Food Dating No.984
"Food Dating No. 984" from the U.S. Department of Agriculture offers insights into the complex world of food dating and spoilage. This reference guide explores the history and evolution of food dating practices, providing clarity on confusing terms like "sell by," "use by," and "best before." It explains the factors that contribute to food spoilage, including microbial growth, enzymatic reactions, and physical changes, and discusses the impact of storage conditions on food quality and safety. This book serves as an invaluable resource for consumers, food manufacturers, and policymakers seeking to better understand food dating and minimize food waste. The information is presented in an accessible manner, making it useful for both general readers and professionals in the food industry.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.
Taste And Temperament
Taste and Temperament offers a fascinating glimpse into the culinary landscape of the late 1930s. This anonymous work is more than just a cookbook; it's a social commentary on food, culture, and domestic life. Explore a collection of recipes and reflections on the role of food in society, offering a unique perspective on the era's tastes and attitudes. From classic dishes to insightful observations, this book provides a window into the past, revealing the culinary preferences and social norms that shaped a generation. A valuable resource for food historians, culinary enthusiasts, and anyone interested in the social history of food, "Taste and Temperament" provides a unique snapshot 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.
Kickoff Kitchen
Celebrate (and taste) the thrilling, high-energy world of pro football with dozens of amazing recipes from the kitchen of Chef Tim Lopez, who spent 14 years serving up food to the Philadelphia Eagles. Kickoff Kitchen is an essential guide to feeding the fans of America's beloved game with recipes for every setting, from house parties to stadium tailgates. Offering two delectable dishes for each professional team, you can build your perfect game-day menu, whether it's crab cake bites to show your Baltimore pride or fried cheese curds fit for Green Bay. Kickoff Kitchen is the ultimate cookbook for every football fan, featuring: 64 recipes inspired by professional football teams, infusing hometown tastes into every dishStep-by-step instructions to easily guide you through the creation of both game-time appetizers and everyday entreesHandy lists of both must-have kitchen equipment and pantry staples, to make sure you're stocked for game dayA mouthwatering photo with every dishWhether you're gearing up to enjoy an epic game between legendary rivals or preparing to cheer your favorite team to victory in the Super Bowl, Kickoff Kitchen is a must-have for football fans all year long.
The State of the Egg
Each State of the USA has it's own food culture and vibe. This book, The State of the Egg celebrates each state by paying homage to it's local produce and cuisine in one neat, delicioius, beautiful, creative deviled egg. Each recipe is good on it's own, will look great on any table, and will win compliments from your family and friends. This book is not just a recipe book, it is an adventure. Come on, let's go! On the Cover is one of the typical gorgeous images included in this book: Arizona Chipotle-Lime Deviled EggsArizona cuisine is heavily influenced by Mexican and Indigenous flavors. This deviled egg recipe brings in smoky chipotle, zesty lime, and cilantro, giving it a desert heat with a fresh bite-perfect for a Tucson brunch or a Phoenix sunset cookout. All the Ingredients in each recipe is listed along with the Instructions. Also included are simple directions on how to cook hard boiled eggs correctly and easily.
Taste And Temperament
Taste and Temperament offers a fascinating glimpse into the culinary landscape of the late 1930s. This anonymous work is more than just a cookbook; it's a social commentary on food, culture, and domestic life. Explore a collection of recipes and reflections on the role of food in society, offering a unique perspective on the era's tastes and attitudes. From classic dishes to insightful observations, this book provides a window into the past, revealing the culinary preferences and social norms that shaped a generation. A valuable resource for food historians, culinary enthusiasts, and anyone interested in the social history of food, "Taste and Temperament" provides a unique snapshot 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.
Never Fail Cook Book
Discover the culinary secrets of a bygone era with the "Never Fail Cook Book" by Annie Copeland Williams. First published in 1914, this vintage cookbook offers a fascinating glimpse into the kitchens and dining tables of the early 20th century. More than just a collection of recipes, this book is a treasure trove of domestic advice, reflecting the home economics movement that emphasized efficiency and practicality in household management. Explore a variety of recipes, from everyday meals to special occasion dishes, all presented with clear instructions and a focus on reliable results. Whether you're a seasoned cook or a curious history enthusiast, the "Never Fail Cook Book" provides a unique and engaging culinary experience. Relive the past, one recipe at a time, with this timeless 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.
