for anyone looking to re-balance their eating habits and get into better shape.If you are following a training plan these recipes are balanced in carbs, protein and good fats so will compliment you in terms of energy and muscle growth, resulting in lowering body fat and also excess weight. By consuming the correct amounts of macronutrients you are giving your body exactly what it needs.Fuelling your body properly with the correct balance of macronutrients is key to ensure your metabolism speed is good keeping excess body fat to a minimum and you in great shape!There is no need for drastic diets or to be starving for hours to get results, its all about giving your body the correct balance throughout the day.Use myfitnesspal App to keep track of your food intake based on your goals.Following a healthy eating plan instead of a fad diet is the best way to achieve results and achive long -term maintenance.Vegan Healthy recipes can be used for lunch / dinner / snacks.Its time to enjoy your food!You have definitely found the right book and support!
The American Food Journal
Dive into the culinary landscape of 19th-century America with "The American Food Journal, Volume 15." This fascinating collection of essays and observations offers a unique glimpse into the eating habits, culinary practices, and food culture of a bygone era. Compiled anonymously, this volume captures the essence of a rapidly changing nation through the lens of its food. From discussions of regional specialties to reflections on the social significance of meals, "The American Food Journal" provides invaluable insights for historians, food enthusiasts, and anyone curious about the roots of American cuisine. Explore the traditions, innovations, and anxieties surrounding food in a pivotal period of American history. Discover how food shaped-and was shaped by-the nation's evolving identity.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.
Colonial Cook Book; Issued for St. John's Hospital ..
Colonial Cook Book; Issued for St. John's Hospital offers a fascinating glimpse into late 19th-century American cuisine. Compiled by Mrs. George M. Harrigan, this cookbook provides a unique collection of recipes that reflect the culinary practices and tastes of the era. Originally created to support St. John's Hospital, this volume is more than just a collection of recipes; it's a historical artifact showcasing the ingredients, cooking methods, and dining customs prevalent at the time. Readers will discover a variety of dishes, from everyday meals to more elaborate preparations, offering insight into the culinary landscape of the late 1800s. This edition preserves the original recipes, providing a direct connection to the past and a valuable resource for culinary historians and anyone interested in American heritage. Explore the flavors of a bygone era with this meticulously reproduced colonial cookbook.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.
In Edith's Kitchen
Discover the joy and flavors of Mexican American home cooking in the new cookbook from Tik Tok sensation, Edith Galvez, known to her millions of fans as @EdithxBellaa. This collection of easy, family-friendly recipes celebrates everything that makes weeknight cooking simple, satisfying, and full of flavor. From cozy comfort food to quick dinners that fit your busy schedule, Edith shares her most-loved dishes, including saucy Enchiladas Rojas and crisp Huevos Rancheros to tender Mississippi Pot Roast, creamy Chicken Alfredo Pasta, and decadent Mexican Tiramisu. Inspired by the traditional meals of her Mexican heritage and the creativity of her American kitchen, Edith's recipes celebrate the way food connects generations, cultures, and everyday life. With clear guidance, accessible ingredients, and a generous dash of warmth, she shows how even the simplest dish can be rich with flavor and meaning. In Edith's Kitchen is more than a collection of recipes--it's an invitation to slow down, savor, and rediscover how good home cooking can taste.
Die Kunst Brod Aus Erd瓣pfeln Zu Backen
Discover the lost art of baking bread from potatoes with this historical treatise, "Die Kunst Brod Aus Erd瓣pfeln Zu Backen," originally authored by Antoine Augustin Parmentier. This book delves into the techniques and benefits of using potatoes as a primary ingredient in bread making. Explore the processes involved in creating potato bread, offering a unique perspective on 18th-century culinary practices. A valuable resource for food historians, culinary enthusiasts, and anyone interested in alternative baking methods.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.
