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!
Marion Harland’s Cook Book of Tried and Tested Recipes ...
Rediscover the timeless culinary wisdom of Marion Harland with "Marion Harland's Cook Book of Tried and Tested Recipes." This meticulously reproduced edition brings back to life a classic collection of recipes and household advice that has stood the test of time. Originally published in the late 19th century, this cookbook offers more than just recipes; it provides a glimpse into the domestic life of a bygone era. Explore a wide range of dishes, from simple family meals to elaborate feasts, all while benefiting from Harland's practical tips and insightful instructions. Perfect for culinary historians, vintage cooking enthusiasts, and anyone looking to add a touch of classic elegance to their kitchen, this book is a true treasure.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.
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;
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
The Book of Spice
The Book of Spice, penned by Wallace Irwin and originally published in 1906, offers a unique and humorous look at the history and cultural significance of various spices. Moving beyond mere culinary applications, the book delves into the social and historical contexts that have shaped our relationship with flavors from around the world. From the exotic allure of cinnamon and cloves to the humble familiarity of salt and pepper, each spice is explored with wit and insight, revealing its impact on trade, exploration, and even social customs. Irwin's lighthearted approach makes this an accessible and entertaining read for anyone interested in food history or the story behind the flavors we often take for granted. A delightful blend of information and humor, 璽€œThe Book of Spice璽€ remains a fascinating glimpse into a bygone era and the enduring power of spice.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.
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.
The Book of Spice
Explore the fascinating world of spices in Wallace Irwin's "The Book of Spice," a delightful exploration of the history and lore surrounding these essential culinary ingredients. First published in 1906, this volume delves into the origins, uses, and cultural significance of various spices throughout history. From the exotic aromas of the East to their impact on global trade, Irwin璽€(TM)s work provides a rich tapestry of anecdotes and information that will captivate food enthusiasts and history buffs alike.Discover the secrets behind spices like cinnamon, cloves, nutmeg, and pepper, and understand their profound influence on cooking, medicine, and even social customs. "The Book of Spice" is not just a cookbook; it's a journey through time, revealing how spices have shaped our world.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.
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.
Marion Harland’s Cook Book of Tried and Tested Recipes ...
Rediscover the timeless culinary wisdom of Marion Harland with "Marion Harland's Cook Book of Tried and Tested Recipes." This meticulously reproduced edition brings back to life a classic collection of recipes and household advice that has stood the test of time. Originally published in the late 19th century, this cookbook offers more than just recipes; it provides a glimpse into the domestic life of a bygone era. Explore a wide range of dishes, from simple family meals to elaborate feasts, all while benefiting from Harland's practical tips and insightful instructions. Perfect for culinary historians, vintage cooking enthusiasts, and anyone looking to add a touch of classic elegance to their kitchen, this book is a true treasure.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 Outdoor Table
Need ideas for your next get-together? Author Alanna O'Neil has everything you're looking for with simple recipes and tools for a stunning alfresco gathering.
The Home Cook Book
The Home Cook Book of 1877 was Canada`s first fund-raising cookbook, the one that inspired an enduring tradition of community cookbooks. The fourth title in the Classic Canadian Cookbook Series celebrates the 125th anniversary of this nineteenth-century best-seller, which sold more than 100,000 copies. The tried, tested, and proven recipes run the gamut from oysters and omelettes to Lemon Pie, Strawberry Shortcake, and Champagne Cup. An introduction by culinary historian Elizabeth Driver tells the intriguing story behind this landmark cookbook, compiled by the ladies of Toronto and other Canadian cities and towns, for the benefit of the Hospital for Sick Children.
Robin Hood Cookbook
From Whitecap`s best-selling Classic Canadian Cookbooks come two must-haves for your vintage cookbook collection. The 1915 edition of the ROBIN HOOD COOK BOOK is one of North America`s oldest cookbooks from a trusted name in many kitchens. The 1967 Centennial Edition of the classic FIVE ROSES GUIDE TO GOOD COOKING has become an indispensable guide in the kitchen. Both books feature an introduction by culinary historian Elizabeth Driver.
