American Cookery Books, 1742-1860
Author | : Waldo Lincoln |
Publisher | : |
Total Pages | : 152 |
Release | : 1972 |
Genre | : Cooking, American |
ISBN | : |
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Author | : Waldo Lincoln |
Publisher | : |
Total Pages | : 152 |
Release | : 1972 |
Genre | : Cooking, American |
ISBN | : |
Author | : Eleanor Lowenstein |
Publisher | : Worcester [Mass.] : American Antiquarian Society |
Total Pages | : 152 |
Release | : 1972 |
Genre | : Cooking |
ISBN | : |
Author | : Amelia Simmons |
Publisher | : Applewood Books |
Total Pages | : 90 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : 155709439X |
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
Author | : Andrew F. Smith |
Publisher | : Oxford University Press |
Total Pages | : 736 |
Release | : 2007-05-01 |
Genre | : Cooking |
ISBN | : 0199885761 |
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Author | : Laura Schenone |
Publisher | : W. W. Norton & Company |
Total Pages | : 458 |
Release | : 2003 |
Genre | : Cooking |
ISBN | : 9780393016710 |
Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.
Author | : Gary Allen |
Publisher | : Routledge |
Total Pages | : 320 |
Release | : 2017-06-29 |
Genre | : Social Science |
ISBN | : 1136763007 |
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodÂservice professional to the ambitious home gourmet.
Author | : Elizabeth Ellicott Lea |
Publisher | : University of Pennsylvania Press |
Total Pages | : 400 |
Release | : 2016-01-11 |
Genre | : History |
ISBN | : 1512819255 |
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.