The Official Wednesday Cookbook
Re-create macabre meals from Nevermore Academy in the comfort of your own oh-so-normal kitchen with sixty recipes inspired by the hit series Wednesday. You are cordially invited to enter the wrought-iron gates of the Nevermore Academy to discover its darkest culinary delights. These sixty remarkable recipes from our illustrious and historic community offer something for everyone, whether you crave meat like a werewolf or grapple with special culinary requirements (like an allergy to food with any color in it). Vegetarian and pescatarian offerings abound, as well as substitutes for dishes that use gluten, dairy, or ritualistic murder--with torturously tasty photographs for all the recipes. We dare you to try: - Wednesday's Woeful Waffles (which are pitch black, of course)- Enid's rainbow-sprinkled . . . well, everything- Morticia's Magnetic Migas- Gomez's Black Heart Chicken Breast- Edgar Allen Poe'tatoes- Uncle Fester's Famous Brain Roast This tome also shares expert tips on how to entertain Nevermore Academy-style, so you can throw your own Rave'N Ball, Freaksgiving Feast, or Secret Society Social. Join us at the Nevermore Academy table and prepare to eat like an Outcast.
Never Fail Cook Book
Discover the culinary secrets of a bygone era with the "Never Fail Cook Book" by Annie Copeland Williams. First published in 1914, this vintage cookbook offers a fascinating glimpse into the kitchens and dining tables of the early 20th century. More than just a collection of recipes, this book is a treasure trove of domestic advice, reflecting the home economics movement that emphasized efficiency and practicality in household management. Explore a variety of recipes, from everyday meals to special occasion dishes, all presented with clear instructions and a focus on reliable results. Whether you're a seasoned cook or a curious history enthusiast, the "Never Fail Cook Book" provides a unique and engaging culinary experience. Relive the past, one recipe at a time, with this timeless 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.
The Core of an Onion
An Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023 From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world-now in paperback. As Julia Child once said, "It is hard to imagine a civilization without onions." Historically, she's been right-and not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for saut矇s, stews, and sauces, but for medicines, metaphors, and folklore. Now they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acid-spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of saut矇ed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.
If You Can Kill It I Can Cook It
An idea 50 years in the making, this entertaining cookbook from a cult music legend is chock-full of stories and soul foodBefore there was Snoop Dogg, there was Swamp Dogg. Born Jerry Williams Jr., he first rose to fame as a 12-year-old soul singer called Little Jerry. As an adult, he went on to reintroduce himself as "Swamp Dogg"--a legendary singer, songwriter and record producer whose singular voice and ideas have shaped the history of soul, country, hip-hop and R&B.An avid foodie, Swamp Dogg once proclaimed in 1972 that he would write a cookbook so transformative that the legacies of culinary giants such as Julia Child, Betty Crocker and even Colonel Sanders would pale in comparison. Now, more than 50 years later, that work is finally here.If You Can Kill It I Can Cook It is a book for those who appreciate recipes seasoned with personality and history, and stories to go with dinner. This is more than a cookbook: it's a biographical artifact and a journey into the mind of a chef who'll teach you how to make "Baked Beans Bo Diddley," "James Brown In Flight Chicken" and "Willie Nelson Potatoes Platter." It's also a glimpse into the savory life of a musical genius, richly illustrated with tales and photos of family, food, music and business.Jerry Williams Jr., also known as Swamp Dogg (born 1942), sang under his own name in the 1960s while also working for record labels such as Musicor and Atlantic Records. In 1970 he adopted the moniker Swamp Dogg and has recorded 25 soul and R&B albums. His collaborators have included John Prine, Jenny Lewis and Bon Iver.