The Easy Homemade Puppy Food Cookbook for Beginners
You Only Get One Shot At Your Puppy's Critical Growth Years-Don't Waste It On The Wrong Food.✅**Approved by Licensed Veterinarians & Based on AAFCO Standards - Includes 5 BONUSES Trusted by Trainers & Puppy Experts! --- Follow Instructions Inside to Access**���� Loved by Dog Trainers & Puppy Parents Around the World - Join thousands of happy owners transforming their puppy's health with REAL FOOD so you can nourish your puppy with total peace of mind. Worried you're feeding your puppy harmful fillers, allergens, or chemicals?Do you want your puppy to live longer, feel better, and thrive- without breaking the bank on vet bills?Want peace of mind knowing exactly what's in your puppy's bowl every single day?You're not alone. Pet parents everywhere are waking up to the truth: Most commercial puppy food is filled with allergens, preservatives, and by-products that can harm your dog's long-term health. That's why more and more responsible owners are turning to homemade food-and reaping the rewards in their puppy's coat, energy, digestion, and behavior. In this beginner-friendly, vet-approved cookbook, Charles Shepherd lays out the simple path to a stronger, healthier, allergy-free puppy-without stress, mess, or expensive ingredients.Here's What's Waiting for You (And Your Pup) Inside ���� ✅ Vet-Guided, AAFCO-Aligned Recipes - Feel Confident Knowing Every Recipe Meets Nutritional Needs.✅ Step-By-Step Transition Plan - Switch From Store-Bought Food To Homemade The Safe And Easy Way.✅ Stronger, Healthier Growth - Fuel Your Puppy's Bones, Brain, And Body With Meals Built For Optimal Development. ✅ Tailored Feeding Plans By Breed & Age - Eliminate Guesswork With Portion Charts For Small, Medium, Large, And Giant Breeds.✅ Eliminate Allergies For Good - Discover Exactly What Ingredients To Avoid And What To Feed Instead.✅ Save Thousands On Vet Bills - Prevent Food-Related Health Problems Before They Start.✅ Build A Longer, Happier Life - Set Your Puppy Up For Years Of Energy, Mobility, And Vitality.✅ Designed For Busy Puppy Parents - Cook In Batches, Store Safely, And Simplify Your Routine.✅ Complete Peace Of Mind - Know Exactly What Goes Into Every Meal-No More Mystery Ingredients.And much more...���� Plus! 5 Must-Have Bonuses To Make Homemade Dog Food (And Dog Ownership) Easier Than Ever: ✔️ Homemade Dog Treats Cookbook - Keep Your Pup Happy With Healthy, Easy-To-Make Treats That Complement Their Diet. ✔️ Weekly Dog Meal Planner - Plan Balanced, Vet-Approved Meals In Advance And Save Time In The Kitchen. ✔️ Dog Health Tracker - Monitor Your Dog's Weight, Energy Levels, And Overall Health To Spot Issues Early. ✔️ Dog Potty Training Ebook - Proven Tips And Techniques To Make House Training Quick And Stress-Free. ✔️ How To Prepare For A New Puppy In Your Home Ebook - Set Your New Pup Up For Success From Day One With Expert Guidance.If You Want To Give Your Puppy The Healthiest, Happiest Start In Life-Grab This Easy, Vet-Approved Cookbook Today!
Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.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.
The Teenage Bartender's Last Call
The long awaited sequel to the original teenage bartender mocktail guide is here, and its bigger and better than ever. Boasting nearly double the page count of the first book, it offers more recipes fun stories and overall more content. So enjoy this masterfully crafted book that offers not just mocktail recipes, but an insight into the teenage bartender as a whole. Features: Wide Variety of RecipesThere's a wide range of recipes from fun fruity drinks to complex herbal concoctions.There's a total of 75 recipes over 4 separate categories included The Categories30 inspired mocktails (based either directly or loosely on classic cocktails made non-alcoholic)25 original mocktails (completely original never seen before recipes created by me)10 dessert mocktails (dessert based mocktails, some are completely original and some are inspired) 10 non-alcoholic margarita mocktails (based around the series on my social media)Fun Stories There's also fun stories included with each drink and a series of fun stories at the end of the book called "Tales of the Teenage Bartender". Perfect For All AgesBoth the drinks and the content are designed for all ages. Whether your child has an interest in making drinks (just like me) or you're an adult who's trying to cut down on alcohol consumption or just looking for some fun non-alcoholic alternatives this is the perfect recipe book for you.
Six Hundred Miscellaneous Valuable Receipts Worth Their Weight In Gold
Discover a treasure trove of time-tested wisdom in "Six Hundred Miscellaneous Valuable Receipts Worth Their Weight In Gold." This compilation, carefully curated by John Marquart, offers a fascinating glimpse into the practical knowledge of bygone eras. More than just a collection of recipes, this book is a guide to resourceful living, filled with household hints, home remedies, and culinary secrets.From delectable dishes to clever solutions for everyday challenges, these 'receipts' provide a unique blend of the culinary and the domestic. Explore time-honored techniques for cooking, cleaning, preserving, and more. Whether you're a history enthusiast, a DIY aficionado, or simply seeking a touch of vintage charm, this book promises to be a valuable and engaging resource.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.
Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen
"Oberrheinisches Kochbuch Oder Anweisung F?1/4r Junge Hausm?1/4tter Und T繹chter, Die In Der Kunst Zu Kochen Und Einzumachen Einige Geschicklichkeit Erlangen Wollen, Nebst Einem Anhange Von Speisen F?1/4r Kranke, Volume 2" by Margaretha Sp繹rlin, is a historical cookbook aimed at young housewives and daughters seeking to develop their skills in cooking and preserving food. This volume includes an appendix of recipes for the sick, offering a comprehensive guide to household culinary arts.Originally written for a German-speaking audience, this edition opens the door for English readers to explore traditional Upper Rhine cooking practices. This book is valuable for those interested in historical cooking methods, regional German cuisine, and the culinary aspects of household management during the time it was written.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.
Mrs. De Graf's Cook Book
"Mrs. De Graf's Cook Book" is a timeless collection of classic American recipes and household advice, offering a glimpse into the culinary practices of a bygone era. Compiled by Belle De Graf, this cookbook presents a diverse range of dishes, from savory entrees to delectable desserts, reflecting the tastes and traditions of early American cuisine. More than just a recipe book, it provides insights into home economics and domestic science, offering valuable tips for maintaining an efficient and well-run household. With its straightforward instructions and charming vintage appeal, "Mrs. De Graf's Cook Book" remains a delightful resource for both culinary enthusiasts and those interested in American social history. A fascinating read and a practical guide, it's a testament to the enduring art of home cooking.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.
Celebrated Actor Folks' Cookeries
"Celebrated Actor Folks' Cookeries: A Collection Of The Favorite Foods Of Famous Players" offers a unique glimpse into the culinary preferences of renowned actors from a bygone era. This delightful volume compiles a variety of recipes, showcasing the personal tastes and favored dishes of celebrated performers. More than just a cookbook, it's a social history artifact, providing insights into the daily lives and personal habits of individuals who captivated audiences on stage. Discover the recipes that fueled their performances and gain a new appreciation for the intersection of food, theater, and celebrity. An engaging read for culinary enthusiasts, theater buffs, and anyone interested in the history of everyday life.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.
Die Kunst Brod Aus Erd瓣pfeln Zu Backen
Discover the lost art of baking bread from potatoes with this historical treatise, "Die Kunst Brod Aus Erd瓣pfeln Zu Backen," originally authored by Antoine Augustin Parmentier. This book delves into the techniques and benefits of using potatoes as a primary ingredient in bread making. Explore the processes involved in creating potato bread, offering a unique perspective on 18th-century culinary practices. A valuable resource for food historians, culinary enthusiasts, and anyone interested in alternative baking methods.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.
Kentucky Cook Book;
Discover a culinary journey through the heart of America with the "Kentucky Cook Book," originally published in 1912. Authored by Emma (Allen) Hayes, this collection offers a fascinating glimpse into the kitchens and dining tables of Kentucky at the turn of the century. More than just a recipe book, it's a historical artifact, reflecting the tastes, ingredients, and culinary traditions of a bygone era. Explore time-honored recipes passed down through generations, from savory dishes to delectable desserts. Whether you're a seasoned cook, a history enthusiast, or simply curious about American culinary heritage, this book provides a unique and engaging experience. Relive the past and recreate authentic Kentucky flavors in your own kitchen with this treasured classic.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.
Seltzertopia
The history and cultural impact of seltzer and its connection to Jewish identity, hipster culture, comedy, and health. Seltzertopia tackles the question: What is it about this simplest of concoctions that has allowed it to make a difference to so many people, in such different ways?
The 30-Minute Mediterranean Diet Cookbook for Seniors Over 60 -
What if just 30 minutes a day in your kitchen could help you feel better, eat better, and finally reduce your blood pressure and cholesterol without medication?Have you been told to "cut back on salt" or "change your lifestyle," but no one ever showed you how? Do your hands ache when trying to prep meals that take forever and never taste quite right? Are you tired of cookbooks that promise everything but deliver bland food, strict rules, and frustration?You're not alone-and you're not to blame.Most health cookbooks are written for 30-year-olds with gym memberships and no arthritis. They don't take into account what it means to cook with stiff hands, low energy, or dietary concerns that come with age. And when you're trying to stay off medications, manage your blood pressure, and eat something that actually tastes good, the last thing you need is another complicated food trend or diet that forgets you're living a real life.This is where everything changes.The 30 Minute Mediterranean Diet Cookbook for Seniors Over 60 isn't just another recipe collection-it's a practical, flavorful, and senior-friendly system designed to help you lower your blood pressure, support your heart, reduce medications, and still enjoy your meals. Here is what is contained in this cookbook... You will learn: Delicious, low-sodium meals ready in less than 30 minutes-even with joint pain or fatigueThe easiest way to enjoy Mediterranean flavors without confusing diet rules or tracking every biteA step-by-step layout that's arthritis-friendly, with large print and clear instructionsHow to support heart health and digestion without giving up the meals you loveWhat to eat to feel energized, clear-minded, and proud of the food on your plateHow to follow a full 4-week meal plan that's structured, stress-free, and actually enjoyableEven if you've never followed a meal plan before... even if your kitchen feels like a challenge... even if your blood pressure numbers have scared you lately... You can take back control-one simple, satisfying recipe at a time.
