The Modern Huntsman Cookbook
A vividly photographed and illustrated celebration of the natural world and contemporary hunting practices, this wildly inspired cookbook features provocative essays and fifty recipes from a dozen hunters and conservationists around the globe. Blending authentic storytelling with stunning visuals and recipes, The Modern Huntsman Cookbook will pull you from your kitchen out into the wild. This isn't just a collection of dishes but an exploration of our connection to the land and passion for the beauty and sanctity of nature, brought to you by the team behind Modern Huntsman Magazine. Including personal recipes and literary essays from world-renowned chefs and writers, this book inspires and educates home cooks on the game we hunt and the food we eat, both wild and domesticated. You'll hear from fisher and chef Nelly Hand, who grew up on the Alaskan seashore and has a lifetime's worth of experience making simple, fresh meals cooking with what's on hand. She makes Pickled Wild Salmon to preserve her catch for just a bit longer and Cast Iron Campfire Spot Prawns for a simple dinner on the beach. Celebrity chef Eduardo Garcia delves into how cooking is the ultimate act of caring: for yourself, your family, and your environment. He shares how he uses the whole animal by making Bison Stock and relishes in the nobility of the honeybee and its role in our ecosystem in his Pollinator Ice Cream. Other contributors include Michelin-starred chef Jesse Griffiths and writer and environmental activist Rick Bass, who meditates on what we owe nature, which has given us life itself. Filled with ways to incorporate more game into your diet and including options to create these dishes even when you don't have the wild ingredients on hand, The Modern Huntsman Cookbook connects you to recipes that bring nature to your plate.
The Accidental Seed Heroes
"A special, important book of hope, action and integrity."--Mark Diacono, food and garden writer "After reading Adam's book, I won't look at a handful of seed the same way again!"--Joe Swift, garden designer; writer; presenter, BBC's Gardeners' World Named to the Civil Eats "2025 Food and Farming Holiday Book Gift Guide" Food Tank's Recommended Reading for a Better Food Future Shortlisted for the Garden Media Guild's Gardening Book of the Year Across the world, chefs, farmers, plant scientists and backyard growers are doing something extraordinary: creating new generations of fruit, vegetables and cereals, all bred specifically to flourish locally, taste delicious, and contribute to our food future. In The Accidental Seed Heroes, Adam Alexander dons his seed detective homburg to meet these twenty-first century seed heroes, who are not only championing traditional varieties but also breeding delicious new ones that will help create a sustainable future for our planet. We don't all need to become backyard breeders or even, like Adam, accidental ones. We don't even need to eschew, as growers, the modern hybrid cultivars our seed catalogues are stuffed with or, as consumers, boycott those same uninspiring specimens that populate our supermarket shelves. Adam just wants that choice to be better informed and infinitely more diverse and enjoyable. This story is a celebration of the locally and sustainably grown produce, whether traditional or innovative, that is at the heart of all our food cultures and empowers our rural communities and farmers. Adam believes these new varieties of fruits, vegetables and even grains will not just offer us all nutritious and delicious food but also be part of the solution to combating climate change and returning fertility to our soils and biodiversity to our land.
The Blue Zones Kitchen One Pot Meals
An instant New York Times Best Seller! This mouthwatering cookbook features 100 quick and easy plant-based recipes inspired by the blue zones, many made in 30 minutes or less. The #1 New York Times best-selling author and Emmy-winning host of Netflix's Live to 100 helps busy home cooks boost their longevity with researched-based, easy-to-find healthy ingredients. After more than 20 years spent uncovering the secrets of the blue zones--the happiest and healthiest places around the world--Dan Buettner puts the lessons he's learned into practice with 100 research-backed recipes designed to boost your longevity. Inside you'll find easier-than-ever plant-based breakfasts, dinners, snacks, and sides inspired by the blue zones, with grocery store-available ingredients and made with flavors Americans love best, including: A protein-packed Tex-Mex Breakfast SkilletThe perfect crunchy snack: Crispy Roasted ChickpeasGood-for-the-soul Creamy White Bean and Tomato SoupA twist on a classic: a Deluxe Blue Zones MinestroneVeggie-loaded Spanakopita PastaCrowd-pleasing Southern Style Sheet Pan BBQ Tofu with Sweet Corn and Green BeansAn easy Slow Cooker BourguignonNo-Bake Peanut Butter and Honey Cookie BitesWritten with busy households in mind, these one pot, one pan, or one baking sheet recipes enable you to eat like the world's longest-lived people without spending hours in the kitchen. Perfect for busy families, health-minded home cooks, culinary enthusiasts, and anyone interested in eating the Blue Zones way, this is a cookbook that will change your diet--and your life.
The Baker's Philosopher
It's hard to explain - how baking can somehow get into your blood stream trapped in each vein, It's difficult to comprehend - how baking can somehow infatuate you, and soulmate you - like a best friend, It's surprising how baking has the power - to supersede everything else, minute by minute, hour by hour, And it's intoxicating how baking can suffocate - coveting your thought processes without causing you to frustrate.If baking is in your blood - it's in your blood, and nothing can transcend you from the so-called baking club, If baking governs your life - and by that we mean mind, body, soul, in whatever capacity, without stress or strife, If baking is everything to you - whether it's early morning, late evening, or weekends when that need starts to brew, Then welcome to the "Baking bug" - where every day becomes another cake, recipe and conquest - including cakes that are baked in a mug.