![Modern Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery](https://cdn.kingstone.com.tw/english/images/product/1099/9781023871099m.webp?Q=b6969 "Modern Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery")
Modern Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery
Rediscover the culinary wisdom of the 19th century with "Modern Household Cookery," penned by the influential Sarah Josepha Hale. More than just a collection of recipes, this book offers a comprehensive guide to household management and the philosophy of cookery, reflecting the domestic ideals of its time. Originally published in the mid-1800s, this edition preserves Hale's insights into effective cooking techniques, ingredient usage, and meal planning. From simple family meals to more elaborate dishes, the book provides practical advice for cooks of all skill levels. It serves as a valuable historical resource, offering a glimpse into the culinary practices and social customs of a bygone era.This edition invites readers to explore the roots of American cookery through the experienced eyes of one of its most prominent voices.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 Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery](https://cdn.kingstone.com.tw/english/images/product/6032/9781023876032m.webp?Q=825c2 "Modern Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery")
Modern Household Cookery, by a Lady [S.J. Hale]. With an Intr. On the Philosophy of Cookery
Rediscover the culinary wisdom of the 19th century with "Modern Household Cookery," penned by the influential Sarah Josepha Hale. More than just a collection of recipes, this book offers a comprehensive guide to household management and the philosophy of cookery, reflecting the domestic ideals of its time. Originally published in the mid-1800s, this edition preserves Hale's insights into effective cooking techniques, ingredient usage, and meal planning. From simple family meals to more elaborate dishes, the book provides practical advice for cooks of all skill levels. It serves as a valuable historical resource, offering a glimpse into the culinary practices and social customs of a bygone era.This edition invites readers to explore the roots of American cookery through the experienced eyes of one of its most prominent voices.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.
Suppers; Novel Suggestions for Social Occasions
"Suppers; Novel Suggestions for Social Occasions" offers a delightful glimpse into the culinary practices and social customs of the early 20th century. Paul Pierce presents a collection of recipes and menus designed to elevate social gatherings, providing readers with innovative ideas for creating memorable suppers. This book is not just a compilation of recipes; it is a reflection of a bygone era, showcasing the ingredients, cooking methods, and dining etiquette that defined social entertaining at the time.From appetizers to desserts, each recipe is carefully crafted to impress guests and create a convivial atmosphere. The suggestions cater to a variety of tastes and preferences, ensuring there is something for every occasion. Whether you are a culinary enthusiast or a history buff, "Suppers" offers a unique and engaging perspective on the art of entertaining.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.
Suppers; Novel Suggestions for Social Occasions
"Suppers; Novel Suggestions for Social Occasions" offers a delightful glimpse into the culinary practices and social customs of the early 20th century. Paul Pierce presents a collection of recipes and menus designed to elevate social gatherings, providing readers with innovative ideas for creating memorable suppers. This book is not just a compilation of recipes; it is a reflection of a bygone era, showcasing the ingredients, cooking methods, and dining etiquette that defined social entertaining at the time.From appetizers to desserts, each recipe is carefully crafted to impress guests and create a convivial atmosphere. The suggestions cater to a variety of tastes and preferences, ensuring there is something for every occasion. Whether you are a culinary enthusiast or a history buff, "Suppers" offers a unique and engaging perspective on the art of entertaining.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 Home Cook Book, a Volume of Tested Recipes
"The American Home Cook Book, a Volume of Tested Recipes" offers a fascinating glimpse into early 20th-century American cuisine. Compiled and tested by Grace E. Denison, this collection presents a wide array of recipes reflecting the culinary practices and tastes of the time. From everyday meals to special occasion dishes, the book provides detailed instructions and insights into the ingredients and techniques used in American homes over a century ago. This volume is not just a cookbook but also a historical document, offering a unique perspective on the social and cultural aspects of food and dining during this period. With its clear, concise instructions and practical advice, "The American Home Cook Book" remains a valuable resource for anyone interested in culinary history, traditional American cooking, or simply seeking inspiration from the past. Discover the enduring appeal of these time-tested recipes and bring a touch of historical flavor to your 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.
Practical American Cookery and Domestic Economy
"Practical American Cookery and Domestic Economy" by E.M. Hall, published in 1856, offers a fascinating glimpse into the culinary and household practices of mid-19th century America. This comprehensive guide provides a wide range of recipes, from basic dishes to more elaborate fare, reflecting the tastes and ingredients available during that era. Beyond recipes, the book delves into the principles of domestic economy, offering advice on managing a household efficiently. It includes insights into budgeting, food preservation, and other essential skills for homemakers. This book is not only a valuable resource for those interested in historical cooking but also a window into the daily lives of American families in the 1800s. Its enduring appeal lies in its blend of practicality and historical context, making it a worthwhile addition to any culinary history 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.
