Food to Die for
Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.Whether you're in the mood for Lizzie Borden's meatloaf or want to serve up spooky prison stories along with sugar cookies from Alcatraz, Food to Die For is your guide to ghoulish gastronomy.One of America's favorite ghost hunters, Amy Bruni takes you to mysterious hotels, eerie ghost towns, and possessed pubs in this delightfully sinister collection of stories and recipes. Each of the nearly 60 locations in Food to Die For includes: Vintage photographs and charmingly creepy stories rooted in historyA noteworthy recipe associated with the people or placeFull-color, captivating, and hauntingly styled food photos to inspire a killer kitchen experience Enjoy creepy recipes like: Southern Fried Chicken from the Missouri State PenitentiarySheboygan Asylum Caesar SaladCornbread inspired by the Villisca Axe Murder HouseAbsinthe Frapp矇 from the Old Absinthe HouseErnest Hemingway's Bloody Mary from Hemingway Home & MuseumVegetable Soup from Waverly Hills Sanatorium This terrifyingly tasty cookbook will bewitch anyone who: Has a taste for the paranormal and a hunger to try new foodsLoves history, travel, and culinary curiositiesEnjoys entertaining guests in unique and memorable waysWould get goosebumps making a recipe written 300 years ago History buffs, thrill-seekers, and foodies will all get shivers seeing the past come to life with every enchanted recipe and delicious tale from Food to Die For.
Breakfast, Dinner, and Tea
An exploration of the cultural significance of food, from ancient Greece and Rome to modern-day Britain. This fascinating book includes recipes, poems, and practical advice on cooking and eating.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 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.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.
Simplicity
Author-Pamela Sue's Kitchen. Christmas 3rd edition. Copyright 2023. Recipes for healthy vegetarian food. www.PamelaSuesKitchen.com. Our mission is to teach the use of organic, fresh and natural ingredients for delicious healthy food to support you in your journey for better health. Delicious and tasty, the way healthy vegetarian food should taste.
All Things Edible, Random & Odd: Essays on Grief, Love & Food
Through lyrical and intimate personal essays, All Things Edible, Random and Odd delivers a portrait not just of a father who died, but of a daughter who kept living. Sheila Squillante's heartfelt and humorous essays introduce us to a father-a 1980s businessman and early adopter of the term "foodie"--and a daughter's complicated grief. It also moves beyond that grief, to embrace the intricacies and delights of how life grows from it. Food remains central throughout the collection with essays that serve up a menu (and sometimes recipes!) of Hawaiian beach seaweed, turtle soup, and fermented Icelandic shark. Nostalgia clashes with reality, through stories connecting memories to taste.With poetic prose, Squillante expresses the complexities of unresolved relationships, the importance of shared experiences, and how family and food make us who we are.
The Candy Making Industry in Philadelphia
A detailed history of the candy making industry in Philadelphia, from its early days to the turn of the 20th century. The book includes information on the major candy manufacturers, the types of candy produced, and the methods used to make it. It also provides a glimpse into the social and economic factors that contributed to the growth of the 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 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.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 to Eat, How to Serve It
This book is a guide to meal planning and entertaining, with recipes and instructions for table settings, flower arrangements, and other decorative touches. The author, Christine Terhune Herrick, was a popular cookbook author and household expert in the late 19th and early 20th centuries. Her books were widely read and influential in shaping domestic trends of the time.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 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.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.
Menu
This vintage menu from the Northern Pacific Railway Company offers a glimpse into the culinary offerings of the era. Featuring classic dishes such as roast beef and pudding, it provides a fascinating snapshot of dining in the early 20th century.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work 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.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.
... Home Games and Parties
Originally published in 1915, this vintage cookbook provides tips and recipes for hosting stylish home parties. Includes menus, decorations, and entertainment ideas, as well as recipes for cocktails, appetizers, entrees, and desserts.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 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.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.
Standard Paper-bag Cookery
First published in 1912, Emma Paddock Telford's Standard Paper-Bag Cookery offers a groundbreaking approach to home cooking. By using paper bags to cook everything from meatloaf to fresh bread, Telford revolutionizes the way we think about traditional American cuisine.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 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.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.