Dumplings
A book filled with the best dumpling recipes from and inspired by Asia. Explore Asia with this delightful collection of some of the best dumpling dishes the continent has to offer, from xiao long bao to gyoza, mandu and jianshui zongi. Featuring eighty delicious recipes, including basic ones for dumpling wrappers, sauces, and chili oils, Dumplings is (almost) as good as a trip across Asia! With chapters on steamed, boiled, fried, and sweet dumplings, this book has a dumpling for every mood and craving! With basic recipes for five different types of homemade dumpling wrappers and easy-to-follow instructions for how to fold and seal your finished dumplings, as well as plenty of vegetarian, vegan, and gluten-free recipes, this is the dream compendium for any dumpling lover.
My Bohemian Kitchen
This is regional cooking with a very strong identity. It's Czech food via traditional recipes, hints of nostalgia and a surprisingly modern take on sustainability, seasonality, and popular cooking techniques.Author Evie Harbury brings to life her long summers spent at her granny's mill in South Bohemia with her personal stories about Czech food and culture. Alongside the snapshots of this under-represented food are her deliciously simple recipes that capture the influences of Czechia's neighboring countries. The quaint and quirky chapters include: Beer SnacksThe Main EventVegetarianskyBohemian BakingA Little TippleRecipes include Wild Garlic Buns, Chicken with Beer, Midnight Money Lentils, Kohlrabi Salad, Apple Strudel and Marble Bundt Cake.
Let's Party
A NEW YORK TIMES BESTSELLER - THE STRATEGIST BEST COOKBOOKS TO GIFT THIS YEAR - AN EPICURIOUS STANDOUT COOKBOOK OF SUMMER 2025 - NPR 2025 BOOKS WE LOVE - AN EATER NEW COOKBOOKS TO GET EXCITED ABOUT THIS FALL GrossyPelosi is famously the hostess with the mostest--now it's your turn to invite everyone in. Dan Pelosi believes every day can be a celebration--and wherever there's a celebration, there's a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but--surprise!-- we're having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA. After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE, one of Bimpy's forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you'll know when it's time to preheat your oven to replicate Dan's iconic Holiday Cookie Party. Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it's time to go home, sharing his favorite family tidbits along the way (including his dad's guide for Italian American slang--capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET'S PARTY!
Burger Night
Make every night burger night! Bring together your favorite people for the ultimate burger night. Whether it's a weekend gathering with friends, a date-night in, or simply a mid-week burger craving, Burger Night has the best and craziest burgers for every occasion. Learn how to make oversize all-American burgers, including the classic Cheeseburger, the eponymous Smash burger, and a triple beast burger simply called The Cowboy. Or discover the Southern-fried Chicken Waffle Breakfast Burger or Gochujang Fried Chicken Burger, coated in a finger-licking sweet-spicy glaze that is off-the-charts good. Vegetarians and vegans are also treated to a range of plant-based offerings including the Impossible Double Smash, the Californian, and a Fried Green Tomato burger. In addition to finding fifty new burger recipes, you'll also learn how to craft your own condiments, so you'll never have to rely on store-bought versions again. With a bold design that nods to the series' three previous cookbooks--Taco Night, Pasta Night, and Pizza Night--and bright, poppy photography that oozes over-the-top deliciousness, Burger Night is your new burger bible.
Southern Dishes for the Soul
Southern Dishes from the Soul by Dale "Mrs. Dee" Payne is a heartfelt collection of recipes that celebrate the rich traditions of Southern cooking. From golden, crispy fried chicken to tender oxtails and decadent tea cakes, each dish is seasoned with love and steeped in history. These recipes capture the warmth of family gatherings, Sunday dinners, and holiday feasts, bringing comfort and connection to every table. With easy-to-follow instructions, inspiring quotes, and timeless flavors, this book is more than a cookbook; it's a tribute to the joy, faith, and soul that define true Southern hospitality. If you need a delicious meal to prepare or an encouraging word, both can be found on these pages. Every bite tells a story worth sharing.
Katie Cooks For You With Love
"Making dinner after dinner for a family can be tough. In this cookbook you will find beautiful easy recipes that will warm your family's heart and feed them nutritionally. From homemade chicken noodle soup to green bean surprise and homemade strawberry banana bread, you can find these recipes and more right at your fingertips. Also, many of the recipes are type 1 diabetic friendly. With each recipe, I share a little about what makes this recipe special to our family. These recipes were created over years to ensure that my family had home cooked meals to enjoy. Please enjoy and remember the secret ingredient!