The American Home Cook Book, a Volume of Tested Recipes
"The American Home Cook Book, a Volume of Tested Recipes" offers a fascinating glimpse into early 20th-century American cuisine. Compiled and tested by Grace E. Denison, this collection presents a wide array of recipes reflecting the culinary practices and tastes of the time. From everyday meals to special occasion dishes, the book provides detailed instructions and insights into the ingredients and techniques used in American homes over a century ago. This volume is not just a cookbook but also a historical document, offering a unique perspective on the social and cultural aspects of food and dining during this period. With its clear, concise instructions and practical advice, "The American Home Cook Book" remains a valuable resource for anyone interested in culinary history, traditional American cooking, or simply seeking inspiration from the past. Discover the enduring appeal of these time-tested recipes and bring a touch of historical flavor to your 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.
Practical American Cookery and Domestic Economy
"Practical American Cookery and Domestic Economy" by E.M. Hall, published in 1856, offers a fascinating glimpse into the culinary and household practices of mid-19th century America. This comprehensive guide provides a wide range of recipes, from basic dishes to more elaborate fare, reflecting the tastes and ingredients available during that era. Beyond recipes, the book delves into the principles of domestic economy, offering advice on managing a household efficiently. It includes insights into budgeting, food preservation, and other essential skills for homemakers. This book is not only a valuable resource for those interested in historical cooking but also a window into the daily lives of American families in the 1800s. Its enduring appeal lies in its blend of practicality and historical context, making it a worthwhile addition to any culinary history 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.
Modern Domestic Cookery, and Useful Receipt Book
"Modern Domestic Cookery, and Useful Receipt Book" by Elizabeth Hammond is a comprehensive guide to all aspects of household management and cookery, reflecting the practices and tastes of the 19th century. This valuable resource offers a wide array of recipes, from everyday meals to more elaborate dishes, alongside practical advice on preserving, pickling, and other essential kitchen skills. Beyond the culinary, the book delves into various domestic duties, providing insights into maintaining an efficient and well-run household. Hammond's work provides a fascinating glimpse into the culinary landscape of a bygone era. It is a must-read for anyone interested in culinary history, domestic science, or the daily lives of families in the 1800s. This book is not just a collection of recipes; it's a window into a world where resourcefulness and skill in the home were highly valued.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.
Spam
A cultural history of the celebrated (and derided) canned protein. 2025 marks the 80th anniversary of the end of World War II, a conflict that solidified SPAM's place in global food culture. Created by Hormel Foods in 1937 to utilize surplus pork during the Great Depression, SPAM became an essential resource (and marker of American food culture) during the war. This book explores SPAM's complex history, highlighting its enduring legacy in places like Hawaii, Guam, the Philippines, Okinawa, and South Korea. Kelly A. Spring demonstrates how the enduring proteins in SPAM played a crucial role during wartime and continues to influence global diets.
Practical American Cookery and Domestic Economy
"Practical American Cookery and Domestic Economy" by Elizabeth M. Hall offers a fascinating glimpse into 19th-century American culinary practices and household management. This comprehensive guide provides a wealth of recipes, cooking techniques, and advice on all aspects of running a home during this period. From detailed instructions on preparing various dishes to insights into maintaining an efficient and economical household, Hall's work is a valuable resource for anyone interested in historical cooking or domestic life.Originally published in 1860, this book showcases the ingenuity and resourcefulness of American cooks and homemakers. Its enduring appeal lies in its practical approach and detailed instructions, making it a must-read for culinary historians, researchers, and anyone seeking to recreate authentic 19th-century meals.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.