![The Reason Why. Domestic Science [by R.k. Philp]](https://cdn.kingstone.com.tw/english/images/product/6142/9781024376142m.webp?Q=926ff "The Reason Why. Domestic Science [by R.k. Philp]")
The Reason Why. Domestic Science [by R.k. Philp]
"The Reason Why: Domestic Science" by Robert Kemp Philp is a comprehensive guide to household management and cookery from the 19th century. This book offers a fascinating glimpse into the domestic practices of the Victorian era, providing a wide range of information from recipes and cooking techniques to tips on cleaning, laundry, and general household economy. Originally intended for middle-class households, this volume contains advice on everything from selecting the best cuts of meat to preserving fruits and vegetables. Readers will find a wealth of practical knowledge, offering insight into the daily lives and challenges of Victorian homemakers. "The Reason Why: Domestic Science" is a valuable resource for anyone interested in historical cookery, domestic science, or the social history of the 19th century.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.
Food Without Fuss200 New Recipes And A Few Thoughts
"Food Without Fuss: 200 New Recipes And A Few Thoughts" by Josephine Terry offers a collection of simple and approachable recipes designed for the home cook. Originally published in 1946, this cookbook reflects the culinary styles and ingredient availability of its time, providing a glimpse into mid-20th-century cooking. Terry's work emphasizes ease and practicality, making it accessible to cooks of all skill levels. The recipes cater to everyday meals and offer a range of options for those looking to create delicious and satisfying dishes without complicated techniques or hard-to-find ingredients. This book is a valuable resource for anyone interested in vintage cookbooks, historical food preparation, or simply seeking straightforward and reliable recipes.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.
The New Rutherford Cook Book
The New Rutherford Cook Book, compiled by the Ladies' Aid, offers a fascinating glimpse into early 20th-century American cuisine. This collection of recipes reflects the culinary practices and available ingredients of the time, providing insights into the daily lives of families and communities. More than just a recipe book, it is a historical document showcasing the evolution of American cooking and domestic science. Discover classic dishes and time-honored techniques, perfect for anyone interested in culinary history or seeking inspiration from traditional American fare. A charming and practical guide, this cookbook is a valuable addition to any collection.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.
Tried and True Recipes from a Caterer's Kitchen
The author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-book series for young readers, Cooking throughout American History; The African-American Kitchen: Food for Body and Soul; and Start and Run a Catering Business. He's also published numerous articles, including in magazines such as Bride's, Odyssey, Better Nutrition, Home Cooking, The Fisherman and Bowhunter; and newspaper food sections, including Chicago Tribune, Christian Science Monitor, San Francisco Chronicle. The author emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks.
![The Reason Why. Domestic Science [by R.k. Philp]](https://cdn.kingstone.com.tw/english/images/product/1383/9781024371383m.webp?Q=6af6b "The Reason Why. Domestic Science [by R.k. Philp]")
The Reason Why. Domestic Science [by R.k. Philp]
"The Reason Why: Domestic Science" by Robert Kemp Philp is a comprehensive guide to household management and cookery from the 19th century. This book offers a fascinating glimpse into the domestic practices of the Victorian era, providing a wide range of information from recipes and cooking techniques to tips on cleaning, laundry, and general household economy. Originally intended for middle-class households, this volume contains advice on everything from selecting the best cuts of meat to preserving fruits and vegetables. Readers will find a wealth of practical knowledge, offering insight into the daily lives and challenges of Victorian homemakers. "The Reason Why: Domestic Science" is a valuable resource for anyone interested in historical cookery, domestic science, or the social history of the 19th century.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.
Do Me A Flavor
Cooking is all about the science of physics and chemistry within the context of indigenous cooking. Over the centuries, humans have learned how to exploit the natural phenomenon of energy transfer through heat for the purpose of transforming food from one form to another form to facilitate the experience of food consumption, particularly where food, fun, faith, and fellowship intermingle. The Nigerian cooking and eating phenomena are typical of what food is all about. Thermodynamics is the science of heat transfer between two objects. Heat and steam provide the beat, to which molecules of ingredients dance to create gastronomical delights for dining tables around the world. Biology, Chemistry, and Physics play direct and intertwining roles in our existence and activities, including gastronomic pursuits. To galvanize ingredients to create a marvel for the nose and the palate is, indeed, a testimony to the inner workings of science, fueled by fire, steam, and molecules. The transformation from solid to liquid and then to vapor makes physics in the kitchen fun and gratifying. This book on "Do Me A Flavor" celebrates flavorful cooking in the Nigerian culture, just like other indigenous cultures around the world. Enjoy the texts and sights of the book's contents, even if the food aroma cannot emanate from the pages of the book.