The Hidden Vegetables Cookbook
Hate vegetables but still want to eat healthy? Tired of feeling guilty every time you skip the greens? What if you could enjoy your favorite meals with all the nutrition and none of the veggie taste?If you've ever wished you could eat healthier without choking down another forkful of kale or pretending to like Brussels sprouts, The Hidden Vegetables Cookbook is for you.This isn't your typical health cookbook. It doesn't try to convince you to fall in love with spinach or develop a taste for zucchini. Instead, it gives you a creative, practical way to get the benefits of vegetables without tasting their flavor.These recipes are smart, satisfying, and designed for real adults who know they should eat their veggies... but just don't like them. Author Heidi Herman brings together 90 flavorful dishes that cleverly incorporate fresh vegetables in ways that blend, mask, and even overpower their taste so you get the nutrients without the struggle. From hearty dinners to indulgent treats, you'll find vegetable-packed recipes that actually taste amazing. And no, they don't look green or "healthy" in that bland, boring way. They just taste like good food.Here's how this cookbook will help: Eat More Vegetables Without Changing Your Taste Buds - These recipes work with your existing preferences, using vegetables in a hidden way that won't mess with the flavors you love.Enjoy 90+ Delicious, Comforting Recipes - Think Beef Bourguignon with hidden spinach, Chicken Enchiladas with pureed carrots and onion, or chocolate cake where the zucchini disappears entirely.Feel Validated Instead of Guilty - You're not alone. Lots of adults don't like veggies. This book offers a real solution, not a lecture.Boost Your Nutrition Effortlessly - Get your daily dose of fiber, vitamins, and minerals without even realizing it.No Special Skills or Tools Needed - Recipes are simple, accessible, and use common ingredients. Perfect for busy cooks or beginners.Rethink What Healthy Food Can Look (and Taste) Like - No bland salads. No raw veggie platters. Just real meals that feel indulgent and nourishing at the same time.Whether you're trying to eat cleaner, sneak more nutrition into your meals, or finally stop feeling bad about your veggie aversion, The Hidden Vegetables Cookbook is here to make it easy-and actually enjoyable. You'll no longer have to avoid recipes just because they call for squash or feel left out of the healthy-eating conversation. These recipes are designed to fit into your lifestyle, not the other way around. And the best part? You'll enjoy every bite without second-guessing what's hidden inside. With practical, no-fuss instructions and real ingredients, you can finally eat better without sacrificing flavor or forcing down foods you dislike.Stop forcing down vegetables and start hiding them like a pro. Grab your copy today and eat better-on your own terms.
Thai Cuisine
Thai food has been popular in the west since its introduction in the 1970s. But it goes far beyond Pad Thai, a traditional noodle dish that is a favorite in restaurants and is also the national dish of Thailand. This book is a key to open the mysteries of flavor-rich Thai cuisine. Like the other books in the series, this fully illustrated guide is about Thai food culture, beyond recipes. What is the agriculture of Thailand and how does this influence ingredients? What are the dominant flavors of spices and aromatic herbs? Vegetarian or not? Daily food: rice, noodles, vegetables, spices and condiments Fermented fish sauces, cooking techniques and utensils Shopping for the freshest shrimp, coconut and other ingredients Thai table etiquette. And further: The regional cuisines of Thailand Most popular dishes Street food of Thailand Holiday special meals Desserts and drinks. This book is useful for a student of Asian food cultures, as well as the young cook of Thai descent who wants to make the dishes "Grandma and Grandpa" made. Inexpensive, attractive and simply written, it should be a companion for every cosmopolitan kitchen.
The Hidden Vegetables Cookbook
Hate vegetables but still want to eat healthy? Tired of feeling guilty every time you skip the greens? What if you could enjoy your favorite meals with all the nutrition and none of the veggie taste?If you've ever wished you could eat healthier without choking down another forkful of kale or pretending to like Brussels sprouts, The Hidden Vegetables Cookbook is for you.This isn't your typical health cookbook. It doesn't try to convince you to fall in love with spinach or develop a taste for zucchini. Instead, it gives you a creative, practical way to get the benefits of vegetables without tasting them at all.These recipes are smart, satisfying, and designed for real adults who know they should eat their veggies... but just don't like them. Author Heidi Herman brings together 90 flavorful dishes that cleverly incorporate fresh vegetables in ways that blend, mask, and even overpower their taste so you get the nutrients without the struggle.From hearty dinners to indulgent treats, you'll find vegetable-packed recipes that actually taste amazing. And no, they don't look green or "healthy" in that bland, boring way. They just taste like good food.Here's how this cookbook will help: Eat More Vegetables Without Changing Your Taste Buds - These recipes work with your existing preferences, using vegetables in a hidden way that won't mess with the flavors you love.Enjoy 90+ Delicious, Comforting Recipes - Think Beef Bourguignon with hidden spinach, Chicken Enchiladas with pureed carrots and onion, or chocolate cake where the zucchini disappears entirely.Feel Validated Instead of Guilty - You're not alone. Lots of adults don't like veggies. This book offers a real solution, not a lecture.Boost Your Nutrition Effortlessly - Get your daily dose of fiber, vitamins, and minerals without even realizing it.No Special Skills or Tools Needed - Recipes are simple, accessible, and use common ingredients. Perfect for busy cooks or beginners.Rethink What Healthy Food Can Look (and Taste) Like - No bland salads. No raw veggie platters. Just real meals that feel indulgent and nourishing at the same time.Whether you're trying to eat cleaner, sneak more nutrition into your meals, or finally stop feeling bad about your veggie aversion, The Hidden Vegetables Cookbook is here to make it easy-and actually enjoyable. You'll no longer have to avoid recipes just because they call for squash or feel left out of the healthy-eating conversation. These recipes are designed to fit into your lifestyle, not the other way around. And the best part? You'll enjoy every bite without second-guessing what's hidden inside. With practical, no-fuss instructions and real ingredients, you can finally eat better without sacrificing flavor or forcing down foods you dislike.Stop forcing down vegetables and start hiding them like a pro. Grab your copy today and eat better-on your own terms.