Practical American Cookery and Domestic Economy
"Practical American Cookery and Domestic Economy" by Elizabeth M. Hall offers a fascinating glimpse into 19th-century American culinary practices and household management. This comprehensive guide provides a wealth of recipes, cooking techniques, and advice on all aspects of running a home during this period. From detailed instructions on preparing various dishes to insights into maintaining an efficient and economical household, Hall's work is a valuable resource for anyone interested in historical cooking or domestic life.Originally published in 1860, this book showcases the ingenuity and resourcefulness of American cooks and homemakers. Its enduring appeal lies in its practical approach and detailed instructions, making it a must-read for culinary historians, researchers, and anyone seeking to recreate authentic 19th-century meals.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, and Useful Receipt Book
"Modern Domestic Cookery, and Useful Receipt Book" by Elizabeth Hammond is a comprehensive guide to all aspects of household management and cookery, reflecting the practices and tastes of the 19th century. This valuable resource offers a wide array of recipes, from everyday meals to more elaborate dishes, alongside practical advice on preserving, pickling, and other essential kitchen skills. Beyond the culinary, the book delves into various domestic duties, providing insights into maintaining an efficient and well-run household. Hammond's work provides a fascinating glimpse into the culinary landscape of a bygone era. It is a must-read for anyone interested in culinary history, domestic science, or the daily lives of families in the 1800s. This book is not just a collection of recipes; it's a window into a world where resourcefulness and skill in the home were highly valued.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 Art of Hosting
Tired of holiday stress ruining your joy? Discover the ultimate holiday entertaining how-to guide that makes home entertaining feel effortless-even if you've never hosted before.The Art of Hosting: Stress-Free Holiday Entertaining for Thanksgiving and Beyond is your complete playbook for hosting warm, memorable gatherings without the overwhelm. Whether you're a first-time host or seasoned party planner, this book delivers practical advice and creative inspiration to help you shine through every season.From Thanksgiving hosting tips and Christmas hosting essentials to planning unforgettable New Year's and family gatherings, this beautifully designed guide covers every detail-from the menu to the mood.Inside this essential guide, you'll find: ✅ Step-by-step timelines, checklists, and holiday hosting essentials ✅ Menu plans and prep guides from a modern family gathering cookbook ✅ DIY decorating tips and stress-free table-setting ideas ✅ Clever conversation starters and icebreakers that actually work ✅ Hosting hacks for small spaces, limited budgets, and last-minute surprises ✅ Year-round ideas for birthdays, brunches, and cozy get-togethersWhether you're cooking for four or entertaining twenty, this book helps you create gatherings that feel thoughtful, joyful, and entirely doable. It's not about perfection-it's about creating connection and memories that last.Make this the year you become the host everyone remembers-with calm, confidence, and joy.
The Official Lore Olympus Cookbook
Feast like the gods with sixty food and drink recipes inspired by the world of Lore Olympus--with a foreword by Rachel Smythe, plus sumptuous illustrations and photographs throughout! Uncover the culinary secrets of the Lore Olympus pantheon with this official cookbook that breathes fresh life into traditional Greek cuisine. Organized by season, each chapter offers a recipe for any time of day--whether you are hankering for breakfast, lunch, dinner, or a bright pink mocktail! And if you want to party like an Olympian, there are four feasts at the end of each section to serve as inspiration for a themed party. In these delectable recipes: Discover the divinity of Persephone's baklavaWork your own magic with a color-changing cocktail favored by HecateSavor mouthwatering souvlaki (with easy instructions for cooking in the oven if, like a certain King of the Underworld, you don't have an outdoor grill)And more!The Official Lore Olympus Cookbook is a must-have for all fans of the Eisner Award-winning series.
The Art of Cookery
The Art of Cookery is the only book of its kind to have come out of an English religious community. It is also that very rare thing, a cookery book of the English 18th-century that has the author's own recipes throughout; nothing seems to have been plagiarized or borrowed from other writers. The Dean of Durham Cathedral, who employed the author, had a lavish grant for entertaining and his generous hospitality meant that his cook had to cater for all levels of society, from canons of the Cathedral with sophisticated tastes such as the gourmand Dr. Jacque Sterne, to tradesmen, poor widows, and those of even more modest status. Thacker's book keeps many pre-Reformation recipes and thus shows the gradual transition in the Cathedral's eating habits. This facsimilie is introduced by the well-known food historian Ivan Day who examines the recipes and reveals the remarkable tradition of ecclesiastical hospitality that survived at Durham for more than eight hundred years.