Paper-bag Cookery
Rediscover a fascinating culinary technique from the early 20th century with "Paper-bag Cookery: With Nearly Two Hundred Recipes" by Vera, Countess Serkoff. This unique cookbook unveils the secrets of cooking in paper bags, a method that was once considered a revolutionary way to retain moisture and enhance flavors. Originally published in 1910, this volume offers a glimpse into the kitchens of the past, presenting a wide array of recipes adapted for paper-bag cookery. From savory meats and poultry to delectable desserts, Countess Serkoff's collection showcases the versatility of this forgotten technique. Explore nearly two hundred recipes designed to simplify cooking while delivering exceptional results. A must-have for culinary historians, vintage cooking enthusiasts, and anyone seeking a novel approach to traditional recipes, "Paper-bag Cookery" provides both historical context and practical instruction for recreating these time-tested dishes in your own kitchen.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.
Five Cent Meals
"Five Cent Meals" is a fascinating glimpse into early 20th-century home economics, offering a wealth of recipes and practical advice for preparing nutritious and affordable meals. Published in 1913 by the American School of Home Economics, this book provides detailed instructions for creating dishes that maximize value without sacrificing taste or nutritional content. A valuable resource for anyone interested in historic cooking practices, "Five Cent Meals" reflects the social and economic conditions of its time, offering insights into the challenges faced by households striving to maintain a balanced diet on a limited budget. Its enduring appeal lies in its straightforward approach to meal planning and its commitment to providing practical solutions for everyday culinary needs. Discover historical approaches to economical cooking and learn techniques that remain relevant today.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.
Simply Malaysian
"Time-squeezed home cooks owe a debt of gratitude to Mandy Yin, for in this, her new book, she takes such care to give us recipes for Malaysian and Malaysian-inspired food that are accessible, vibrant and richly rewarding." - Nigella Lawson Following the success of Sambal Shiok, Mandy Yin is back and in her second book, she shares the secrets to making mouthwatering Malaysian recipes with minimal fuss. Inspired by how Malaysians eat at home and 'economy rice' eateries, where you can help yourself to a generous plate of delicious food at any time of day, as well as favorites from her family kitchen, Mandy Yin presents a collection of over 80 everyday recipes that are quick and easy to make. Simply Malaysian is a collection of classic and modern dishes that can be whipped up in no time, with minimal ingredients. Whether it's One Pot Chicken Rice, Sambal Aubergines, Black Pepper Beef or Spicy Tomato Prawns, these resourceful recipes are designed for every night of the week.More Praise: "Many cookbooks promise simple, accessible recipes for busy households, but not many deliver like Simply Malaysian. Full of menu suggestions, pleasing textural combinations, vegetarian one-pot meals and more, the pages work hard so you don't have to." - Mark Diacono, Delicious Magazine"Original, accessible and filled with recipes you actually want to cook. Thoroughly modern Malaysian magic." - Tom Barker-Bowles"A joyful book filled with highly achievable food. Simply Malaysian is simply brilliant and I can't wait to get cooking from it."- Meera Sodha"This is a cookbook for anyone who wants a little taste of Malaysia in their kitchen." - Rachel Khoo "Mandy's recipes are easy, delicious and full of flavour. A must have book."" - Ching He Huang
Food You Want to Eat
A Tasting Table "Best Cookbook of the Year""Not just a viral hot property but an experienced and talented chef." -NIGELLA LAWSON This is Food You Want to Eat-a stunning debut cookbook from chef and "All Things Butter" creator Thomas Straker, hungrily awaited by his 5 million followers across the world. Thomas Straker is at the forefront of a new generation of chefs breaking down the barriers between professionals and home cooks-and he knows exactly the food they all want to eat. A classically trained chef and owner of Straker's restaurant, he's grown a millions-strong following for his flavor-led, seasonal dishes prepared with style and panache. Now, in his debut book, Straker places his culinary chops on the table in front of his legions of hungry fans, featuring refined, ambitious, delicious recipes like Fresh Gnocchi with Broad Beans and Pesto, Mozzarella di Buffala with Confit Fennel and Chili, Bone Marrow Butter, Chocolate Mousse with Caramel and Hazelnuts, and so much more. No matter your knife skills, this is Food You Want to Eat.