I3AKERS Modern Day Cooking
In the 15th century, Europe began to use cast-iron stoves, several hundred years after the Chinese. In the middle of the century, more commodities moved all around the world, from chillies, aubergines, and other spices as recorded in Christopher Columbus' journal. Around the 1400's, the world saw caviar, along with pork dishes in several forms ( sausages, pates, etc). Spice trading grew stronger as did more items globally until the 16th century. In the 17 century, chocolate houses were introduced, as well as more social use of alcohol, and coffee. But it won't be until the 18th century that we have a canning process, which was a big development in the food industry. Experimental cooking blossomed around the turn of the 21st century which has been a fascinating development in the history of food and eating. Auguste Escoffier, the founder of modern cuisine, is believed to have elevated cooking to an art and a profession that one can be proud of. There are also a great number of kitchen artists who continue to redefine cooking and food, for many years to come!
Good Food Good Living
What are the best foods to try in Singapore and Kuala Lumpur? How do you judge wines and pair them with Indian foods? What would you order in Paris if you were a vegetarian? And which cheeses would you shop for abroad if you were carrying home a hamper? These are among the many foodie questions answered by Karen Anand in her collection of food writings published over the years and compiled in this informative book. Savour the flavours from around the world and catch up on global food trends. Also enjoy the special collection of recipes from different corners of the world woven into the articles.
The Hidden Vegetables Cookbook
Hate vegetables but still want to eat healthy? Tired of feeling guilty every time you skip the greens? What if you could enjoy your favorite meals with all the nutrition and none of the veggie taste?If you've ever wished you could eat healthier without choking down another forkful of kale or pretending to like Brussels sprouts, The Hidden Vegetables Cookbook is for you.This isn't your typical health cookbook. It doesn't try to convince you to fall in love with spinach or develop a taste for zucchini. Instead, it gives you a creative, practical way to get the benefits of vegetables without tasting their flavor.These recipes are smart, satisfying, and designed for real adults who know they should eat their veggies... but just don't like them. Author Heidi Herman brings together 90 flavorful dishes that cleverly incorporate fresh vegetables in ways that blend, mask, and even overpower their taste so you get the nutrients without the struggle. From hearty dinners to indulgent treats, you'll find vegetable-packed recipes that actually taste amazing. And no, they don't look green or "healthy" in that bland, boring way. They just taste like good food.Here's how this cookbook will help: Eat More Vegetables Without Changing Your Taste Buds - These recipes work with your existing preferences, using vegetables in a hidden way that won't mess with the flavors you love.Enjoy 90+ Delicious, Comforting Recipes - Think Beef Bourguignon with hidden spinach, Chicken Enchiladas with pureed carrots and onion, or chocolate cake where the zucchini disappears entirely.Feel Validated Instead of Guilty - You're not alone. Lots of adults don't like veggies. This book offers a real solution, not a lecture.Boost Your Nutrition Effortlessly - Get your daily dose of fiber, vitamins, and minerals without even realizing it.No Special Skills or Tools Needed - Recipes are simple, accessible, and use common ingredients. Perfect for busy cooks or beginners.Rethink What Healthy Food Can Look (and Taste) Like - No bland salads. No raw veggie platters. Just real meals that feel indulgent and nourishing at the same time.Whether you're trying to eat cleaner, sneak more nutrition into your meals, or finally stop feeling bad about your veggie aversion, The Hidden Vegetables Cookbook is here to make it easy-and actually enjoyable. You'll no longer have to avoid recipes just because they call for squash or feel left out of the healthy-eating conversation. These recipes are designed to fit into your lifestyle, not the other way around. And the best part? You'll enjoy every bite without second-guessing what's hidden inside. With practical, no-fuss instructions and real ingredients, you can finally eat better without sacrificing flavor or forcing down foods you dislike.Stop forcing down vegetables and start hiding them like a pro. Grab your copy today and eat better-on your own terms.