Bills Breakfast, Lunch and Dinner
Renowned Australian chef Bill Granger takes readers on a culinary journey through Sydney, one of the world`s most vibrant cities. Featuring the fresh ingredients and exotic flavours that are the hallmark of Sydney`s adventurous food culture, this book contains recipes such as Green Papaya Salad and Spring Onion Pancake with Gravlax, menu favourites at Bill`s celebrated restaurants: bills and bills two. This book also features dynamic photographs and engaging essays that guide readers through local markets and hot dining spots. Bills Breakfast, Lunch and Dinner is guaranteed to be a hit with cooks and armchair travelers.
The New Cook
This practical cookbook starts with the basics of cooking, with ingredients such as fish, eggs and vegetables through to more complicated combinations. The book encapsulates all the styles and subtleness of contemporary international cooking in a straightforward manner. Donna Hay emphasizes how cooking flavoursome food at home does not need to be complicated and time consuming. The recipes have short lists of ingredients, and focus on cooking the meal in a few easy steps, plus the food is naturally low-calorie.
Entertaining
This volume offers many elegant and stylish ideas for entertaining. The recipes lead you through simple picnics and impromptu week-night dinners to the most sumptuous formal dining occasions.
Mama Now Cooks Like This!
Delectable dishes - created with the greatest of ease. For 27 years, Susan Mendelson`s recipes have found a favorite place in kitchens across the globe. People from around the world have been e-mailing and calling to locate copies of her fabulous cookbooks. Fans will be thrilled to find this terrific compilation. Mama Now Cooks Like This presents the best of all her cookbooks as well as over 60 new recipes for healthful entertaining using low-fat and high-fiber ingredients. Mendelson`s approach to cooking is to have fun and create delicious food with the greatest of ease. She has simplified the steps in her recipes to make them accessible to even the novice cook, with guaranteed spectacular results. She has even included some family holiday favorites. A sampling of the tantalizing recipes: - Easy brie and pecans in phyllo - Chicken satays with spicy peanut sauce - Roasted tomato and fennel soup - Halibut with sweet red pepper sauce - Four-cheese quiche with red pepper - Spinach and feta kugel - Famous lemon cheesecake - Chocolate truffle cookies. Susan Mendelson`s philosophy is simple: If the recipe is not outstanding, it does not appear in the book.
A Precise Method of Roasting Beef by Elizabeth C. Sprague and H. S. Grindley
Rediscover the culinary techniques of the early 20th century with "A Precise Method of Roasting Beef" by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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 Book of Spice
Explore the fascinating world of spices in Wallace Irwin's "The Book of Spice," a delightful exploration of the history and lore surrounding these essential culinary ingredients. First published in 1906, this volume delves into the origins, uses, and cultural significance of various spices throughout history. From the exotic aromas of the East to their impact on global trade, Irwin璽€(TM)s work provides a rich tapestry of anecdotes and information that will captivate food enthusiasts and history buffs alike.Discover the secrets behind spices like cinnamon, cloves, nutmeg, and pepper, and understand their profound influence on cooking, medicine, and even social customs. "The Book of Spice" is not just a cookbook; it's a journey through time, revealing how spices have shaped our world.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.
Columbian Cook and Recipe Book
"Columbian Cook and Recipe Book", published in 1893, offers a fascinating glimpse into American culinary practices of the late 19th century. Compiled by Cleveland and Whitworth Brothers, this volume features a wide array of recipes reflecting the tastes and ingredients available during that era. From classic American dishes to innovative creations, the book provides insights into the domestic life and culinary traditions of the time.This historical cookbook is more than just a collection of recipes; it's a window into the past, showcasing the evolution of American cuisine and the ingredients that shaped it. A valuable resource for culinary historians and anyone interested in the history of American food, "Columbian Cook and Recipe Book" remains a relevant and insightful 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 Art F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.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 F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.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 Book of Spice
The Book of Spice, penned by Wallace Irwin and originally published in 1906, offers a unique and humorous look at the history and cultural significance of various spices. Moving beyond mere culinary applications, the book delves into the social and historical contexts that have shaped our relationship with flavors from around the world. From the exotic allure of cinnamon and cloves to the humble familiarity of salt and pepper, each spice is explored with wit and insight, revealing its impact on trade, exploration, and even social customs. Irwin's lighthearted approach makes this an accessible and entertaining read for anyone interested in food history or the story behind the flavors we often take for granted. A delightful blend of information and humor, 璽€œThe Book of Spice璽€ remains a fascinating glimpse into a bygone era and the enduring power of spice.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.