The Odd Volume Menu
The Odd Volume Menu offers a fascinating glimpse into the culinary tastes and social customs of a late-Victorian book club. Presented as a record of the dinner held at Willis's Rooms on February 3rd, 1888, by the Sette of Odd Volumes, this volume provides a unique insight into the gastronomic preferences and convivial atmosphere of a specific social circle during that period. More than just a list of dishes, the menu serves as a historical artifact, reflecting the opulence and formality of Victorian dining. It provides a valuable resource for anyone interested in culinary history, social history, or the culture of book clubs and literary societies.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 Odd Volume Menu
The Odd Volume Menu offers a fascinating glimpse into the culinary tastes and social customs of a late-Victorian book club. Presented as a record of the dinner held at Willis's Rooms on February 3rd, 1888, by the Sette of Odd Volumes, this volume provides a unique insight into the gastronomic preferences and convivial atmosphere of a specific social circle during that period. More than just a list of dishes, the menu serves as a historical artifact, reflecting the opulence and formality of Victorian dining. It provides a valuable resource for anyone interested in culinary history, social history, or the culture of book clubs and literary societies.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.
Summertime Food
What's your perfect summer moment? For cookbook author and entertaining expert Marc J. Sievers, it involves great food, family, friends and a warm summer's eve. It's those magical moments when time slows down and summer's bounty is transformed into something delicious, yet familiar. In Summertime Food: The Essence of Fresh Cooking, Marc shares 50 vibrant recipes that he created to capture the soul of summer entertaining, from his epic Summer Corn Chowder and iconic Beach Shack Rolls, to his show-stopping Triple Berry Flag Cake. There are also creative cocktails like his F礙te Water and zero-proof Peach Cooler for effortlessly chic entertaining. In his signature earthy and elegant style, Marc walks you through how to create dishes that come together quickly but taste like you spent all day on them. Meals that work just as well for a casual family dinner as they do for an elegant outdoor soir矇e. They are the essence of fresh cooking!
The Complete Hostess
The Complete Hostess is a comprehensive guide to household management and social etiquette, offering invaluable advice for women seeking to excel in their roles as hostesses and homemakers. Written in the late 19th century, this book provides detailed instructions on everything from planning elegant dinner parties and managing household staff to mastering the art of conversation and maintaining proper social decorum. This timeless manual offers insights into the expectations and responsibilities placed upon women of the era, providing a fascinating glimpse into the social customs and domestic practices of a bygone era. Whether you are a student of history, a lover of vintage literature, or simply curious about the intricacies of Victorian life, "The Complete Hostess" offers an engaging and informative read.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 Complete Hostess
The Complete Hostess is a comprehensive guide to household management and social etiquette, offering invaluable advice for women seeking to excel in their roles as hostesses and homemakers. Written in the late 19th century, this book provides detailed instructions on everything from planning elegant dinner parties and managing household staff to mastering the art of conversation and maintaining proper social decorum. This timeless manual offers insights into the expectations and responsibilities placed upon women of the era, providing a fascinating glimpse into the social customs and domestic practices of a bygone era. Whether you are a student of history, a lover of vintage literature, or simply curious about the intricacies of Victorian life, "The Complete Hostess" offers an engaging and informative read.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.
What Was It Like Fooding in the 80s?
Foods from various eras are infused with distinct personalities. Dishes in the 1980s proved to be no less imbued with flair and delivered a scrumptious dose of fun.Who can forget the ubiquitous all-you-can-eat buffets, the leftovers creatively repurposed into the next two hearty meals, and the rising popularity of Tex-Mex, sushi, and fried rice? Summon your finest taste memories via this engaging guided journal, filled with over 200 prompts across 31 food topics. Share your answers with other '80s foodies-and take an exciting culinary journey back to the decade of satisfying foodstuffs and gastronomic extravagance.Here's to sensational '80s eats!
What Was It Like Fooding in the 80s?