The Art of Cookery
The Art of Cookery, by William King, published in 1708, offers a fascinating glimpse into the culinary and literary tastes of the early 18th century. Subtitled "In Imitation of Horace's Art of Poetry," this work cleverly uses the framework of Horace's poetic treatise to satirize contemporary society and manners through the lens of food and dining. King's poem is accompanied by letters to Dr. Lister and others, prompted by Lister's publication of Apicius Coelius's works on soups and sauces. More than just a collection of recipes, "The Art of Cookery" is a witty commentary on the social rituals surrounding food, reflecting the era's preoccupation with classical learning and its application to everyday life. King's skillful imitation of Horace, combined with his sharp observations on culinary trends, makes this a valuable and entertaining read for anyone interested in the history of food writing and the literature of the Enlightenment.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 Homemade Cook Book
"The Homemade Cook Book," compiled in 1885 by Naomi A. Donnelley, offers a fascinating glimpse into late 19th-century American culinary practices. This collection provides a wide array of recipes, reflecting the domestic science movement that emphasized efficiency and resourcefulness in home cooking. The book showcases regional American dishes and traditional cooking techniques, making it a valuable resource for anyone interested in historical cuisine.This cookbook is not only a practical guide but also a historical document, illustrating the tastes and culinary traditions of a bygone era. Discover time-tested recipes and gain insight into the culinary landscape of 19th-century America. A must-have for culinary historians and home cooks alike!This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work 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.
Nut Menu, Giving Minute Description of How to Prepare the Well Known Edible Nuts of Our Markets for the Table, Almonds, Chestnuts, Hickory Nuts, Pecans, Peanuts, Shellbarks, Walnuts, Etc., a Treatise
Discover a delightful collection of nut-based recipes in "Nut Menu, Giving Minute Description of How to Prepare the Well Known Edible Nuts of Our Markets for the Table." Originally published in 1903, this charming treatise by Addison S. Flowers provides detailed instructions on preparing various nuts, including almonds, chestnuts, hickory nuts, pecans, peanuts, shellbarks, and walnuts. More than just a cookbook, "Nut Menu" offers a glimpse into the culinary practices of the early 20th century, showcasing the versatility and nutritional value of nuts in everyday cooking. Whether you're a culinary historian, a nut enthusiast, or simply seeking unique and timeless recipes, this book is a valuable addition to any kitchen library. Explore the art of preparing nuts for the palate and enjoy the flavors of a bygone era.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.
Fancy Salads of the Big Hotels. Copyright
Step back in time to the roaring twenties with "Fancy Salads of the Big Hotels," a delightful glimpse into the culinary trends of a bygone era. Penned by Henri Kegler, this vintage cookbook offers a fascinating array of salad recipes that graced the tables of grand hotels. Discover the elegant and innovative creations that catered to discerning palates and defined high-end dining in the early 20th century. More than just a collection of recipes, this book provides a unique window into the social and culinary history of the time. Explore the ingredients, techniques, and presentation styles that were considered the height of sophistication. Perfect for culinary historians, vintage cookbook enthusiasts, and anyone seeking a taste of the past, "Fancy Salads of the Big Hotels" is a charming and insightful 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.
Hanover Cook Book
Discover culinary traditions of the past with the "Hanover Cook Book," a delightful collection of recipes from 1922. This vintage cookbook offers a unique glimpse into the kitchens of Hanover and beyond, showcasing a variety of dishes that reflect the tastes and ingredients of the era. From hearty family meals to elegant desserts, the "Hanover Cook Book" provides a fascinating window into early 20th-century American cooking, with a possible emphasis on German-American cuisine, reflecting the heritage of many communities named Hanover. Whether you're a seasoned chef, a history buff, or simply curious about culinary history, this book is a treasure trove of authentic recipes and timeless cooking techniques. Relive the past and bring these classic flavors to your table with the "Hanover Cook Book."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.
Modern Domestic Cookery
Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of recipes, this book provides practical advice on all aspects of household management, from selecting ingredients to organizing meals and managing servants. Rundell's focus on economy and practical knowledge made her book accessible to a wide audience. It offers insights into the social and economic conditions of the time, revealing how families balanced their budgets and adapted to changing circumstances. This edition retains the charm and authority of the original while providing a valuable resource for anyone interested in culinary history, Victorian life, or traditional cooking 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.
Primary Sources, Historical Collections
Explore the timeless art of Chinese cuisine with "Chinese Cookery in the Home Kitchen," a collection of primary source recipes and techniques perfect for the modern home cook. Authored by Jessie Louise Nolton, this edition offers a unique glimpse into the preparation of authentic Chinese dishes, presented with a foreword by T. S. Wentworth. Discover a variety of traditional recipes adapted for the home kitchen, providing clear and concise instructions. Whether you're an experienced chef or a novice cook, this book offers accessible ways to master the fundamentals of Chinese cookery. Immerse yourself in the flavors and aromas of China, and bring a piece of culinary history into your own home with "Chinese Cookery in the Home Kitchen." This collection not only provides recipes but also serves as a historical document, preserving the culinary traditions of a bygone era.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.
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.
Candy Making at Home
Discover the secrets to crafting delightful confections in your own kitchen with "Candy Making at Home." Originally published in 1884, this timeless guide offers a wealth of knowledge on creating a variety of candies, from simple sweets to more elaborate treats. Isabel W. Blake shares her expertise, providing clear instructions and time-tested recipes that will appeal to both novice and experienced cooks.Learn the essential techniques and ingredients needed to produce delectable homemade candies that are sure to impress. Whether you're looking to create holiday gifts or simply indulge your sweet tooth, this book is your perfect companion. Bring the joy of candy making into your home and create sweet memories with "Candy Making at Home."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.