Preserving at Home; a Book for the Home Economist
"Preserving at Home; a Book for the Home Economist," published in 1921, is a timeless guide to the art and science of food preservation. Emily Riesenberg provides comprehensive instructions and recipes for canning, pickling, and preserving a variety of foods. This book offers practical advice for home economists and anyone interested in mastering the skills of preserving food at home. Rediscover traditional methods for stocking your pantry and enjoying seasonal produce year-round with this valuable resource.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.
Good Recipes
"Good Recipes" presents a compilation of classic and cherished recipes contributed by the Woman's Society of the Winnetka Congregational Church. This collection offers a glimpse into traditional American home cooking, featuring a range of dishes perfect for both everyday meals and special occasions. Discover timeless culinary creations, handed down through generations, reflecting the heart and soul of community gatherings and family traditions. Whether you are an experienced cook or just starting out, this book offers accessible and delicious recipes that will inspire and delight.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.
Feedin' B.I.T.C.H.E.S.
Feedin' B.I.T.C.H.E.S. by Jason Laciste is the unmissable guide for both men and women, offering a truly unique blend of culinary expertise and relationship insights. More than just a cookbook, this "undaunted collection" features 18 succulent recipes alongside raw, legitimate observations on human connection.Dive into a world where FOOD, WINE, AND SEX (in the purest sense of the word) intersect, and discover how we can all better COOK, DATE, and RELATE. This book promises to reshape your approach to both the kitchen and your relationships, providing real-world perspectives on everyday people and how to foster meaningful connections.If you're looking for a guide that's as nourishing for your palate as it is for your personal life, Feedin' B.I.T.C.H.E.S. is your essential read.
Easy 10
Amy Sheppard understands how we shop. Creatures of habit, we often buy the same basic staples every week and then inevitably cook the same old recipes. Amy takes 10 of the top supermarket ingredients and offers 10 delicious dinners for each one, with a few "cheats" and twists along the way, and always with budget in mind. The top 10 are: chicken, potatoes, ready-rolled pastry, lentils, ground beef, cheese, canned fish, pasta, sausages, and rice--our beloved favorites, but Amy is here to spice up our repertoire and inspire us to create really tasty dishes in a matter of minutes. The chapter structure of the book means that you can find just the recipe you need instantly, and each recipe will come with tips and swaps--ways to make the meal veggie or gluten-free and options for air-frying. Easy 10 delivers simple, delicious dinner ideas for busy people who want to cook from scratch, but don't want to spend hours in the kitchen.
Chef Celeste's Louisiana Kitchen
Chef Celeste Gill began to learn traditional southern cooking from her mother and grandmother at the age of four. Raised in Detroit and trained as a chef in Hawaii, she ultimately chose to make her home in South Louisiana, where she has worked to promote farm-to-table cooking and eating, and to help fledgling chefs build their confidence to make even the most intimidating traditional Louisiana dishes. At the center of Chef Celeste's practice is support and mentorship for new cooks as they learn to feel comfortable in the kitchen. Chef Celeste's Louisiana Kitchen continues this work with recipes that are easy to follow, breaking down challenging preparation procedures into manageable directions and simple-to-understand steps. The recipes celebrate the bounty of Louisiana's native plants and animals, highlighting the use of fresh ingredients, but with adjustments possible for chefs outside of the state or without easy access to fresh produce and meats. Food is more than sustenance: it can be a refuge for some, therapy for others, and community for all. The simple act of preparing and sharing a meal can forge connections, and this book serves as a bridge to the rich world of Louisiana cuisine.
Scottish Bakes
From the voice behind the beloved Baking with Granny blog comes a warm and nostalgic collection of traditional Scottish bakes.In this beautifully curated cookbook, Amy Reid shares over 50 tried-and-tested recipes that celebrate the heart of Scottish home baking. Featuring reader favourites from the blog, like Empire Biscuits, Tablet, and Fly Cemetery slices, alongside brand-new recipes exclusive to the book, this is the ultimate baking companion for anyone who loves simple ingredients, easy methods, and timeless favourites.Whether you grew up with these classics or are discovering them for the first time, Baking with Granny is a comforting journey through generations of baking. Each recipe is sprinkled with family memories, expert tips, and a touch of history, making it feel like you're learning straight from your own Granny.With a loyal global following, over 15,000 email subscribers, and millions of annual website visitors, Amy has become a trusted name in baking, known for her clear instructions and nostalgic charm. This book brings her most loved recipes together in print for the very first time.A must-have for home bakers, Scots abroad, or anyone longing for a proper slice of home."Just like your Granny made."