Columbian Cook and Recipe Book
"Columbian Cook and Recipe Book", published in 1893, offers a fascinating glimpse into American culinary practices of the late 19th century. Compiled by Cleveland and Whitworth Brothers, this volume features a wide array of recipes reflecting the tastes and ingredients available during that era. From classic American dishes to innovative creations, the book provides insights into the domestic life and culinary traditions of the time.This historical cookbook is more than just a collection of recipes; it's a window into the past, showcasing the evolution of American cuisine and the ingredients that shaped it. A valuable resource for culinary historians and anyone interested in the history of American food, "Columbian Cook and Recipe Book" remains a relevant and insightful 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.
A Precise Method of Roasting Beef by Elizabeth C. Sprague and H. S. Grindley
Rediscover the culinary techniques of the early 20th century with "A Precise Method of Roasting Beef" by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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 Is Queer Food?
The food on our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community--and ended up changing the shape of the table for everyone.Tracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne eleganza at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It's paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney's ecstatic salade compos矇e, and Rainbow Ice-Box Cake from Ernest Matthew Mickler's White Trash Cooking. It's the intention surrounding a meal, the circumstances behind it, the people gathered around the table.With cinematic verve and delicious prose, What Is Queer Food? is a monumental work: a testament to food's essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.
Unveiling The Flavours
Unveiling The Flavours: My Secret to Moroccan Cuisine is an extraordinary cookbook that takes you on a journey through the vibrant world of Moroccan cooking. Chef Maaref, a British-Moroccan culinary expert, shares his closely guarded secrets, showcasing the true essence of Moroccan cuisine with a modern twist. This cookbook is not just a collection of recipes; is a personal journey that weaves together the rich tapestry of Moroccan culture and culinary heritage. With step-by-step instructions, expert tips, and heartfelt stories, Chef Maaref empowers both chefs and home cooks to create exceptional Moroccan dishes. The aim of the book is to emphasize the correct Moroccan cuisine, protecting the precious Moroccan heritage from any misleading interpretations. Unveiling Flavours is your passport to a world of tantalizing aromas, vibrant colours, and unforgettable flavours. Embark on a culinary adventure that respects and preserves the true spirit of Moroccan cooking and becomes part of safeguarding its authentic heritage for generations to come.
The Scots Kitchen
The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes.Cookery writer and broadcaster Catherine Brown describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes, covering the whole gamut of Scottish cuisine, can be explored in the modern kitchen. The contents includes: Soups * Brose and Kail * Fish * Game and Pultry * Meat * Vegetables * Sauces * Snacks and Savouries * Puddings and Pies * Sweets * Bannocks, Scones and Tea-breads * Cakes and Shortbreads * Preserves * Sweeties * Beverages
What To Eat, How To Serve It
Unlock the culinary secrets of the past with "What to Eat, How to Serve it" by Christine Terhune Herrick, a timeless treasure now revived for the modern reader. After decades out of print, this culinary classic has been lovingly restored and republished by Alpha Editions, offering a rare glimpse into the art of dining from a bygone era. This isn't just a reprint it's a collector's item and a cultural gem, meticulously preserved for today's and future generations. Herrick's expert guidance transforms everyday meals into extraordinary experiences, blending practical advice with the elegance of classic cuisine. Whether you're a casual cook or a connoisseur of vintage literature, this book provides invaluable insights into the traditions of fine dining and the joy of sharing meals. Dive into a world where every dish tells a story, and every meal is an occasion. With its engaging prose and timeless wisdom, "What to Eat, How to Serve it" is more than a cookbook it's an invitation to savor the elegance of the past and enrich your culinary journey. Don't miss the chance to own this beautifully restored masterpiece, a must-have for every kitchen and library.