Georgian Culture of Winemaking
Georgia - the Birthplace of WineWith over 8,000 years of winemaking history, Georgia's wine culture is one of the oldest in the world. Here, wine is treated as a living being, requiring constant care, patience and respect.In this book, Barisashvili explores: The architectural styles of maranis (wine cellars) that have survived through the centuries.The unique shapes and functions of kvevri - the ancient clay vessels used for fermentation and aging.The meticulous, time-honored process of preparing a kvevri before wine is poured in.The traditional winemaking method - virtually unchanged for millennia - that continues to define Georgia's identity.A must-read for wine lovers, cultural historians and anyone fascinated by authentic, living traditions, this book offers a rare glimpse into a craft that is as much art as it is heritage.Giorgi Barisashvili was born in 1974 in Mtskheta, Georgia. Trained as an engineering technologist, he is now one of the country's foremost researchers in the history and ethnography of Georgian viticulture and winemaking. He has published over one hundred studies in Georgian and other languages, teaches at several universities and actively participates in designing and building traditional Georgian maranis (wine cellars) and vineyards.
The Gilded Age Christmas Cookbook
Although most Americans have heard of sugar plums thanks to the famous holiday poem A Visit from St. Nicholas by Clement Clarke Moore, many have likely never have had the pleasure of tasting one of these luxuries, or even know what they really are (hint: they are not sugar-dusted plums). This is because sugar plums are one of the Gilded Age era holiday sweets that got eclipsed as America moved into the twentieth century. But The Gilded Age Christmas Cookbook will bridge the past and present, bringing back sugar plums and other confections not typically found in modern cookbooks, while revisiting some beloved favorites. With origins that date back to the nineteenth century and even earlier, the recipes in The Gilded Age Christmas Cookbook have been adapted for today's ingredients and appliances, allowing cooks to recreate them in their own modern kitchens. Each recipe will provide a colorful glimpse into the era, featuring the fascinating history behind each cookie, its ingredients and baking methods. There will also be sidebars throughout, offering tidbits of Christmas lore of the era. A perfect gift to bring sparkle to the holiday season for anyone who enjoys food, history, culture and Christmas traditions, The Gilded Age Christmas Cookbook is a unique way to revitalize any baker's holiday repertoire while looking to past foodways for inspiration. With all the opulence and enchanting allure of the Victorian period, this nostalgic book is chock-full of delicious holiday treats.
Modern Domestic Cookery
Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of recipes, this book provides practical advice on all aspects of household management, from selecting ingredients to organizing meals and managing servants. Rundell's focus on economy and practical knowledge made her book accessible to a wide audience. It offers insights into the social and economic conditions of the time, revealing how families balanced their budgets and adapted to changing circumstances. This edition retains the charm and authority of the original while providing a valuable resource for anyone interested in culinary history, Victorian life, or traditional cooking 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.
Vanilla
The fascinating and wide-ranging history of vanilla, from the sixteenth century to today Vanilla is one of the most expensive of flavorings--so valuable that it was smuggled or stolen by pirates in the early days--and yet it is everywhere. It is a key ingredient in dishes ranging from cr癡me br羶l矇e to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape. In tracing vanilla's rise, Jennings describes how in the 1840s an enslaved boy named Edmond Albius discovered a way to pollinate vanilla orchids with a toothpick or needle--an ingenious process that is still in use. This method transformed the vanilla sector by enabling the plant to be grown outside of its natural range. Jennings also looks at how the vanilla craze led to the search for now-pervasive substitutes, and how a vanilla lobby has fought back. He further unravels how vanilla--the world's most expensive crop and once considered its most refined fragrance--came to mean "bland." This tale of botany, production techniques, consumption habits, and colonial rivalry connects the Atlantic, Indian, and Pacific Oceans, revealing how vanilla has become a potent symbol of the modern global village.
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.
The Ohio Farmer's Home Guide Book
"The Ohio Farmer's Home Guide Book" by Eva A. Season, originally published in 1888, offers a comprehensive manual of practical instruction in all aspects of household economy. This vintage guide covers every department of household management, from the kitchen and laundry to the dining room and parlor. It extends to sleeping rooms, fancy work, home decoration, and even parental duty. This book provides invaluable insights into the domestic life of the late 19th century, offering a fascinating glimpse into the skills and knowledge necessary for running a home during that era. Its detailed instructions and wide-ranging topics make it a valuable resource for anyone interested in historical home economics, family life, or the practical arts of the past.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.
It's So Easy to Make
Save time and delight your taste buds with 80 delicious recipes from internet chef and quick-and-easy expert Patrick Zeinali If you're looking for a between-meals snack, a delectable dessert, or a simple and quick dinner, social media star Patrick Zeinali has you covered with 80 recipes to satiate any craving. Known for his five-ingredient recipes and "make it anywhere" mentality, Patrick makes cooking fun and, above all, easy. In this book, Patrick offers up 40 savory recipes (such as Fluffy Cheese Bread, Honey Butter Fried Chicken, and Spicy Potato Noodles) and 40 sweet recipes (think Jelly Roll Ups, Chocolate Ganache Cake, and his fan-favorite Korean Ice Cream Bar), all made with minimal ingredients for maximum enjoyment. Full of clever shortcuts and techniques for using familiar ingredients in unexpected ways, you'll find inspiration in Patrick's ingenious methods. These recipes are designed to be achievable at any level, whether you're just starting out in the kitchen or have already mastered the basics. No matter the occasion or how much time you have, It's So Easy to Make has the recipes for you!