Most for Your Money Cookbook
Discover timeless recipes for delicious, budget-friendly meals in the "Most for Your Money Cookbook", written by Cora, Rose, and Bob Brown. Originally published in 1937, this cookbook offers practical and resourceful culinary solutions, perfect for thrifty cooks and those interested in historical approaches to cooking. Inside, you'll find a wide array of recipes designed to maximize flavor while minimizing costs, reflecting the economic realities of the time. From hearty stews to creative uses for leftovers, this book provides invaluable insights into making the most of your ingredients. Whether you're a seasoned chef or a novice cook, the "Most for Your Money Cookbook" is a fascinating glimpse into culinary ingenuity and a valuable addition to any kitchen library.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.
The Mess Kit
"The Mess Kit: Food for Thought, Fifth Corps Area, Camp Knox, Kentucky" offers a fascinating glimpse into the culinary life of soldiers during military training in the early 20th century. Published under the auspices of the Citizens' Military Training Camps and the Military Training Camps Association, this cookbook provides a unique blend of practical recipes and historical context. Featuring dishes tailored for mass catering and resourcefulness, the book reflects the dietary needs and available provisions at Camp Knox. More than just a collection of recipes, "The Mess Kit" is a historical document that sheds light on the daily lives of soldiers and the logistical challenges of feeding large groups during wartime. It is a valuable resource for historians, culinary enthusiasts, and anyone interested in military history.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.
Basics: Desserts
Basics: Desserts is the second in a series that will completely demystify cooking through step-by-step photography. It is a short but comprehensive photographic primer with recipes and techniques that showcase staple recipes like pastry dough, cake batter, and cream fillings plus how to use them in your favorite classic desserts. From there, learn to bake, assemble, and decorate desserts for any occasion. With over 70 recipes, bake your way through everything from big celebration cakes to an easy single-serve chocolate mug cake, plus fruit tarts three ways, a 3-tier showstopping pavlova, classic cr癡me br羶l矇e, and more. Basics: Desserts is for anyone looking to gain confidence in the kitchen, grow their dessert repertoire, and generally add a little extra sweetness to life. It is a must-have addition to any cookbook library.
Feasts on the Farm
"An inspiring and empowering collection of farm-to-table recipes for cooks who want to know more about how ingredients get to their kitchens and want to be part of the solution offered by regenerative farming." --Library JournalFrom the famed Toluma Farms and its award-winning Tomales Farmstead Creamery: an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration. Welcome to Toluma Farms, a 160-acre goat and sheep dairy and educational farm in Marin County, California, just a few miles from the Pacific Coast, stewarded since 2003 by Tamara Jo Hicks, her husband, David Jablons, and their two daughters. In partnership with writer and illustrator Jessica MacLeod, Feasts on the Farm is a gorgeous cookbook organized by the seasons that captures the nourishing, creative, and positive approach taken by the entire Toluma team. Through 60+ tantalizing recipes ranging from starters to mains to sweets, this book makes it easy to bring Northern California living into your home, sharing practical guidance on how to: Take advantage of your local farmer's market's springtime bounty with a Farmers Panzanella Salad. Graze on the Perfect Summer Cheese Board on a lazy summer evening. Whip up some Pumpkin Muffins with Maple Goat Butter to kick off an early Autumn morning. Create a winter feast with a platter of Roasted Dungeness Crab with Herb Butter. And much more. Filled with full-color photographs, charming illustrations, and short informative essays on topics such as slow living, agritourism, and raising happy goats and sheep, this sumptuous volume will instantly transport you to beautiful Toluma Farms and inspire you to embrace a year of seasonal, sustainable, cheese-filled eating and living! FOR CHEESE LOVERS: Tomales Farmstead Creamery is known for its prize-winning artisanal goat and sheep cheeses. In these pages, decades of cheese knowledge are poured into the recipes, which go well beyond what you might imagine a cheese-y dish would be. Decadent, yes, but also fresh, plant-based, filling, and wholesome. A CELEBRATION OF SUSTAINABLE LIVING: Tamara and the Toluma Farms team have spent over twenty years learning and practicing sustainable farming. Sprinkled throughout are stories about their journey on the land and the unique people they've worked with along the way. Perfect for: Home cooks who focus on local and seasonal ingredients Anyone who loves to eat and cook with cheese Vegetable-forward but not exclusively vegetarian eaters Foodies who collect regional cookbooks Fans of regenerative/farm-to-table approaches Armchair travelers who dream of visiting the California farming coast Readers who enjoyed Six California Kitchens, The French Laundry Cookbook, and Alice Waters' We Are What We Eat: A Slow Food Manifesto
Paper-bag Cookery
Rediscover a fascinating culinary technique from the early 20th century with "Paper-bag Cookery: With Nearly Two Hundred Recipes" by Vera, Countess Serkoff. This unique cookbook unveils the secrets of cooking in paper bags, a method that was once considered a revolutionary way to retain moisture and enhance flavors. Originally published in 1910, this volume offers a glimpse into the kitchens of the past, presenting a wide array of recipes adapted for paper-bag cookery. From savory meats and poultry to delectable desserts, Countess Serkoff's collection showcases the versatility of this forgotten technique. Explore nearly two hundred recipes designed to simplify cooking while delivering exceptional results. A must-have for culinary historians, vintage cooking enthusiasts, and anyone seeking a novel approach to traditional recipes, "Paper-bag Cookery" provides both historical context and practical instruction for recreating these time-tested dishes in your own kitchen.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.