Fifty Lunches
This book is a collection of delicious lunch recipes for every occasion. Written by A.R. Kenneyherbert in the early 20th century, it includes recipes for sandwiches, soups, salads, and more. A great resource for those looking to add more variety to their lunchtime routine.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 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.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food and the War
Discover the impact of war on food production and consumption with this fascinating textbook. Developed specifically for college classes, this engaging guide explores the complex relationships between food, politics, and society, providing critical insights into the challenges and opportunities of wartime food systems.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 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.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 to Have for Luncheon
What to Have for Luncheon is a classic cookbook filled with delicious and elegant recipes for midday meals. Written by the celebrated chef Mary Johnson Lincoln, this book is a must-have for anyone who loves to entertain or savor the finer things in 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 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.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.
Canoe and Camp Cookery
This classic cookbook features practical and delicious recipes for anyone undertaking a canoeing or camping trip. Written by experienced outdoorsman H.H. Soul矇, Canoe and Camp Cookery is filled with tips on food preparation and packing, cooking equipment, and more. Whether you're a seasoned camper or a novice outdoor adventurer, this book is an essential guide to making your wilderness experience both tasty and memorable.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 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.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 Practical Cookery Book
This classic cookbook is an essential addition to any kitchen. Filled with timeless recipes for everything from soups and stews to cakes and pies, it provides a comprehensive guide to the art of cooking. Whether you are a seasoned professional or just starting out, this book is sure to become a well-loved favorite.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 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.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.
Merrell-soule Products, Powdered Milk And None Such Mince Meat
This vintage cookbook provides recipes and detailed instructions on how to prepare powdered milk and None Such brand mince meat. Perfect for anyone interested in cooking historical recipes or learning to make pantry staples from scratch.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 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.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.
Secrets of Correct Table Service ..
First published in the early 20th century, this timeless guidebook provides comprehensive instructions for proper table service, covering everything from setting the table to carving the roast. A must-read for anyone looking to host the perfect dinner party.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 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.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.
Valuable Receipts; Or, The Mystery Of Wealth; Containng The Lady's Cook-book, Together With Several Hundred Very Rare Receipts And Patents, To Be Found In No Other Work
Valuable Receipts is a classic cookbook that includes the Lady's Cook-Book, as well as hundreds of other rare and valuable recipes and formulas. From household remedies to culinary secrets, this book is full of practical and unusual information that will captivate any reader. This is a unique and fascinating historical artifact that belongs on every bookshelf.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 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.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Sam`s Eats
Loved by more than 13 million followers for his recipe videos, Sam Way is your go-to guide to make deliciously simple gourmet-level food for every occasion. From a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends, this book is packed with delicious new recipes that celebrate bold flavors and fresh, seasonal produce, plus plenty of tips and hacks for quick fixes at home. With each chapter framed around one of Sam's signature 'make from scratch' dishes, you'll find recipes for: PB&J Brioche French Toast Ultimate Mac and Cheese Gnocchi Carbonara Pork Ribs with Cucumber Slaw Korean Fried Popcorn Chicken Chicory, Blue Cheese & Grapefruit Salad Strawberry Cheesecake Ice Cream and more! This is restaurant-quality food made accessible and easy. Whether you love to host friends, want to impress on your next date night, or you're simply looking for new ways to use up the spare ingredients in your cupboards, Sam's Eats is your perfect kitchen companion. So, what are you waiting for? Let's do some cooking!
Husbands and Homes
Marion Harland's guide to home management and marriage advice offers valuable insight into the roles and expectations of husbands and wives in the late 19th century. With sections on home decoration, entertaining, child-rearing, and the duties and responsibilities of married women, this book provides a fascinating glimpse into domestic life in the Victorian 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 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.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 to Do With the Cold Mutton
This book is a fascinating glimpse into the cuisine of the early 20th century. It is filled with useful tips for how to make the most of leftovers and create gourmet meals on a budget. Written by P.K.S., this book is a must-read for anyone interested in culinary history or vintage cookbooks.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 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.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.
Hospitality At Small Expense
This classic guide to entertaining on a budget offers practical tips and creative ideas for hosting guests with style and elegance. From menu planning and table setting to decor and ambiance, this book is a treasure trove of inspiration for anyone seeking to make a lasting impression without breaking the bank.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 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.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.