Snoop Dogg's Treats to Eat
From master "baker" Snoop Dogg comes his first baking book! Featuring 55 recipes that can be made with or without weed. Following the success of his #1 New York Times bestseller From Crook to Cook (more than 1.5 million copies sold) and Snoop Dogg Presents: Goon with the Spoon, the infamous rapper and entertainer opens the door to Tha Boss Dogg's kitchen once again to serve up a long-awaited cannabis cookbook. Explore Snoop's very own recipes, highlighted in full-color photos, designed to blast your taste buds and your high to new levels, like: Cornbread with Hot Honey CannabutterRed Velvet Blundt CakeFruit GummiesPot CocoaNutter Butter Stoner CookiesBut the sesh doesn't end there: Spice up your game day lineup with Pigs in a Blanket and Cheese Fries, Snoop style--aka, loaded with THC. Change up your movie night snacks with Hot Buttered Popcorn and a side of Puppy Chow washed down with a Loaded Milkshake (trust, your movie viewing experience will skyrocket, literally). Make Sunday brunch much more interesting by whipping up some Buttermilk Pancakes with Stoner Syrup or a protein-packed Grass Smoovie, or warm up a cool afternoonwith a plate of gingery Ganja Snaps. Along with vivid photography and Snoop's inimitable vibe, you'll find tips and tricks for adding bud into unexpected places, like infused ice cubes for a slow-burn cocktail high or doctoring up prepackaged cake and brownie mixes with herbaceous surprises. And for the times you prefer to keep your high on the low, every recipe includes adaptations for baking without weed enhancements. The possibilities are endless. EDIBLES MADE EASY AT HOME: Learn to make properly dosed and delicious edibles in the comfort of your kitchen. Craft your own cannabutters, cannaoils, and tinctures, and use them in these 55 sweet and savory bakes to have "special" treats for all occasions. DELICIOUS BAKES FOR ALL: Not a fan of flying? Not a problem. Easily substitute unsalted butter or vegetable oil in recipes for every baked good in the book for weed-free goodies. SESH WITH SNOOP: Learn how Tha Boss Dogg, an authority in the weed space for over thirty years, likes to get lifted. These cooking with cannabis recipes are Snoop snacks straight from his kitchen. GIFTABLE CELEBRITY COOKBOOK: If you're a fan of celebrity recipe books such as Willie & Annie Nelson's Cannabis Cookbook, Good Lookin' Cookin', Trejo's Tacos, and Cravings, any of Snoop Dogg's cookbooks are perfect for your next gift buy or self-purchase. Perfect for: Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands, including Merry Jane, 19 Crimes, and more! Marijuana and CBD enthusiasts Bakers of all skill levels looking for the ultimate weed baking book Birthday, graduation, holiday, housewarming, and host or hostess gift-giving
What Can I Bring?
AN EATER BEST COOKBOOKS OF SPRING 2025 - A VOGUE COOKBOOKS DEFINING THE WAY WE'RE COOKING IN 2025 - AN EPICURIOUS STANDOUT COOKBOOK FOR SPRING 2025 - A CHOWHOUND BEST NEW COOKBOOKS OF 2025 - A TERTULIA BEST COOKBOOKS OF 2025 - A GLOBE AND MAIL BESTSELLER In What Can I Bring?, veteran food and cookbook writer and guest extraordinaire Casey Elsass takes the stress out of the partygoer's eternal dilemma with 75 recipes that will make you the talk of the party--for the right reasons. In a room full of bags of chips, be the most desired dip with Golden Ratio Guac or Seven Onion Dip. Put down the $12 bottle of pinot grigio and pick up a tray of Jell-O Cocktail Shots. Discover a world of standout brunch dishes, such as Cream-Soaked Cinnamon Rolls or Bagel Panzanella. When you're on dessert duty, choose from Buttermilk Brownies, Apple + Chinese Five-Spice Pie, Very Creamy Ice Cream, or death-by-chocolate Bruce Bogtrotter Cake. And when the host instructs you to bring yourself, come prepared with giftable treats like Seasoned Oyster Crackers or Homemade Hot Fudge. With plenty of options and adaptations for special diets and allergies, including vegan, gluten-free, and nut-free recipes, and detailed instructions for packing and serving for minimal stress on-site, this book is your road map for crowd-pleasing party fare. The only thing you'll be taking home is the title of MVP--Most Valuable Partygoer.
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
The Flavor of Upstate New York
Acclaimed author June Hersh presents the iconic dishes, fascinating stories and mouthwatering history behind Upstate New York's culinary heritage, featuring delicious recipes of reinvented classics.The heart of New York State's food culture isn't found on busy Manhattan avenues--it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren't just local foods--they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York's Upstate has diverse and exciting flavors all its own. The Empire State's picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries. A portion of the proceeds from sales of this book benefit the Catskills Borscht Belt Museum.