Italianish
Reinvent classic Italian American dishes with over 100 creative new recipes from Danny Loves Pasta's Danny Freeman Author and pasta expert Danny Freeman is known for his fun and vibrant approach to cooking. His first book, Danny Loves Pasta, made homemade pasta accessible to everyone. In his second book, Italianish, he's expanding his recipes to cover the entire spectrum of Italian American cooking, with over 100 unique and easy twists on the classics. If you like lasagna but don't have time to make an entire one from scratch, try Danny's famous Lasagna Soup. If you like the tomato-basil-mozzarella flavor combination of a caprese salad, try the Caprese Steak Sandwich with Italian Salsa Verde. For lovers of traditional cannoli, the No-Bake Chocolate Cannoli Cheesecake is sure to become a new favorite. The book is designed to be as easy to follow as possible, with a recipe index that organizes recipes by the time the dishes take to prepare. From quick bites to special occasion meals, (or somewhere in between), these fun recipes are for everyone and for every night of the week.
Make It Meatless
Recreate your favorite meaty meals with over 100 comforting plant-based recipes--featuring remarkably realistic meat substitutes On TikTok, Shreya Walia's "Make it Meatless" series has garnered over 70 million views. In this original series, she shows viewers how to create hyper-realistic versions of popular meat-based dishes using plant-based ingredients, and they are--quite literally--"eating it up!" Though these videos target plant-based eaters, even meat enthusiasts have admitted their eagerness to try Shreya's creations. Shreya uses new techniques and unique ingredients such as lion's mane, banana blossom, and king oyster mushrooms (no processed meat substitutes here!) to recreate not only the appearance but also the texture of fish, chicken, pork, and beef. In Make it Meatless, Shreya will teach you how to do the same. Turn mushrooms into Nashville Hot Chicken Tenders, tofu into Buffalo Burgers, hearts of palm into Fish Tacos, and more. You won't miss the meat!
Rum and Yum
Transform your kitchen into a haven of flavor with Rum & Yum: 40 Trendy, Savory, and Sweet Recipes for the Modern Cook. This vibrant cookbook unlocks the versatile potential of rum, moving it beyond cocktails and into every course.From succulent Jerk Glazed Chicken Thighs and rich Beef Stir-Fry with Rum Sauce to delectable Classic Caribbean Rum Cake and comforting Baked Pears with Spiced Rum and Honey, discover how a splash of this spirited ingredient can elevate everyday meals into unforgettable culinary experiences. Each recipe provides clear, step-by-step instructions, ensuring delicious results whether you're a seasoned chef or a home cook eager to explore new tastes.Featuring a diverse collection of main dishes, side dishes, desserts, and drinks, Rum & Yum is your essential guide to cooking with confidence and creativity. Get ready to infuse depth, warmth, and character into every bite, turning casual weeknight dinners and entertaining guests into truly special occasions. Open the bottle, follow the steps, and bring a touch of spirit to your table!
My Drinking and Dining with the Saints Journal
A clever journal for fans of Drinking with the Saints! For years, Michael Foley's Drinking with the Saints series has inspired countless saintly sippers and diners to recover the merriment of Christian life in their daily lives. Now, with My Drinking and Dining with the Saints Journal, you can record happy memories of your festive get-togethers, as well as branch out in new directions to create and preserve your own food and drink ideas. The journal allows you to test recipes from Drinking with the Saints, Drinking with Saint Nick, Drinking with Your Patron Saints, and Dining with the Saints and to come up with your own unique creations. My Drinking and Dining with the Saints Journal is the perfect companion for any of the Drinking with the Saints books, and a great gift for someone who already owns a book from the series.
Sunday Night Suppers
"Sunday Night Suppers" by Christine Terhune Herrick offers a delightful collection of recipes designed for easy and enjoyable weekend meals. Originally published in the early 20th century, this cookbook provides a charming glimpse into the culinary practices of the era, focusing on dishes that are simple to prepare and perfect for family gatherings.Herrick's clear and concise instructions make these recipes accessible to both novice and experienced cooks. From savory entrees to delectable desserts, "Sunday Night Suppers" includes a variety of options to suit different tastes and preferences. Rediscover the joy of home-cooked meals and create lasting memories with these timeless 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.
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.
Sam Holland's Kitchen Kickstart
Designed to inspire confidence and ignite a passion for cooking, this is the essential cookbook for anyone moving away from home for the first time. Talented chef and rising star Sam Holland is here to guide you! Sam Holland's Kitchen Kickstart is an essential lifeline for any beginner cook's kitchen. In this book you'll find simple, affordable, creative and truly useful recipes you'll really want to cook. Whether you're looking to master the ultimate cheese sauce for your mac and cheese, make pina coladas for your first party, make a mouthwatering sausage and egg sandwich to nurse a hangover, or whip up a 15-minute Thai Curry instead of ordering in, Sam has got you covered. Every recipe in the collection was developed with four objectives in mind: make it cheap, quick, simple, and tasty. Sam brings his signature charm and enthusiasm with 80+ creative recipes divided into practical chapters like Hangover Helpers, Monday Meal Prep and When Did I Last Eat a Vegetable? A comprehensive basics section covers how to get started in the kitchen--basic chopping advice, how to plan your weekly shop so you don't break the bank, the importance of the pantry, advice on storing, freezing and defrosting leftovers, etc.--all presented with budget and space considerations in mind.