”Global Gastronomy
Welcome to "Global Gastronomy: A Tribute to Rick Stein's Culinary Voyage Across 10 Countries," a cookbook that celebrates the acclaimed chef's passion for international cuisine by featuring 100 delicious recipes from ten countries around the world. This tribute recipe collection showcases the rich culinary tapestry of each nation as a way of honouring Rick Stein's dedication to discovering and sharing the world's most delicious dishes.From the sun-kissed Mediterranean coast to the vibrant streets of Asia, the rustic charm of Europe to the aromatic markets of the Middle East, "Global Gastronomy" invites you to embark on a food lover's adventure in tribute to Rick Stein's extraordinary culinary journeys.Through his television shows, cookbooks and restaurants, he has shared his enthusiasm for diverse and authentic dishes with countless fans worldwide."Global Gastronomy" is designed to cater to a wide audience, from seasoned home cooksto culinary novices, food enthusiasts to adventurous travellers. Each recipe reflects the essence of its country's cuisine and is accompanied by a beautiful photograph along with a brief history and cultural context.The easy-to-follow format ensures that cooks of all skill levels can recreate these tantalising dishes in their own kitchens. Recipes are organised by country, complete with clear instructions and a comprehensive list of ingredients. " Global Gastronomy" is perfect for those looking to expand their culinary horizons, impress dinner guests, or simply enjoy a taste of international flavour.So, join us in celebrating Rick Stein's incredible contributions to the culinary world as we take you on a delightful tour of ten countries through 100 mouth-watering recipes. "Global Gastronomy" is more than just a cookbook - it's an invitation to explore, discover and indulge in the diverse flavours and unique dishes that have captivated food lovers around the globe. Dive in and let your taste buds experience a world of multiple and varied flavours as we pay tribute to the remarkable legacy of Rick Stein.
Daniel Webster Cook Book
A collection of recipes inspired by the favorite dishes of famed politician Daniel Webster, with historical notes and anecdotes accompanying each entry.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 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.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.
Campfire Cookery for Soldiers, Scouts, Campers, Hikers, Hotels, Restauranters, Boarding Houses, Auto Tourist ..
This book provides a wealth of valuable knowledge for anyone who loves to cook and eat outdoors, whether you're a soldier, scout, camper, hiker, hotelier, restaurateur, boarding house owner, or auto tourist. With a variety of recipes and tips for cooking over an open flame, this book is a must-have for any outdoor enthusiast!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 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.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.
Dressed Game and Poultry ? La Mode
This classic cookbook features a mouth-watering collection of recipes for preparing game and poultry in style. From venison and pheasant to quail and guinea fowl, the recipes cover a range of meats and are complemented by a variety of dressings, sauces, and accompaniments. With clear instructions and images throughout, this book is an indispensable resource for anyone looking to cook game and poultry that is both delicious and visually appealing.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 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.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.
Stewards Manual, 1904
This manual is an essential guide to the organization and practices of stewardship in the early 20th century. It includes a wealth of information on the history of the Stewards Association of New York City, its members, and the famous recipes and instructions of the city's most prominent stewards. The book is an invaluable resource for anyone interested in the history of cuisine, hospitality, and the service 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 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.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 Handy Book On Dinners. Dinners And Diners At Home And Abroad
This book is a guide to hosting and attending dinner parties both at home and abroad. It provides tips and tricks to make any dinner party a success. The book also includes recipes and serving suggestions to help make the meal planning process easy and enjoyable.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 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.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 Cooking and Dinner Giving
This book is an essential resource for anyone interested in cooking and entertaining. It contains detailed instructions for preparing a wide variety of dishes, as well as advice on table settings and serving etiquette. The book covers breakfast, lunch and dinner, providing ideas for formal and informal occasions. The recipes are easy to follow and the advice is practical and down-to-earth, making this book an invaluable guide to anyone who wishes to entertain with style.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 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.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.
Medieval Gardens and Culinary Adventures Stemming from Same
'Medieval Gardens and Culinary Adventures Stemming from Same' is an informal and personal guide to planning, planting, caring for and harvesting from a Medieval-themed Home garden. Included are descriptions of salient features for said themed gardens, historically-accurate plant lists for a contemporary garden, historic and innovative approaches to cooking with historic ingredients and a miscellany of resources, reading lists, listening lists and medieval prayers.