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
Repast
Our insatiable appetite for creativity in the kitchen--or around the open fire--is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, Repast focuses on artifacts in the museum's collection--from ancient clay cooking vessels to exquisite gold cups--spanning multiple continents and dating from prehistory to the modern day.Taking a broadly chronological approach to the subject, the book is arranged into thirteen thematic chapters, starting with explorations of hunting and gathering and ending with the history of eating out; along the way, agriculture, alcohol, and cooking--among other subjects--are also investigated. Interspersed among the many remarkable objects examined in each chapter is a series of in-depth essays on such topics as tea (the world's most consumed drink after water), pork (one of the world's most consumed meats), and wheat (the source of 20 percent of the world's human calorie consumption), revealing the many social, cultural, and religious aspects of food.Through a feast of words and images, Repast presents the irresistible, international story of food, drink, and the culinary arts.
Picnic
A bright and breezy collection of temptingly transportable recipes for al fresco eating. There's nothing like eating outdoors in warm weather. The feeling of freedom from your usual dining routines, fresh air and a sense of easy living and relaxation just cannot be beaten. So spread out a blanket on the grass or sand, kick off your shoes and unpack delicious homemade foods to enjoy with family or friends. Summer is the ultimate season for picnicing--whether it's a way to gather a group of friends together; a relaxed brunch for two in the park; a nighttime open air concert or an affordable lunch for a family day out. Picnic foods should of course always be colorful, tempting, and delicious, but just as importantly, practical to transport, require minimum fuss when it's time to unpack; need as little as possible in the way of flatware and other kit to be able enjoy them and packaging waste kept to a minimum. The ideas in the book feature recipes for sharing boards, pasta, rice and grain salads that just require a fork, quiches and bite-size filled pastries, chilled soups and even a few fruit punches and lemonades to pour into Chilly bottles so you can enjoy a drink refreshing in the sunshine. Whether you are packing a cooler for the car ahead of a journey, hopping on your bicycle with a basket for the park, or hitting hit the beach with a gift basket full of treats ready for a sunset feast, you'll find all the recipe inspiration you need in this beautiful collection of recipes.
Air Fryer
Learn to love your air fryer even more with 50 creative, easy-to-make, and incredibly delicious recipes. Everyone is getting an air fryer these days, but few of us realize how versatile and powerful an appliance it is. This authoritative, inventive, and colorful photo-packed book reveals the hidden potential of the air fryer, along with the amazing breadth of things you can cook in it. The recipes include: French Toast Sticks with Cinnamon Mascarpone SauceCrispy Latkes with Sour Cream and AppleRoasted Garlic Guacamole with Homemade Tortilla ChipsCrispy Vegetable Spring RollsLoaded Baked Potatoes with Broccoli and Cheddar Cheese SauceButtermilk Fried Chicken and WafflesMushroom Turkey Burgers Teriyaki Salmon and BroccoliBaja Fish TacosCheesy Cauliflower BakeChurros with Chocolate Dipping SauceCaramelized Peach ShortcakesWith recipes for breakfast, brunch, lunch, dinner, and desserts, along with parties and bedtime snacks, you will soon find yourself using this convenient and easy device all day, every day. The book includes both down-home and familiar comfort foods and exciting new recipe ideas from all of the world's tastiest cuisines. And, unlike other air-fryer cookbooks that focus on traditional "fried foods," this book emphasizes low-oil and low-fat recipes throughout. There are even a dozen delectable and super-healthy vegan and vegetarian main courses. It's the perfect gift for a friend or family member who is new to air-frying--or even for yourself! Ideal for busy working families, The Time-Pressed Cook Series shows home cooks how they can cook faster and with less effort by using widely available kitchen appliances--without sacrificing flavor, and while still having the satisfaction of making a delicious home-cooked meal. The recipes are curated by a leading cookbook publisher with a reputation for best-in-class appliance cookbooks. Currently there are four books in The Time-Pressed Cook Series: Air FryerBread MachineRice CookerSlow Cooker
Rice Cooker
