Cookery For Invalids And The Convalescent
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Food for the Invalid and the Convalescent
Author | : Winifred Stuart Gibbs |
Publisher | : |
Total Pages | : |
Release | : 2019 |
Genre | : |
ISBN | : 9780243657728 |
Cookery for Invalids and the Convalescent
Author | : Charles Herman Senn |
Publisher | : |
Total Pages | : 136 |
Release | : 1976 |
Genre | : Cookery for the sick |
ISBN | : |
Foods and Household Management: A Textbook of the Household Arts
Author | : Anna Maria Cooley |
Publisher | : Library of Alexandria |
Total Pages | : 518 |
Release | : 1916-01-01 |
Genre | : Fiction |
ISBN | : 1465552529 |
Food and Cookery for the Sick and Convalescent
Author | : Fannie Merritt Farmer |
Publisher | : |
Total Pages | : 400 |
Release | : 1912 |
Genre | : Cookery for the sick |
ISBN | : |
Miss Leslie's New Cookery Book ...
Author | : Eliza Leslie |
Publisher | : |
Total Pages | : 660 |
Release | : 1857 |
Genre | : Cookery, American |
ISBN | : |
Handbook of Invalid Cooking
Author | : Mary A. Boland |
Publisher | : Applewood Books |
Total Pages | : 338 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 1429012587 |
Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.
The Culinarians
Author | : David S. Shields |
Publisher | : University of Chicago Press |
Total Pages | : 589 |
Release | : 2017-10-26 |
Genre | : Cooking |
ISBN | : 022640692X |
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.