Recipes for a Lifetime of Beautiful Cooking
Danielle Alvarez is an acclaimed restaurant chef, but Recipes for a Lifetime of Beautiful Cooking is dedicated to her favourite way of cooking: at home, for and with friends and family. This fully photographed and illustrated hardback, featuring over 110 recipes and a ribbon marker, draws on Danielle's love of Italian and French food, her Cuban roots, time spent cooking in California and then in Australia, and all the incredible Asian influences that have coloured her time in Sydney. The recipes are eclectic because her interests in flavour are diverse. We are so lucky to live in a world where one night we might be cooking something Indian, then next something Italian and then something Australian. Danielle celebrates this luxury, then applies the essential principles of respecting where food comes from and preparing it with care and attention. Wherever you live, if you have a basic grocery store, you can adopt and enjoy the 100-plus recipes in this book. Every idea - from easy weeknight meals such as a Zucchini frittata or a hearty Cavolo nero and anchovy risotto, to more elaborate weekend projects like Bolognese with homemade Tagliatelle or a Sweet and sour cumin lamb shoulder, to gorgeous desserts such as Plum galette with a fennel cr癡me anglaise - is designed to help you find happiness in your kitchen with the best that is available to you, and according to the ebbs and flows of your mood, budget, and tastes. A lifetime of beautiful home cooking starts here.
Surf-Side Eating
From the reward of a post-surf brunch to enjoying a lazy lunch by the shore, these delicious recipes will evoke memories of time spent by the ocean. Whether you're chasing a wave, reaching for an endless summer, or simply answering the call of the ocean, this book of bright and fresh recipes perfectly captures the spirit of the surf and soothing effect of time spent by the water. Sun-soaked breakfast recipes are presented in the Rise & Shine chapter, such as smoothie bowls and Corn Fritters with Smashed Avocado. For something vibrant, yet light at lunch, head to Veggies, Salads & Sides and take a beach-side break with bowls of Ouzo Watermelon Salad or Sweet Potato, Smoked Mackerel & Grapefruit. When the day calls for re-fueling with some tasty plates in between the surf, All-Day Dining includes Fish Tacos with Chipotle-lime Cream and Grilled Halloumi with a zingy Jalape簽o, Lime & Tequila Relish. Gather round the grill to cook delicious food to share from Beachside BBQ, such as Grilled Lobster or create Sunset Suppers of Thai-steamed Snapper or Sunshine Laksa. As you drift into the dusk, savor desserts that celebrate crisp, ripe produce such as Lychee Sorbet or Yogurt Panna Cotta. Fresh, luscious, and creative, these flavorful recipes are inspired by cuisines from the best beaches and surf spots around the globe including Australia, California, Hawaii, Thailand, Indonesia, and beyond. So grab your board, or lazy lounger, and graze on these delicious dishes from sunrise to sundown.
Food of the Cods
Shortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024Guild of Food Writers 2024 Finalist, Food Book of the Year'A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.' Stuart Maconie Step inside and unwrap this deliciously entertaining look at Britain's national dish. There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social - and sociable - history of fish and chips.Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more - Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity.Whether you were raised eating scraps of Wolverhampton's orange chips, London's 'wallies' or Hull's chip spice - even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment - this mouth-watering book is as much about who we are as what we eat.
Casseroles, Can Openers, and Jell-O
An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.Silver Winner of the 2023 Foreword INDIES Book of the Year Award in the Popular Culture category Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America's postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America's food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.
I'd Smoke That! Things You Thought You Would Never Cook On A Smoker
You want this book if...You are a beginner in the art of smoking and want to learn how to cook more than proteins.You are an experienced smoker looking to expand your skill level and portfolio.You want to have fun and be the talk of parties, reunions, etc.You're looking for that gift for the Pitmaster / Grill master who has it all.Drawing on my 10+ years of experience as an award-winning BBQ chef, this book provides readers with a wealth of knowledge related to all things smoked-from appetizers to desserts. Showcasing my passion for the art of smoking, I provide invaluable tips and instructions for bringing out the very best flavors in each dish.I'm here to provide guidance and assistance to cooks of all skill levels. Whether you're a novice or an experienced culinary connoisseur, I'm here to help you create delicious dishes that will wow your guests. My specialty is helping people make thrilling recipes with minimal prep time and skill levelrequired.As a BBQ business owner, I have extensively researched the various types of BBQ sauces and rubs across the United States, and around the world. I incorporate many different flavors in my recipes to ensure a unique flavor and consistent quality every time. I'm proud to have a loyal customer base that follows me in my classes and events. This book is laid out unlike most cookbooks. I decided to put the recipe's in between the chapters of content. You will enjoy appetizers, main course, side dishes, and desserts. Jason Rains has competed in countless BBQ competitions. He has also qualiifed for the SCA World Finals twice and competed in the World Food Championships. In 2021 Jason went to work for Oklahoma Joe Davidson, starting as his Retail Manager in the newconcept (Oklahoma BBQ Supply). Shortly after Jason also took on the General Manager at one of Oklahoma Joe's restaurants. He hastaught over 18 classes which include cooking everything from appetizers to desserts and everything in between. This year Jasonalso started his own line of BBQ sauces and rubs.To learn more about Jason feel free to visit www.prettygoodbbqsauce.com "My desire is to help people with all things BBQ. I also have an amazing wife and children who support me in everything I do and `without them none of this would be possible."