Feedin' B.I.T.C.H.E.S.
Feedin' B.I.T.C.H.E.S. by Jason Laciste is the unmissable guide for both men and women, offering a truly unique blend of culinary expertise and relationship insights. More than just a cookbook, this "undaunted collection" features 18 succulent recipes alongside raw, legitimate observations on human connection.Dive into a world where FOOD, WINE, AND SEX (in the purest sense of the word) intersect, and discover how we can all better COOK, DATE, and RELATE. This book promises to reshape your approach to both the kitchen and your relationships, providing real-world perspectives on everyday people and how to foster meaningful connections.If you're looking for a guide that's as nourishing for your palate as it is for your personal life, Feedin' B.I.T.C.H.E.S. is your essential read.
Mediterranea
Mediterranea is a delicious deep-dive into the kitchens of the Med's most qualified cooks: its grandmothers. A colorful, sensory journey through the coastal region, this book is a celebration of one of the best food cultures of the world, packed with beautiful location photography to boot - think stunning pasta dishes from Sicily, classic desserts from the C繫te d'Azur, Croatia's best fish dishes, fresh and vibrant Turkish salads and Greece's best vegetable-rich one pots, all served with the fascinating back stories of the grandmothers who have perfected these age-old recipes, and pearls of wisdom that only come with a life well lived. As visually engaging as it is mesmerising and heart-warming, Mediterranea is a true portrait of an incredible food culture, and the matriarchs that have shaped it.
Spices and Condiments
Spices and Condiments, originally published as Fieldiana, Popular Series, Botany, no. 15 in 1929, offers a detailed exploration of the world of spices and condiments. Written by James Birtley McNair, this work delves into the botany and economic significance of various plants used to flavor and enhance foods. From common household spices to more exotic ingredients, the book examines their origins, cultivation, and historical uses. This edition provides valuable insights into the historical context of food preparation and trade, making it a fascinating resource for culinary historians, botanists, and anyone interested in the origins of the flavors we enjoy. McNair's work stands as a testament to the enduring importance of spices in human culture and commerce.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.
Basics: Vegetables
Basics: Vegetables is the first in a series that will completely demystify cooking through step-by-step photography and clear instruction. It is a short but comprehensive photographic primer with recipes and techniques that showcase both classic vegetarian dishes and modern reinventions. Whether you're having a vegetarian guest over for dinner, trying to make a weekday lifestyle shift, or years into a vegetarian diet, learn (or relearn) the basics with step-by-step photos and easy-to-follow instructions. From Hasselback Butternut Squash to Risotto Verde or Tomato Tatin, your next vegetarian meal--or dinner party--is only a few ingredients away. Make spinach-tinted green waffles with eggs on the weekend, or treat yourself to a hearty lentil shepherd's pie, assembled in 15 minutes and perfect for weekday lunch leftovers. Basics: Vegetables has 80 recipes for vegetarian and vegetarian-aspiring cooks ready to grow their repertoire of delicious vegetable-forward meals. It is a must-have addition to any cookbook library.
Spanish Made Easy
In Spanish Made Easy, Omar Allibhoy guides you through the basics of over 70 key Spanish dishes. Spanish cooking is characterized by deep flavors, vibrant color and minimal ingredients. With the expert teaching of Omar Allibhoy, the chef behind the Tapas Revolution restaurants, you will learn to make a paella that packs a punch without spending hours in the kitchen, cook up a tapas feast for friends, and even whip up a delectable Spanish dessert in minutes. Using supermarket-friendly ingredients and simple cooking methods, Spanish Made Easy shows you how to make sunny, delicious, everyday Spanish food at home, whether you're a skilled chefs or a complete beginner. 癒Buen provecho!