Foods from various eras are infused with distinct personalities. Dishes in the 1980s proved to be no less imbued with flair and delivered a scrumptious dose of fun.Who can forget the ubiquitous all-you-can-eat buffets, the leftovers creatively repurposed into the next two hearty meals, and the rising popularity of Tex-Mex, sushi, and fried rice? Summon your finest taste memories via this engaging guided journal, filled with over 200 prompts across 31 food topics. Share your answers with other '80s foodies-and take an exciting culinary journey back to the decade of satisfying foodstuffs and gastronomic extravagance.Here's to sensational '80s eats!
The Last Sweet Bite
A powerful and heartwarming exploration of cuisine in conflict zones, highlighting the courageous persistence of people struggling to protect their food culture in the face of war, genocide, and violence. "The Last Sweet Bite tells the powerful and personal stories of the heroic home cooks fighting to keep their food--and their identity--alive."--Jos矇 Andr矇s, founder of World Central Kitchen War changes every part of human culture: art, education, music, politics. Why should food be any different? For nearly twenty years, Michael Shaikh's job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, it also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes. A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity's appetite for violence shapes what's on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them. From a sprawling refugee camp in Bangladesh and a brutal civil war in Sri Lanka to the drug wars in the Andes and the enduring effects of America's westward expansion, Shaikh highlights resilient diasporic communities refusing to let their culinary heritage become another casualty of war. Much of what we eat today or buy in a market has been shaped by violence; in some form, someone's history and politics is on the dinner table. The Last Sweet Bite aims to tell us how it got there. Weaving together histories of food, migration, human rights, and recipes, Shaikh shows us how reclaiming lost cuisines is not just a form of resistance and hope but also how cooking can be a strategy for survival during trying times.
Modern Cooking
"Modern Cooking: Numerous New Recipes Based on Present Economic Conditions" by Mary A. Wilson presents a collection of recipes adapted to the economic realities of the early 20th century. This book provides practical guidance for home cooks seeking to create delicious and economical meals. Reflecting the culinary landscape of its time, the book emphasizes resourcefulness and efficiency in the kitchen. A valuable resource for those interested in the history of cooking and the culinary adaptations necessitated by economic constraints, "Modern Cooking" offers a glimpse into the past while providing timeless cooking advice.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 Cooking
"Modern Cooking: Numerous New Recipes Based on Present Economic Conditions" by Mary A. Wilson presents a collection of recipes adapted to the economic realities of the early 20th century. This book provides practical guidance for home cooks seeking to create delicious and economical meals. Reflecting the culinary landscape of its time, the book emphasizes resourcefulness and efficiency in the kitchen. A valuable resource for those interested in the history of cooking and the culinary adaptations necessitated by economic constraints, "Modern Cooking" offers a glimpse into the past while providing timeless cooking advice.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, and Useful Receipt Book
"Modern Domestic Cookery, and Useful Receipt Book" offers a glimpse into the culinary practices of the early 19th century. Adapted for families in the middling and genteel ranks of life, this book provides a comprehensive collection of recipes and household advice reflecting the tastes and resources of the time. Readers will discover a variety of dishes and techniques that were staples in domestic kitchens, offering insight into the daily lives of families during this period. Beyond the recipes, the book includes useful household tips, reflecting a broader scope of domestic management. This historical cookbook is more than just a collection of recipes; it璽€(TM)s a window into the past, showcasing the culinary and domestic landscape of a bygone era. A valuable resource for culinary historians, food enthusiasts, and anyone interested in the history of domestic 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.
Modern Domestic Cookery, and Useful Receipt Book
"Modern Domestic Cookery, and Useful Receipt Book" offers a glimpse into the culinary practices of the early 19th century. Adapted for families in the middling and genteel ranks of life, this book provides a comprehensive collection of recipes and household advice reflecting the tastes and resources of the time. Readers will discover a variety of dishes and techniques that were staples in domestic kitchens, offering insight into the daily lives of families during this period. Beyond the recipes, the book includes useful household tips, reflecting a broader scope of domestic management. This historical cookbook is more than just a collection of recipes; it璽€(TM)s a window into the past, showcasing the culinary and domestic landscape of a bygone era. A valuable resource for culinary historians, food enthusiasts, and anyone interested in the history of domestic 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.