Willis Johnson
Willis Johnson was born in 1858 and became a house slave, responsible for cooking and chopping wood for woodburning stoves, as well as other duties. He invented the mechanical mixer-or eggbeater-to help in the kitchen, especially when creating chocolate, lemon, and coconut cakes. He became a master chef after the Civil War. He could not read or write at that time. Willis Johnson: Inventor shares this fascinating man's life and accomplishments...and includes recipes for cake!
Willis Johnson
Willis Johnson was born in 1858 and became a house slave, responsible for cooking and chopping wood for woodburning stoves, as well as other duties. He invented the mechanical mixer-or eggbeater-to help in the kitchen, especially when creating chocolate, lemon, and coconut cakes. He became a master chef after the Civil War. He could not read or write at that time. Willis Johnson: Inventor shares this fascinating man's life and accomplishments...and includes recipes for cake!
More Is More
NEW YORK TIMES BESTSELLER - Learn to cook with confidence and unbridled joy in 100 big, bold, flavorful recipes from Molly BazA BEST COOKBOOK OF THE YEAR: NPR, Good Housekeeping, New York Post, Wired, Publishers Weekly It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a "don't stop 'til it tastes delicious" mentality. The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly's maximalist, "leave no flavor on the cutting board" approach. So crank your ovens! Grab a fat pinch of salt! And if you're going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook! Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again. Throughout, you'll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes. With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking--for life.
Red Sauce
Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth century.
Walter the Educator’s Little Korean Recipes Cookbook
When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com. Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you.
Signature Housewarming Cocktails
Shut the front door! You bought a new house . . . now what?Every gathering should be defined by a signature cocktail-something that captures the personality of the celebration! From flavor profiles, to glassware, to garnishes, you really want to wow your guests with a special drink.Dive into Signature Housewarming Cocktails and enjoy Trevor's curated concoctions. But don't stop there. Let these ideas spark your creativity. Enjoy your new home with friends and family, along with a festive potation to elevate the fun!
Me-Maw International Cookbook
Recipes From Mothers and Grandmothers Around The World.
For the Culture
*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing*A must-have anthology of the leading Black women and femmes shaping today's food and hospitality landscape--from farm to table and beyond--chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.Chef and writer Klancy Miller found her own way by trial and error--as a pastry chef, recipe developer, author, and founder of For the Culture magazine--but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages--entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more--and learned from their stories?Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today's food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes--all accompanied by stunning original illustrated portraits and vibrant food photography.In addition, Miller shines a light on the matriarchs who paved the way for today's tastemakers--Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard.These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food.