The Science of Flavor
They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.
Canning And Preserving
Dive into the timeless art of home food preservation with "Canning and Preserving" by Sarah Tyson Rorer. Originally published in 1887, this classic guide offers a comprehensive look at the techniques and recipes for safely canning and preserving a variety of foods. Rorer's detailed instructions and practical advice make this book an invaluable resource for both novice and experienced home cooks. Learn how to preserve fruits, vegetables, and more, ensuring a bountiful pantry year-round. A fascinating glimpse into 19th-century culinary practices, "Canning and Preserving" not only provides essential preservation methods but also reflects the historical context of food preparation and household management. Discover the secrets to preserving the flavors of each season, passed down through generations. Whether you're interested in preserving your garden's harvest or exploring historical cooking methods, this book is a must-have addition to your culinary 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.
Vegetarian Diet and Dishes
Discover a wealth of meatless culinary possibilities in "Vegetarian Diet and Dishes" by Benjamin Smith Lyman, originally published in 1917. This timeless guide presents a comprehensive collection of vegetarian recipes, offering a delightful array of dishes for every meal of the day. From simple, wholesome fare to more elaborate culinary creations, Lyman's recipes showcase the versatility and nutritional benefits of a vegetarian diet.More than just a cookbook, this volume explores the principles of vegetarianism, advocating for a lifestyle that promotes health and well-being. Whether you are a seasoned vegetarian or simply curious about incorporating more plant-based meals into your diet, "Vegetarian Diet and Dishes" provides invaluable insights and inspiration. Embrace the flavors of nature and embark on a culinary journey that nourishes both body and soul with this classic guide to vegetarian 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.
Canning Age
"Canning Age, Volume 1" offers a fascinating glimpse into the world of food preservation in a bygone era. This collection of recipes and techniques provides a comprehensive guide to canning fruits, vegetables, and other foodstuffs. Discover time-tested methods for ensuring a bountiful harvest lasts through the lean months. A valuable resource for anyone interested in sustainable living, historical cooking practices, or simply enjoying the taste of homemade goodness.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 Ultimate Cuisinart Bread Machine Cookbook
There's something magical about bread baking-how a handful of simple ingredients can fill your kitchen with warmth, comfort, and the irresistible scent of home. For centuries, bread has been more than just food; it's been a symbol of togetherness, tradition, and nourishment. Today, with modern kitchen appliances like the Cuisinart bread machine, you can bring that same magic into your home effortlessly-no matter your skill level.This cookbook was born out of a desire to share that experience with you-not just through recipes, but through clear guidance, troubleshooting tips, and creative variations that will make your bread-making journey foolproof and fun. Inside, you'll find 101 easy bread machine recipes covering classic white breads, nutritious whole grain loaves, sweet breads and dessert-style treats, gluten-free breads, and international favorites. Each recipe has been tested for reliability, flavor, and texture, ensuring you'll achieve perfect results every time.Beyond recipes, this book gives you a deep understanding of how your Cuisinart bread maker works-machine settings, bread cycles, ingredient roles, and storage tips-so you can adapt, customize, and create your own signature loaves with confidence. I've also included a 7-Day Beginner Bread Bootcamp for those who want to build their skills one loaf at a time.Whether you're baking your first loaf or upgrading your bread-making skills, this guide is your ticket to bread that's fresher, healthier, and more satisfying than anything store-bought. With the help of your Cuisinart bread machine, you'll unlock a world of possibilities: Homemade sandwich bread that stays soft for daysWhole wheat and multigrain breads packed with flavor and nutritionSweet, aromatic loaves perfect for breakfast or dessertGluten-free breads with tender crumb and no compromise on tasteArtisan and international breads to expand your kitchen repertoireFrom my kitchen to yours, I invite you to roll up your sleeves, press that start button, and let the irresistible smell of freshly baked bread transform your home. Your new bread-baking adventure starts here.
Canning And Preserving
Dive into the timeless art of home food preservation with "Canning and Preserving" by Sarah Tyson Rorer. Originally published in 1887, this classic guide offers a comprehensive look at the techniques and recipes for safely canning and preserving a variety of foods. Rorer's detailed instructions and practical advice make this book an invaluable resource for both novice and experienced home cooks. Learn how to preserve fruits, vegetables, and more, ensuring a bountiful pantry year-round. A fascinating glimpse into 19th-century culinary practices, "Canning and Preserving" not only provides essential preservation methods but also reflects the historical context of food preparation and household management. Discover the secrets to preserving the flavors of each season, passed down through generations. Whether you're interested in preserving your garden's harvest or exploring historical cooking methods, this book is a must-have addition to your culinary 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 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.