Discover the incredible number of things--including complete meals!--you can make in your rice cooker. Rice cookers, thanks to a veritable explosion of interest in them among social media influencers, are more popular than ever. But TikTok and YouTube reels rarely include recipes--and, to be frank, the ones you can find are not the most reliable recipes around. Rice Cooker, a colorful, photo-rich, and accessible book with more than 50 recipes and lots of rice cooker tips, tricks, and wisdom, delivers what you need. For starters, it expands your rice-making skills beyond white and brown rice to include Arborio rice (which is used in risottos), basmati rice, sushi rice, and other varieties. Next, it reveals in delectable recipes that other grains besides rice do quite well indeed in the rice cooker, such as oats and oatmeal, grits, hominy, and polenta, not to mention beans and legumes. Best of all, it shows that you can make full meals, from breakfast through lunch to dinner, right in the rice cooker. The recipes include: Breakfasts to start the day, like Hot Apple Granola or Sweet Breakfast Grits with Fresh FruitPilafs and risottos, such as Bulgur and Cherry Pilaf or Risotto MilaneseOne-dish dinner entrees, from Steamed Chicken Breasts with Warm Mango Sauce and Coconut Rice to Steamed Shrimp and Jasmine RiceDesserts and sweet treats, such as Poached Rhubarb and Strawberries or Steamed Chocolate CustardsMove over slow cookers and Instant Pots. The humblest appliance in our kitchen arsenals turns out to be amazingly easy and versatile and capable of making truly delicious dishes. Ideal for busy working families, The Time-Pressed Cook Series shows home cooks how they can cook faster and with less effort by using widely available kitchen appliances--without sacrificing flavor, and while still having the satisfaction of making a delicious home-cooked meal. The recipes are curated by a leading cookbook publisher with a reputation for best-in-class appliance cookbooks. Currently there are four books in The Time-Pressed Cook Series: Air Fryer Bread MachineRice CookerSlow Cooker
A Dark History of Whisky
Explores the darker, untold history of whisky, blending tales of cannibals, ghosts, and intrigue.The book you hold in your hands is not a standard whisky book. Of course, it does contain information that can be found in countless other books on the subject, such as tasting notes, distillery histories and the general development of the golden liquid we all adore. A whisky book that did not contain such information would be odd indeed, but the emphasis in the following narrative is very much on the darker history of the drink. Whisky noir, if you please.Within these pages can be found cannibals, ghouls and ghosts - unlikely tales that all have one thing in common; whisky. Not just whisky, though, for we are delving deep into the amber gold and turning over a history that has never been told. Until now.Interspersed with whisky quotes, some well-known, other's more obscure, with this book to hand the reader will never be without an interesting snippet of conversation when sharing a whisky with friends.
How to Make Anything in an Air Fryer: Easy Dinners!
FROM SUNDAY TIMES BESTSELLING AUTHOR HAYLEY DEAN Not sure what to cook tonight? Discover 100 quick, easy and flavor-packed recipes in this must-have cookbook for anyone with an air fryer. From 20-minute meals for busy weekdays, to Friday night fakeaways, weekend favorites, lighter options (and some puddings for those who like something sweet!), this a comprehensive collection of main meals that'll ensure you always have inspiration for what to make next. With every recipe using easy-to-follow instructions, UK measurements, and ingredients you can easily find in your supermarket, it's never been easier to find new delicious dishes and twists on popular classics to make in your air fryer. So, whether you're an air fryer beginner or have had your appliance for a while, here are the properly tasty meals everyone will love and that you'll keep coming back to time and time again.
Fix-It and Forget-It Quick & Healthy Cookbook
127 Easy-to-Prepare, Healthy Recipes from the New York Times Bestselling Series! Discover more than 100 recipes for breakfast, dinner, and dessert that are mouthwatering but guilt-free! From the New York Times bestselling author of the Fix-It-and-Forget-It series comes this new collection of quick, healthy recipes for your slow cooker or Instant Pot. Inside, you will find tantalizing dishes like: Creamy Asparagus Soup Lentil Spinach Soup Sweet Potato Soup with Kale Black Bean Chili Garlic and Lemon Chicken Honey Balsamic Chicken Shredded Lime Chicken Ginger Pork Chops Pasta Primavera And more! Eating well has never been so easy!