Bright Cooking
"Anyone interested in committing to a more mindful approach to cooking ... will joyfully embrace Becerra's dazzling, flavor-punched collection of recipes."--Library Journal From celebrated chef and tastemaker Camille Becerra: a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful foods. Great food should look beautiful, taste special, and make you feel good. In Bright Cooking, her highly anticipated first cookbook, Camille Becerra, acclaimed chef at the Ace Hotel's As You Are, offers 140+ fresh, natural dishes to boost one's body and mood with plant-based, healthful ingredients. More than 90 foundational pantry basics--mother sauces, broths, dusts, finishing oils, and more--are combined in uncommon and uncomplicated ways to create 50+ eat-anytime dishes. Say you went to the farmers' market and bought some beautiful chicories. From there, you could add some Chili Mushroom Pickle and swirl on some Crispy Honey Chile Oil from your pantry to create Maple Chicories with Chile Honey. Maybe you're not in the mood to put together an involved meal, but you picked up some squash at the market--you could char it and nestle it in a cloud of Fennel Pollen Yogurt with a dusting of pistachios for a thrown-together treat, or add Coconut-Ginger Broth and curry paste to create a warming, brothy bowl. Bright Cooking inspires you to create based on what you have in your kitchen, what you hunger for, and what your body is asking for. With advice throughout on adding big flavor and playfulness to your repertoire, Bright Cooking is a uniquely beautiful primer that teaches home cooks new ways of cooking and thinking about nourishing, flavorful food. After you work your way through the book, you'll only be a smear of this, a few sprinkles of that, and a pinch of flourish away from confidence and creative freedom in the kitchen--and you'll feel amazing, inside and out. CELEBRATED CHEF & TASTEMAKER WITH DEDICATED FOLLOWING: Camille Becerra is an "it" girl in the food world, both for her dishes and her style in and out of the kitchen. Featured in the New York Times Style Magazine, Bon Appetit, Vogue, Refinery 29, Elle, Cond矇 Nast Traveler, Martha Stewart Living, Kinfolk, and on the cover of Cherry Bombe, to name just a few, her cooking and food styling are iconic--instantly recognizable, covetable, gorgeous, and packed with nutrients. HEALTHY RECIPES DONE RIGHT: As a pioneer of the healthy chic food movement, Becerra represents her ideals through the plant-based and pescatarian recipes in this book. Her philosophy is that food should look beautiful, have dimensions of flavor, and make one feel good after eating it, all while nurturing one's immune system with superfoods to maximize nutrients. EASY, SUSTAINABLE WELLNESS: Becerra's crafted approach to cooking comes from the many styles of restaurants in which she has experience: macrobiotic, vegetarian, local, organic, and sustainable. Recipes utilize every component of each ingredient, resulting in well-rounded flavors and no food waste. Perfect for: Skilled and beginner home cooks People looking to dip their toes into a plant-based diet for health and/or environmental reasons Fans of publications such as Cherry Bombe, Kinfolk, and Domino Well-rounded foodies with an interest in fashion and design Inspired gift-giving for birthday, wedding shower, or housewarming
Soil to Table
Soil To Table is a celebration of soil and its connection to the food we eat. This sumptuous book by The Land Gardeners is a beautiful collection of essays, recipes, and teachings on soil and food. It is a celebration of how we can put these at the center of our lives and is essential reading for anyone who cares about the planet and health. The Land Gardeners share their wisdom on how to care for your soil while London-based chef Lulu Cox shares her favorite recipes for cooking simple, honest food that brings people together. Soil to Table is also a visual feast with paintings by British figurative painter Nancy Cadogan from her body of work "All The Good Things," which celebrates our relationship with nature, food, and the landscape around us. Soil to Table draws attention to the important link between the health of our soils and the food we eat.
A Book of Simples
Discover the secrets of traditional herbal medicine with this comprehensive guide to simples. Covering everything from harvesting to preparation, this book is an essential resource for anyone interested in the healing power of nature.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 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.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 Plain Cookery Book for the Working Classes
Charles Elm矇 Francatelli, although a chef to Queen Victoria herself, wrote this little book in 1852 to encourage the working classes to cook nourishing food for themselves using cheap but wholesome ingredients. As well as the many recipes, it also contains sections on food for invalids, medicinal concoctions and the preparation of nourishing and economical soup for the poor. It is a great sourcebook for 'ordinary' nineteenth century recipes - and offers a fascinating window on the past - some i
Ikarus Invites the World’s Best Chefs
Haute Cuisine at the Hangar-7The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional cooking. Executive Chef Martin Klein offers a potpourri of international top chefs. The guest chefs present their creations at Restaurant Ikarus - Martin Klein and his team rise to the challenge and perfectly recreate the top chefs' menus. The chef's personal commentaries, Martin Klein's experiences with the guest chefs and recipes of their menus, which are especially arranged for Restaurant Ikarus, present the international haute cuisine.
Valuable Receipts; Or, The Mystery Of Wealth; Containng The Lady’s Cook-book, Together With Several Hundred Very Rare Receipts And Patents, To Be Found In No Other Work
Valuable Receipts is a classic cookbook that includes the Lady's Cook-Book, as well as hundreds of other rare and valuable recipes and formulas. From household remedies to culinary secrets, this book is full of practical and unusual information that will captivate any reader. This is a unique and fascinating historical artifact that belongs on every bookshelf.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 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.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.
