American Heritage Cookbook
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Author | : Carla Capalbo |
Publisher | : Southwater |
Total Pages | : 260 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9781842155813 |
Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so users can sample the food they love and learn the secrets and skills of preparing authentic regional treats. 800+ full-color photos.
Author | : Carolyn Quick Tillery |
Publisher | : Citadel Press |
Total Pages | : 228 |
Release | : 2005-01-01 |
Genre | : Cooking |
ISBN | : 9780806526775 |
Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.
Author | : Helen McCully |
Publisher | : Random House Value Publishing |
Total Pages | : 264 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : 9780517385531 |
Author | : Jean Hewitt |
Publisher | : Wings |
Total Pages | : 0 |
Release | : 1980 |
Genre | : Cooking |
ISBN | : 9780517309971 |
Contains 2,100 heirloom recipes from all over the United States, an index, and adaptations for modern kitchens.
Author | : Sean Brock |
Publisher | : Artisan Books |
Total Pages | : 337 |
Release | : 2014-01-01 |
Genre | : Cooking |
ISBN | : 1579654630 |
A James Beard Award-winning executive chef and restaurateur offers inspired recipes that reinterpret Southern heritage and comfort foods including Pickled Shrimp, Hoppin' John, Chocolate Alabama Stack Cake, Crispy Pig Ear Lettuce Wraps and Baked Sea Island Red Peas. 50,000 first printing.
Author | : Vanessa Roberts Parham |
Publisher | : Sandcastle Publishing LLC |
Total Pages | : 0 |
Release | : 1993 |
Genre | : African American cooking |
ISBN | : 9780962775628 |
A collection of recipes for children instructing them in the traditions of African-American cooking. Includes a history of African-American cooking.
Author | : Helen McCully |
Publisher | : |
Total Pages | : 245 |
Release | : 1969 |
Genre | : Cookbooks |
ISBN | : 9780828100069 |
Author | : Margaret M. Johnson |
Publisher | : Chronicle Books (CA) |
Total Pages | : 308 |
Release | : 1999 |
Genre | : Cooking |
ISBN | : |
Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the worldand one to be enjoyed by all who love Ireland.
Author | : Amelia Simmons |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 73 |
Release | : 2012-10-16 |
Genre | : Cooking |
ISBN | : 1449423981 |
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author | : Helen McCully |
Publisher | : |
Total Pages | : |
Release | : 1980-10 |
Genre | : |
ISBN | : 9780828104029 |