Upside Down Cooking
The book that flips your kitchen upside down, with joyfully delicious results. Dominic Franks (@dominthekitchen) shows you how to play with your food and cook easy, impressive meals for every occasion. This is one-pan cooking like you've never seen it before. With 85 recipes including twists on classic one-pot dishes - from mini puff pizzas to chicken pot pies, blueberry muffin traybakes to banana toffee tarts - Dom gives you the confidence to remix your own one-tray dinners, plus sides, snacks, party treats, and desserts. Simply layer up tasty ingredients in a single pan, cover with puff pastry and other fabulous toppings, bake to gloriously golden perfection - and you'll be turning out stunning upside down creations in no time at all. No fuss, minimal washing up, and never a soggy bottom in sight!
Fix-It and Forget-It Simple & Satisfying
127 Easy-to-Prepare, No-Fuss, and Supremely Satisfying Meals from the New York Times Bestselling Series! Tired of thinking about what's for dinner? Discover 127 recipes that are as simple as they are delicious! From the New York Times bestselling author of the Fix-It-and-Forget-It series comes this new collection of quick, family-friendly recipes for your slow cooker or Instant Pot. Inside, you will find tantalizing dishes like: Creamy Potato Chowder Mediterranean Lentil Soup Chicken Stew Salsa Verde Pork Simple Lemon Garlic Chicken Turkey Lasagna Barbecued Brisket Overnight Mexican Breakfast Casserole S'mores Lava Cake And More! Eating well has never been so easy!
For Luncheon and Supper Guests; ten Menus, More Than one Hundred Recipes, Suitable for Company Luncheons, Sunday Night Suppers, Afternoon Parties, Automobile Picnics, Evening Spreads, and for tea Room
For Luncheon and Supper Guests by Alice Bradley offers a delightful glimpse into early 20th-century entertaining. This cookbook presents ten complete menus and over one hundred recipes designed for a variety of occasions, from company luncheons and Sunday night suppers to afternoon parties and automobile picnics. It璽€(TM)s an invaluable resource for tea rooms, lunch rooms, coffee shops, and motor inns seeking to offer refined and appealing fare. Bradley's detailed instructions and suggestions reflect the culinary tastes and social customs of the 1920s, making this more than just a collection of recipes. It's a historical document that provides insights into a bygone era. Rediscover classic dishes and charming meal ideas with this vintage culinary guide, perfect for both modern cooks and history enthusiasts.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.
Sharing Scones and More
Author: 竅+ Beverly Pogue & Rosalie Clarke Description: Product Details: Format: Paperback Print: Black & White Size: 6x7 Page Count: 86 ISBN: 9781555178543 Imprint: CFI Books Publishing Office Use: 1J243PD
Rocky Flintstones Sweet Treats... jus treatin!
Rocky loves sweet treats.... but the problem is he doesn't cook.. is BBQ'in cooking?But not to be deterred he reached back into his Mum's recipe book and with the help of Wilma they've produced this typically Flintstonian offering. You'll enjoy the names of the recipes as he links them to his Belinda Blinked series. His favourite and the first one in the recipe book is Rocky's Crunch.... simple, moorish, you'll be 'droolin' by the time you get to eat it... jus promisin....As Rocky says in his introduction;Wilma, the Glee Team and I, have compiled this little recipe booklet to help bridge the gap between the slow lane and the fast lane.Fast living city slickers and 90% of Belinkers still need to eat at home albeit now and again, or find they have to entertain... so this is our contribution to your life in the fast lane.... albeit generated in the slow lane....Now, don't expect to find your chicken and chips, or steak and red wine sauce recipe here... no, it's all about the dessert...the end to a fine meal where you just need a little something to make it perfect.Or indeed you just need a massive pick me up at 11.00 am in the morning...Or perhaps a little bit of love and 'send me to sleep happy' at midnight.jus sayin...Table of Contents: Introduction;Ingredients;Equipment;Chapter 1 Tray bakes... made with no cooking.Chapter 2 Tray bakes to cook in the oven;Chapter 3 Cakes;Chapter 4 Puddings;Chapter 5 Loaves and Breads;Conclusion;
